Chef Johnny Spero and his team have risen from the ashes with a new look and an energized commitment. Enter through a stone garden to find a chic space dominated by the open kitchen where sustainably minded, East Coast-focused seafood takes center stage. The kitchen plays with expectations and delivers excitement at every turn. Even tuna tostada is anything but ho-hum with its fresh approach. Diced surf clams with a tomato granita bursts with umami for a memorable dish, while knuckles and claws is a stunner with Maine lobster and Carolina gold rice in a buttery egg yolk sauce. The unexpected hits keep coming through dessert, where kelp cooked with vanilla syrup is finished over the grill for a smoky-sweet bite that brings the meal full circle.