Coco Shack

Restaurateur Pino Luongo and an ace kitchen team are behind this little spot that's more jewel box than shack. Inside, blue-green walls set a seafaring tone while soft lighting creates a soothing mood. An open kitchen anchors the space, plating seafood rooted in the Mediterranean but bearing influences from around the world. Roasted oysters with kimchi butter or scallion yuzu koshu butter are topped with grated bottarga for an enjoyable opener. Then, striped sea bass in a tomato salsa drizzled with smoked paprika oil has an intriguing smoky note. Tagliolini tossed with creamy uni, slices of kampachi, well cured salmon roe and squash blossoms is luscious. Finish Italian-style with a plate of fresh, seasonal fruit.