: Natives of Long Island and Massachusetts respectively, husband-and-wife team Lorraine and David Girard wanted to offer the same no-frills, honest food they experienced growing up: roadside fish shack seafood, but in a dressed up ambience. Chef David’s menu combines classics like raw bar oysters, clam buckets and various seafood prepared any way you like with more inventive fare such as panko-crusted stuffed oysters and whipped vanilla sweet potatoes as a side. The menu offers a few “Land” options, too, like grilled skirt steak with mashed potatoes and roasted local duck, and even a vegetable selection of sautéed tempeh and ratatouille. The wood-panel-walled establishment has a full bar, and the seafood-friendly wine list is affordable.

Buoy One

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