How can you go wrong with a restaurant that offers a raw bar with a dozen varieties of oysters as well as shrimp and sea urchin from Maine, along with crudos like hamachi tartare with pear-ginger vinaigrette and tuna ribbons with aioli? And if that isn't enough for you, how about one of the best lobster rolls in the country or entrées like lobster spaghettini or grilled swordfish with cherry tomato relish or cioppino? No wonder reviewers call this place "superb in every respect," even claiming "it's the best seafood restaurant of its kind in America." There's a carefully chosen wine list (owner Jeff Nace was once the beverage director at Olives), and the "service is as warm and friendly as the food is delicious."