Son of a Gun

Walking into Vinny Dotolo and Jon Shook’s sophomoric restaurant— the first being the meat-intensive Animal—feels like walking into a sea captain’s quarters—Captain Ahab’s, maybe, if he was more self-aware. Various nautical-themed knick-knacks frame the walls—what sea quarters wouldn't be complete without a giant mounted fish—but a dive Son of a Gun is not. Their take on the lobster roll, for instance, takes beautiful chunks of lobster draped in lemon aioli and plops them on a plump, albeit tiny, brioche bun. At $7, it's worth the $3.50 per bite. Other hits: the shrimp toast with Srircha mayo and, oddly enough for a seafood restaurant, the fried chicken sandwich, piled with spicy pickles and crunchy slaw. Like most crew quarters, this space is small. Get there early to nab a seat at the communal table or the bar; otherwise, limited reservations are available.