Tide to Table
From the dock to your plate, often in the same morning
We are fifty steps from the water, and that is the whole idea. The boats pull in, we walk down, and the kitchen builds the day's board around what they bring.
- ✓Daily dockside deliveries. No long supply chain. What you eat tonight was likely swimming this morning.
- ✓We buy the whole catch. Working with local boats means less waste and a better price for fishers.
- ✓Shucked and grilled to order. Nothing sits. Oysters are opened when you order them, not before.
- ✓Simple, honest cooking. Salt, citrus, fire, and butter. We let the fish be the star.
