2013 BEST New Restaurant, North
Oysters (from both coasts) are the draw here, especially from 9 to 11:45 p.m. on Thursdays, when they’re a buck a shuck. But discerning diners also come for the mix of casual and luxe offerings—clam-and-pork-belly chowder; crudo dressed with charred-lime vinaigrette; prime rib-eye steaks; and even caviar service. The space is cozy, with sleek pendant lights and a long Carrera-marble bar that give it the same cool quotient found at its sister restaurant, Ceia Kitchen + Bar, just across the street.
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