Things don’t change much at this narrow seafood dining room in the leafy Palisades—and that’s just fine with its many regulars, who have been ordering the same bouillabaisse and bacon-studded clam chowder for years.
Appetizers remain the strongest parts of a meal, and grazing tends to be a better strategy than a traditional three courses. Tartares—whether bigeye tuna or smooth Skuna Bay salmon—are accessorized with just enough sweet ponzu sauce. And plump sardines arrive with a welcome whiff of smoke from the wood grill.
Up front, there’s a gold-standard fish counter that offers mostly wild catches plus top-notch peel-and-eat shrimp and crabcakes to take home.
- Fried Ipswich clams with curry aïoli
- Butterfish with mango gastrique
- Butterscotch pot de crème