Todd Gray, who worked with Roberto Donna, is from the mid-Atlantic. Photograph by Kyle Gustafson
The main dining room at Watershed. Photograph by Kyle Gustafson
The bar area, where there’ll be cocktails and an ever-changing seasonal punch. Photograph by Kyle Gustafson
The outdoor patio, where Todd Gray plans to host oyster roasts and other events. Photograph by Kyle Gustafson
A salad of cabbage, mango, and daikon, dressed with a cashew vinaigrette. Photograph by Kyle Gustafson
East Coast gumbo with oysters, Surry sausage, and crayfish. Photograph by Kyle Gustafson
The whimsical raw-bar menu shows the provenance of the day’s oysters and other menu items. Photograph by Kyle Gustafson
A platter of raw oysters. Photograph by Kyle Gustafson
Semolina hushpuppies. Photograph by Kyle Gustafson
Pan-roasted Gulf Stream tilefish with oyster mushrooms, wax beans, and sherry-mustard butter. Photograph by Kyle Gustafson
Slow-cooked Southern-style pork ribs with warm napa-cabbage slaw and barbecue sauce. Photograph by Kyle Gustafson
New York-style cheesecake baked in a jar with house-made graham cracker and strawberry compote. Photograph by Kyle Gustafson
Todd Gray demonstrates his oyster-shucking skills. Photograph by Kyle Gustafson
A large banquet room off the main dining room; the Grays will be responsible for catering large parties at the hotel. Photograph by Kyle Gustafson
