Harbour

Like partying on a yacht, except trade cramped for expansive. Serious wood (teak, wenge, cumaru) plus pale banquettes, portholes, everything but some dude in a captain's hat telling you to tack starboard. Nautical digs complement sustainable fish menu. Asian touches like kimchee in the PEI mussels, shumai served with striped bass, green curry with soft shell crab. Landlubbers can opt for hanger steak. Owes a nod or two to Lure, no doubt, but managing to develop a scene of its own..