Hours: Dinner (Daily), Weekend Brunch
Chef Brad Kelly helms the kitchen and offers up your standard fare — crab cakes and filet mignon, scallops and shrimp and grits. But the key is to go on a night when he’s working his magic on the specials. Past highlights include a beautifully plated triggerfish with some of the best smoked clams we’ve ever had. Don’t forget to consider the sides. Those gruyere potatoes au gratin make a perfect match if you do just want a steak. (Dish, Winter 2020)
This Hall Group restaurant offers a delicious sampling of steaks and seafood with a variety of perfect accompaniments and sauces like bearnaise, cabernet, and more. A la carte menu.
• Rotating cocktail and wine specials. Available in the bar area only.
Mon, Tues, Weds, Thurs, Fri, Sat, Sun, 4pm-6pm