Eastern Standard

“Came in for something simple and ended up with one of the better burgers I’ve had in a while. The standard burger was exactly what you hope for but rarely get juicy without falling apart, rich without being heavy, and packed with real flavor in every bite. You can tell they’re not cutting corners, from the quality of the meat to how well it’s cooked. The whole experience feels polished but easy, like they’ve figured out how to do classic food the right way without overthinking it. I’d go back just for that burger, no question.”

“Ambiance and service is impeccable! Our server was very lovely, talkative and respectful, brought us extra plates and took very good care of us! Very much recommend the butterscotch bread pudding! We got the fried calamari as well which is decent!”

“For dinner, I arrived with a party of 7 for a Wednesday 6:30pm restaurant. The table only needed a few minutes to prepare; staff invited us to the bar to wait but proved unnecessary. I managed to try the fried calamari appetizer ($18) and the Wednesday plat du jour, the whole roasted branzino ($42). The fried calamari proved addictive. The light batter with old bay seasoning and aioli reminded me quite a lot of Taiwanese style popcorn chicken, packed with flavor from 5 spice. The whole roasted branzino also impressed. I did not expect it to be deboned. The branzino itself was flaky, not dry, light in flavor, and not fishy with a crisped, taut skin - exactly what a roasted white fish should be. Size seemed to be 1/2 - 2/3 lb portion. I also wasn't sure how the dish would incorporate blue crab. Turns out, the crab meat was stuffed into the middle of the fish. Imagine butterflying a chicken, adding stuffing, and folding it up again. This added an additional briny flavor, almost acting like a really fancy salt rub. The fried shredded turnips helped cut the fish's oil, and the hollandaise added depth to the savoriness. The wine program also impressed. One member of the party who works in the industry talked up a storm with the server about stocking interesting bottles. One example was from a German vineyard, Adamswein, that had gained prominence from their chardonnays and pinot noirs. Service was pleasant throughout. Staff maintained their attention to detail when plating, clearing plates, etc. They also knew exactly what to say to this party, from waiting for some late members (a round of drinks?) to waffling about appetizers (we can put in a few and get more as you decide).”

“Ate dinner here before a concert. For a Monday evening, it was quite busy. Mussels were excellent with a white wine and onion sauce. There were some nice peppers which added a hint of spice. Bread was great with soft butter. Pasta Bolognese was tasty however pasta seemed slightly undercooked. Fries were salty and dry. Tiramisu was okay.”

“The food wasn’t good. The lobster roll tasted more like a celery salad, the pork was undercooked which made me feel uneasy, and the highlight of our experience was that our waiter was able to fix our meals. They recooked the pork chop and exchanged the lobster roll for a burger. I understand this could be because it was busy on Valentine’s Day. The table next to us had to send their soup back to be reheated. It also didn’t help that our table was the only one without decorations. Overall, I can’t say I’d return.”