Crudo e Nudo

A wooden deck with white beach umbrellas fronts this Main Street seafood spot, where the raw bar turns out hamachi crudo and oysters served with a pink peppercorn mignonette. Clams come steamed in white wine and olive oil, meant to be mopped up with bread on the side, and a small seafood market by the door sells fish to go. Chef Brian Bornemann, previously of Michael's, runs the kitchen behind a menu split between à la carte plates and a fixed three-course dinner.