Off the Hook

Buoys salvaged from the water and turned into shelving decorate this Astoria seafood spot, opened in 2013 with the idea of doing things differently from the Greek-leaning restaurants already in the neighborhood. Executive Chef Iglent Feizulla runs the kitchen with 25 years of experience behind him. A dining room in back opens onto a small courtyard, where a few counter seats are actual porch swings. The baked oysters come loaded with gruyere and a splash of rum, and the lobster roll is Maine-style, tossed in lemon mayo on a toasted bun. Happy hour drops Blue Point oysters to a dollar each.