It's not very big but the space is filled with soft lighting, old school decor (think lots of dark brick & chandeliers), good music and people everywhere. We sat at the bar since there were no tables available and we got placed right in the heart of the hustle and bustle.
Even though the menu is tiny, we still had trouble deciding what to order (not surprising for the two of us)! It's one of those places where you know anything you get is going to be tasty, but you still want to make sure you nail your order. We opted not to get oysters, which seemed to be a big deal there, because there were too many other items we wanted. We started with the fried corn which was buttery and delicious. It's not coated in anything, just simply fried until the edges get crispy and super tasty. It was served with tomatoes, herbs and a delicious butter sauce. Corn & butter is a classic combination.
For the entree, I got the seafood salad appetizer because it sounded too good to pass up. Scallops, calamari and clams in a white wine sauce with huge chunks of tomatoes served over crusty bread - it was deliciously flavorful.
Eric went with the brick chicken. What's brick chicken? I think it's chicken served on a brick, but I really can't be sure. (NOTE: I've since learned "brick chicken is usually chicken that is cooked on a grill or griddle with a brick on top so as to smash it and make it cook more evenly." Thanks Val!) What was put in front of me was a half chicken (bones in) oozing with flavor juices. The bird was cooked perfectly and wasn't the slightest bit dry. Just the opposite as there was more than enough juices so that each piece could be dipped in said juices. The skin was crispy & seasoned well, providing a little texture to each bite. Served alongside the chicken is eggplants, zucchini, capers, & squash. All well & good, but the star of the dish is the chicken. And you should know by now that nothing was left on my plate.
Rooftop view of NYC