Seabird

The story

Romain and Christina opened Seabird as their first restaurant, a small wine bar and cave à manger built on relationships with producers and on local sourcing. The list leans natural and unconventional, with a good range by the glass, and staff know it well enough to steer you toward bottles you might never pick yourself, an orange wine perhaps. A corkage fee applies if you bring your own. The kitchen keeps things simple and seasonal: shared plates that are more filling than they look, such as a hand-sized tomato with figs and ricotta, Calabrian anchovies, mussels and roasted peppers on a tartine, or tuna crudo with plums and dill. Desserts include chocolate ganache cake and strawberry tart. Occasional collaborations with guest chefs bring set menus. Inside feels calm and cozy, while the outside tables look onto the passing street.