Time Out says
Wed Feb 24 2010
This shrine to the brine boasts an impressive display of all
things piscatory. Don’t worry if your expertise is limited to tuna on rye; the staff is happy to tell you all about the 25 varieties of fresh oysters or wax rhapsodic about chef-owner Jeremy Marshall’s sea urchin in citrus-soy dressing, cod with wild-mushroom fondue and Maine-lobster salad. The dining room is bland and slightly dated, but that just gives the food its rightful place in the limelight.
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