[category]
[title]
Coney Island boardwalk planks and a giant seahorse fashioned from driftwood outfit this nautical eatery. Chef Laura Sorensen (Buddha Bar, Geisha) oversees the menu of refined New England–style seafood plates, including local fried oysters served in their shells with rémoulade, pan-seared codfish with smashed lemon potatoes, and a Maine lobster roll on a toasted brioche bun with house-made coleslaw and hand-cut fries. To drink, choose from wines, cocktails and beers, including Delirium, Harpoon and Guinness drafts.