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A quaint seafood restaurant on MacDougal where the wine list is sorted by whether you'd rather be James Bond or Austin Powers, and that tracks with everything else here. The fish and chips, a hake fillet in lacey batter, is what put the place on the map when it was still a pop-up. The menu turns with the season, the room is small and blue-and-white, and getting a table requires actual planning.
The awards strongest first
- Food & Wine Best New Chefs · Ed Szymanski
- The New York Times 2021 · Critic's Pick · Restaurant Review
- Michelin Guide Selected Restaurant
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Fish and chips
“although fish and chips is the dish that catapulted it to fame”
Michelin Guide -
Olive oil cake
“For dessert, a slice of olive oil cake with macerated cherries will do the trick.”
Michelin Guide
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