This venue is closed.
Chef Aaron Bashy grew up in New England and trained at Le Bernardin—two fishy life experiences that pervade his menu at this mostly seafood restaurant he runs with his wife (and pastry chef), Vicki. There's a bit of Ipswich in his fried-fish basket, and a recognition of the excruciatingly finicky New York dining public in his willingness to poach, saute, grill, or fry any of the day's fresh catch, served with saffron rice and market vegetables. The cozy vibe and diverse wine selection are as much of a draw as the meaty fish cakes with toasted-paprika aïoli.Extra
Brunch: Sun, 11:30am-2:30pm
Prix-Fixe: Every Monday, three-course dinner with wine pairing, $28 per person
Blue-Crab Fest: All-you-can-eat blue-crab fest held every June, $25 per personRecommended Dishes
Fish cakes with toasted-paprika aïoli, $15