AN OLD FASHIONED SEAFOOD MARKET MEETS A MODERN DINER

There are po-boys and daiquiris at lunch, an oyster happy hour, hands-on fish butchery classes and the ethos in sourcing found at the best seafood restaurants, working with individual fishermen and local brokers with short, transparent supply chains.

"We don't take ourselves too seriously, but also our holistic goal is to bring awareness and chsnge to the local seafood industry, which is a dying industry. Younger people need to embrace it. We're trying to bring it back into the spotlight again.