After Michael Schlow’s Great Bay closed, Shore Gregory (could someone who owns a seafood restaurant have a better name) and Eastern Standard owner Garrett Harker decided to put a seafood restaurant in its place. Given that Gregory’s family cultivates oysters under the Island Creek name, it was a no-brainer to open a restaurant that featured bivalves as well as other delights of the sea. Enter Jeremy Sewell, who ran the kitchen for Schlow at Great Bay, and you have a restaurant where they serve steamed clams from Duxbery, Massachusetts along with mains like Gulf of Maine halibut served with toasted barley, baby turnips, Chantenay carrots and parsnip purée.