Description
Small and personable, this eatery focuses on seafood, which is appropriate considering the restaurant's proximity to the Red Hook docks. Simple dishes like shrimp-corn chowder, grilled sardines, cioppino and stuffed flounder populate the dinner menu. And on weekends, standard brunch fare gets an oceanic makeover. We especially liked eggs Chesapeake, a spin on eggs Benedict, substituting crab cakes for ham, and propped on two thick slices of challah instead of English muffins. Or go for poached eggs with smoked trout -- a long, pinkish fillet that's so silky and smoky that we guessed it was home-smoked. Smear it with the horseradish cream that comes on the side.
