Top Chef alumna Brooke Williamson is the force behind this 7000-sq-ft combination seafood restaurant, cafe, ice-cream shop, and speakeasy-style whiskey bar. The breakfast sandwich (also served at lunchtime) is turkey, bacon, sausage, Gruyère, fried egg, collard greens, avocado and house-pickled habanero hot sauce – phew! The feel of the four different spaces is beachy-adorable and service is smart.
Upscale Dockside offers a tony fish and seafood menu (think Long Island oysters, crab claw 'pops' and salmon with cashew-kale pesto. The whiskey bar, Grain House, pours over 200 varieties and serves small plates to go with them.
