Dear Friends,

Now that it’s June, we are even more excited about summer and everything that comes with it. Quick garden update from my Jersey soil: tomatoes and peppers are starting to flower, and before long we’ll enjoy the first signs of the garden as the young garlic begins to come up. Prepare your palates for those alongside grilled wild Copper River salmon in the coming weeks, and in the meantime come in and enjoy our soft shell crab sandwich, which we love on ciabatta with red onion, lettuce, tomato, and tartar sauce.

Last month we introduced our bacon-wrapped oysters, which are so delicious that I had to try them out in another form: the slider. Fried oyster sliders made their formal debut this past weekend, and it’s probably safe to say that our waitstaff won’t be the only people who are obsessed with them. We’re serving a Triple Slider special at lunch with our sea salted fries ($15), and at dinner we have them as appetizers, served individually ($4) or as a triplets ($11). We’ll also continue to feature the soft shell crab entree at dinner, which is irresistible with sauteed sweet corn, asparagus, and diced tomato.

Some new June deals: all month long, one and one-half pound whole steamed lobsters at lunch will be $28, and Sundays we’ll be offering $2 oysters from 12-6 pm. (At dinner, we’ll continue to have $2 oysters on Tuesdays and $28 lobsters on Thursdays.)

In liquid news, we are featuring chilled blueberry-infused sake shots ($4) — sweet, cold, smooth and the perfect way to start off or top off your meal. Our new drink list has a few amendments — Sancerre both white and red are of note — but the best pairing  for your daydreams of the garden tomatoes to come is always our homemade Bloody Mary! Try it with an oyster, it doesn’t get better. Also, remember to save room for our lemon tart, homemade with a graham cracker crust. Blueberry pie is coming back soon so savor the tart while you can! And finally, Father’s Day is coming and we know all dads love lobster rolls. Come June 21, and be sure to try our Sunday clam bake too!

We are open seven days a week for lunch and dinner. Please check our website for hours of operation and join our following on Facebook. Also, if you are interested in private parties, catering, or private cooking lessons, please call us at 212-343-3236.

All the best,

Ed McFarland