Zoli

Chef Ned Baldwin’s menu focuses on ocean-fresh preparations like halibut in a piquant sauce, squid, and garlicky mussels, alongside a seafood pasta in mussel broth. You will also find unexpected pairings like goat and clams. While plating is pretty, execution can occasionally hit high salt levels, particularly in the monkfish and fries. For dessert, the perilla panna cotta stands out, and the extensive wine list is backed by staff willing to pour samples for the indecisive. The calm architecture and an art piece by Huyghe give the space a quiet sophistication, making it feel like eating oysters in a museum.