Crab & Claw

7F, The Helix

New England flavors and fresh, sustainable seafood are the main draws at this venue helmed by New York–born, Hawaii-raised chef Colin Stevens, who works with live lobsters imported each day from Maine. A perennial favorite is the lobster roll in a house-made bun, served with generous portions of seasoned French fries. So too is the signature uni crostini on squid-ink toast with sea grapes and local marsh samphire. The menu also extends to pastas, seafood boils and grills, and a wide selection of oysters flown in from around the world.