Reverie

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.

Reopened after the 2022 fire with a smaller dining room and an open-kitchen focus. Runs a tightly paced tasting menu where seafood leads but vegetables can take over for seasonal chapters. Comfort dishes thread through the modernist gloss, including Carolina Gold rice preparations and seaweed used like a pantry ingredient.

East Coast seafood, surf clams, spider crab, Carolina Gold rice, kelp, seasonal vegetables.

Seasonal tasting menu built around Mid-Atlantic produce and East Coast seafood, served in a small, kitchen-facing room with counter dining. Summer months can shift into a vegetable-led run, expect 12 to 14 courses with pairings available.