Fodor's Expert Review Seabird

On a prominent Market Street corner, chef Dean Neff's long-awaited seafood-and-cocktail lounge fully delivers, from the selection of local raw oysters to the impossibly buttery swordfish schnitzel, served with lemon jam and a mustard emulsion. The throwback style of the comfortable bar and small dining room invites leisurely meals, lubricated by addictive concoctions like the Hummingbird, made with local End of Days rum and honey-rhubarb simple syrup.