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This venue is closed.

Formerly of Avenue A, this seafood shack swam upstream to Flatiron, replacing its East Village crowd with Silicon Alley smarties and garment-industry groups congregating for post-work pints and citified clambakes. It certainly sets a beachy scene, with a shingled roof hanging over the raw/booze bar and sandy-hued wainscoting lining the lobster-red walls. The crustacean- and mollusk-heavy menu has everything you’d expect from a proper New England chowderhouse, with a handful of meat options for landlubbers. Raw items include a daily variety of clams and oysters, colossal shrimp, and lobster by the half or the claw. Among the cooked highlights, a fried oyster roll conjures memories of Cape Cod summers, and Ipswich fried clams win fans for their freshness and delicate batter. A side of Guss’s pickles goes great with everything, and desserts feature all the expected follow-ups, such as key lime pie and blueberry crumble. — Kathleen Squires

Fried Ipswich clams, $18.75; Guss’s pickles, $2.50