Barton Seaver, the young chef who stunned Georgetown's old guard of gourmands with this ode to the "sustainable seafood" movement, is no longer cooking here—but the replacement of his uncommon catches with more traditional fish have not slowed down the menu. Seafood "tackle boxes" are now available for those craving a taste of several different shellfish. The grilled calamari with poached egg is an unforgettable appetizer. The pastry chef's buttermilk tart and s'mores
cake are also not to be missed. But for those in search of a brunch that looks more like lunch or dinner, with inventive seafood designs, this modern boite will be particularly pleasing.