About our rating system
Run by two brothers, Mac and Alex Hay, this upscale restaurant in a mammoth 19th-century house serves updated classics, like their grandmother’s cracker-crusted bluefish, or more experimental dishes, such as grilled oysters with absinthe and halibut in a saffron lobster broth. A sushi chef is on hand, and there’s also a raw bar that’s open 2 hours before the restaurant. This is a very popular place in the summer, and if you don’t have reservations, you’ll need to find a strategic off night to get in.
