What is the ideal time to visit?
I always say earlier in the evening is better, because you definitely want to come to happy hour. Every day that we’re open we have chef’s choice $2 oysters available from 5 to 6:30 p.m., plus $5 glasses of cava and rosé, and a rotating happy hour special that changes by the day. Saturday is daiquiri day, otherwise known as “Saturdaqs.”
What should guests absolutely order from the menu?
Obviously our entire thing is being as seasonally appropriate as possible. Right now, anything with tomatoes or melons is a must-order, so get them while they’re there. The tomato toast is unreal, it’s like a classic tomato sandwich but made into a toast. The crab dip is always a must. My mom is from Florida and every time she comes, she has to have the crab dip. Something we do really well are the housemade pastas, we don’t usually have a lot of them on the menu, but there’s a gulf shrimp linguine that’s out of this world.
What’s your personal favorite dish?
Probably the seared scallops. We just do scallops really well but right now it has a beautiful mustard cream sauce with smashed fingerlings. It’s really delicate but hearty at the same time. It’s so, so good.
Anything else you’d like to share?
As a team, we are so thankful to still be here. I think we did a really great job during COVID, pivoting pretty fast and figuring out what to do when we opened our takeout operation, Henrietta’s Fish Camp, and all the rest of it. We literally served Reubens and shrimp po’ boys in parchment paper for months. First and foremost we are a team, and I love the atmosphere we have within this restaurant. I think that comes through to our guests on a regular basis.
Ellen Fort is a Nashville-based writer and editor covering the restaurant world, food, drinks, and culture. She has previously worked as the food editor at Sunset Magazine, and editor of Eater San Francisco. Follow her on Instagram and Twitter. Follow Resy, too.
