The Clam

Drawing inspiration from Atlantic Seaboard traditions, Chef Mike Price's menu focuses on straightforward, unpretentious seafood. Standouts include the lobster arancini and Kampachi crudo, alongside grilled scallops finished with avocado mousse. To drink, the bar serves craft cocktails and a curated list of wines from small global producers. The energy here is relaxed—particularly during lunch—offering a neighborhood standby that favors quality ingredients over a buzzy scene.