Named for its street address anc occupying a former 1929 Gulf Oil Corporation warehouse, this casual restaurant has a hip feel. Chef Andy Hopper, of Chicago's Spiaggia Café 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. An adjoining oyster bar features steamed seafood, oyster shooters,
and she-crab soup. The second-story deck has particularly nice views.