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Chef David LeFevre has a better handle on seafood cookery than almost any chef in the city. But you don't need to be told that. All you have to do is put one bite of the NANTUCKET BAY SCALLOPS with lemon curd in your mouth and you'll totally get it. This is LeFevre's second South Bay restaurant—part of what's become a veritable LeFevre empire—and the menu is completely devoted to the swimming stuff. The white shiplap walls evoke a classic New England seafood shack, and indeed you can score a killer bowl of bacon-laden CLAM CHOWDER here. But the menu's “New School” section features plenty of more modern takes, too, like KOSHIHIKARI RICE with dashi, scallops, and blue crab. Bloody Marys and and expertly curated seafood towers are the name of the game come brunch-time.