Out East
Description
This inviting, bi-level seafood restaurant has a clubby vibe and celebrates coastal New York with seasonal agriculture and offerings from the Atlantic. Chef Tim Meyers (ex–Charlie Bird) shows talent through Nantucket Bay scallops with Meyer lemon; black bass carpaccio with strawberry and pistachio; tender, beer-battered octopus; and hot-smoked trout with lemon curry. Other highlights include hearty dishes like pan-roasted chicken and sides like creamed wild mushrooms with Hudson Valley Camembert cream.
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