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An unmarked staircase descends into a candlelit dining room that hasn't changed much since 1971, where white tablecloths and a subterranean bar create the kind of old-school elegance that feels increasingly rare. The seafood-focused menu sources from Georges Bank to New Zealand, but the real draw is a bucket of Blue Hill Bay mussels swimming in drawn butter—the kind of straightforward, luxurious dish that explains why people keep coming back.
- Phoenix New Times
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- Phoenix New Times 2025 · Best Happy Hour · Best of Phoenix
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