Editorial Review

Crisp, modern, and breezy space with regatta-worthy décor, much of it (like the whimsical nori lamps and chandelure) built by Chef Gord Martin’s energetic sous-chefs. Like its sister restaurant on the Granville Island dock, everything here is locally caught, sustainable, and surprisingly friendly to even the most pesky dietary restrictions. Well beyond humble seafood shack, this new venture presents a sleek menu, including drunken tequila mussels and scallop ceviche with a kick, as well as power hitters like the oyster po’boy and signature fish and chips with sublimely addictive prawn mayo. Wine/beer list is trim, but full of enough thoughtful selections to keep the wind in your sails.