East Coast Grill

It could be the regular eruptions of the volcano in the Lava Lounge. Or the Sunday morning brunch, complete with a make-your-own-bloody mary bar. It could be the open kitchen jumping with live fire and young chefs wrangling large pieces of meat and fish. Maybe it's the pulled-pork sandwich with crunchy coleslaw and baked beans. But most likely, it's owner Chris Schlesinger's serious approach to having fun that makes the East Coast Grill a restaurant we're happy to head to--even if only to down a dozen briny, local oysters at the raw bar.