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A seafood restaurant in Williamsburg run by a fisherman's son, which shows. The menu leans on familiar territory but keeps swerving: surf clam in aguachile, mussels that are genuinely plush, squid that's properly charred. Then dessert arrives and a Basque cheesecake shows up funked with taleggio. The New York Times gave it two stars and a spot on their Restaurant List, which for a room this unpretentious in Maujer St feels about right.
The awards strongest first
- The New York Times 2026 · 2 stars, Critic's Pick · Restaurant Review
- The New York Times 2026 · The Restaurant List
- The Infatuation The 21 Best New Restaurants In NYC
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Red shrimp tartare
“Chewy surf clam in aguachile and red shrimp tartare seamed with kimchi dust appear alongside impeccably charred squid and naked mussels as plush as you would wish.”
The New York Times, 2026 -
Basque cheesecake
“Even the desserts defy expectations, like a Basque cheesecake funked up with taleggio, and chocolate cake with black garlic to intensify the darkness.”
The New York Times, 2026 -
Chocolate cake with black garlic
“Even the desserts defy expectations, like a Basque cheesecake funked up with taleggio, and chocolate cake with black garlic to intensify the darkness.”
The New York Times, 2026
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- Basik Drink · 50
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- Sobre Masa Mexican Eat · 74
- Variety Coffee Eat · 62
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