Editorial Review

Stephen Starr's "sea-to-table" concept that celebrates eastern coastal seafood from Maine to Maryland. Styled after an upscale crab shack (with a white-washed wooden exterior, distressed window panes, and prepped with nautical artifacts), guests are invited to cozy up in an open-air courtyard or watch the classic magic happen indoors at the 20-seat chef's corner. Rich raw bar program offered in-house, aside a plethora of comforting fish dishes, like clam chowder, lobster rolls, and crab cakes. Sip the signature unfiltered Rye ESB on tap, titled the “Route 6 Ale,” created exclusively for the joint by New Hampshire nano-brewery White Birch Brewing.