Dishes—such as raw oysters on the half shell, crudo, and ceviche—evoke the nostalgia of a seaside escape. Don’t miss new summer favorites like a rotating by-catch menu item—with profits benefiting WildCoast’s conservation efforts—Executive Sous-Chef Marissa Williams’ award-winning Uni-der The Sea, an uni dish featuring whiskey barrel-aged shoyu, tamarind paste shoyu, sea moss, shisho, galangal root, and masago