The latest Travis Masiero outfit (currently closed) is a fitting tribute to the hospitality standards that have already been set – make not mistake, this is a mini-group that understands the pleasure of eating, be it a starter of unctuous lobster sliders, a side of umami-rich Caesar or a nostalgic hit of grandma's apple pie. But it is Luke's variety of briny oyster boards, crabs, lobster and lamb, veal and pork chops that are the talking points. For us, it is the sublime clam chowder and USDA prime rib eye which melts our hearts.
The wine list has plenty of seafood-friendly whites and rich, velvety reds. White Burgundy from top producers like Vincent Girardin, Domaine Leflaive or Louis Moreau or Burgundian reds from Charles Noellat or Denis Berthaut, alongside other classic regions like Bordeaux, Margaret River and Tuscany.
Well-drilled staff catch the eye.