Out of the Blue

Out of the Blue Review

Every fishing port should have a simple waterfront bistro like this one, serving the best seafood (owner Tim Mason won't open his tiny restaurant if there's no fresh-caught seafood available, which is almost never). Lobster, scallops, and crayfish are specialties, but also expect turbot, black sole, plaice, brill, monkfish, and even the humble pollack on the daily blackboard menu. The duo of French chefs put a modern twist on seafood classics, perhaps sole on the bone with almond cream, or John Dory with a pepper sauce and garlic eggplant. There's a short but well-chosen wine list, and a basic dessert selection.