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THIS RESTAURANT IS CLOSED dick & harry's Restaurant Review: After ten years, the Marmelstein brothers sold their pioneering enterprise, but tradition still rules: longtime executive sous chef, Rich Velazquez, is on board as executive chef. Still in place, the raw bar features fresh bivalves that are shucked to order and come from myriad sources, from New England to the West Coast. The classic dick & harry's crab cakes are still on tap, and still on top. But change is in the air, too. Dishes play to a wide range of flavors, and would benefit from being more focused. For instance, does the sautéed grouper on lobster mash need Alaskan bay shrimp, cucumbers and papaya, tomatoes and micro cilantro and citrus lemon butter? Check out the chef's tasting menu, a good value. Portions are huge. The large appetite will find a plate with one crab cake and a pair of batter-fried lobster tails just about right. Desserts still need work, and the wine list offers a good collection of half bottles for the solo diner. Kids have a good menu, so bring the family.