Chef Johnny Spero and his team have risen from the ashes with a new look and an energized commitment. Enter through a stone garden to find a chic space dominated by the open kitchen where sustainably minded, East Coast-focused seafood takes center stage. The kitchen plays with expectations and delivers excitement at every turn. Even a tuna tostada is anything but ho-hum with its fresh approach. A memorable dish of diced surf clams with tomato granita bursts with umami and acidity, while sweet morsels of spider crab offer comfort with a buttery porridge of Carolina gold rice and an unctuous sauce of thickened egg yolk. The unexpected hits keep coming through dessert, where kelp cooked with vanilla syrup is finished over the grill for a smoky-sweet bite that brings the meal full circle.