Chef David LeFevre spent boyhood summers fishing, on visits to his grandfather at the Virginia shore. LeFevre’s lifelong passion
for seafood is evident at his restaurant Manhattan Beach Post, but it really shines through at this 32-seat spot two doors
down. Snag a stool alongside the raw bar so you can watch your Kumamoto oysters being shucked, before dipping them in your
choice of mignonette, cocktail sauce, ponzu, or pico de gallo. Then enjoy LeFevre’s light take on New England clam “chowdah”
along with an order of his mom’s Cape Cod squash rolls and a miniature Key lime pie.
Last Reviewed October 2013