Named for its street address in a 1929 Gulf Oil Corp. warehouse, this casual restaurant has a hip feel. Chef Andy Hopper, of Chicago's Spiaggia Cafe fame, offers rustic, seasonally changing takes on meats and fresh, local seafood. Smoked gouda seasons the creamy crab dip, pimento cheese enriches shrimp and grits, and lamb ragu is braised for eight hours before landing on pappardelle. Lunch is served in summer only and includes options such as a tasty bison burger or fried
oyster salad with warm champagne hollandaise. An adjoining oyster bar features steamed seafood, oyster shooters, and she-crab soup. The second-story deck has particularly nice views.