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Holley’s Seafood Restaurant & Oyster Bar Restaurant Review: Chef Mark Holley, longtime toque at the now-shuttered Pesce, is back with his own restaurant in Midtown. The elegant space has a sleek décor, five rooms and the Lancelot Bar featuring an oyster shucking station and some of the freshest raw oysters in town. In fact, start your dinner with the oysters, or maybe the chef’s Southern crab cakes topped with a cream sauce made with Duchman Family Winery Vermentino and pickles. One of the best entrées is the daily local catch, simply grilled and plated with seasonal vegetables. Although Holley’s specialty is seafood, his menu also offers meat dishes like a muddled stew of braised pork belly, snapper and crab, and the Akaushi steak seared in a cast-iron skillet with duck fat. There is a full bar, an extensive wine list and several bubbles, as well as seasonal craft cocktails. Desserts include a Southern-style coconut cake. Perhaps best of all, Holley has brought back his famous caviar service from the Pesce days, which parades offerings from American paddlefish to Royal Ossetra, plated with chopped egg, chives, crème fraîche and capers.