Greenpoint Fish & Lobster Co. serves as a fresh, local fish market as well as a casual eatery where diners can sample oysters and learn about what they’re eating. The clean, modern look of the white-tile walls and floor, with the large corner window letting sun shine on the loaded raw bar and lobster tank, puts you somewhere between Brooklyn and New England. With only five tight two-tops, the long honed-marble bar provides the majority of the seating. This also offers a view of the nonstop shucking and other prep done by the friendly kitchen team, who are more than happy to let you know where each oyster, mussel, scallop, and whole fish hails from. The West Coast Shigoku oysters are large and briny, nicely presented on a bed of ice with mignonette and cocktail sauce. Also nice: The “live” sea scallop is served in its own shell, sliced with lemon. If given the option, have the scallop’s roe grilled for a decadent, creamy few bites. The kelp-noodle “pad thai” tastes more like a cold seaweed salad, topped with julienned vegetables and tamarind dressing. Baja fish tacos are stuffed with tasty, breaded local market fish, a lot of cabbage, and chipotle mayo on corn tortillas. And a whole fish, such as black sea bass, arrives standing on the plate, propped up by its fins, fried through and through, with rice and a little cilantro and lime. If you’re looking for a Maine-style lobster roll, the lunch crowd usually consumes the majority of them, so plan accordingly.