As put by NY Daily News, if this would open in Manhattan, the beard and flannels would take over it, luckily it's in a modest place. Let's just have a look at brunch: Lobster Benedict. Sides of crushed fingerling potatoes, Applewood smoked bacon or pork and fennel sausage. Omelet with aged Gruyère. Polenta, Dirty Rice with salted cod and chorizo, traditional moules frites, all-organic eggs, natural beef and humanely raised hogs.
At dinner they redefine grilled octopus, calamari, oysters, clams and shrimp cocktails, with zesty sauces and unexpected extras. Chowder, kale salad and fish-and-chips, however pedestrian, all get a new twist. Steak tartare is there for a taste of Mediterranean tavern, Mar's lobster roll with all that's in is not to miss, and the bar is open way after the kitchen closes.