Co-owners, Alex Sze (chef) and Jeremy McLellan, spent many summers and must still do in Maine, which inspired this restaurant. Jeremy checks you in and works the main part of the restaurant, while Alex runs the kitchen in the back. This place hops and has a lively atmosphere, filled with a mostly younger crowd. The atmosphere is very casual, the floor and ceiling are wood, as are the tables and banquettes; there are plenty of places to sit at the popular bar. There are also four seats with open viewing of the prep station. The service is prompt and efficient and the prices reflect that you are paying for very fresh seafood that is flown in from Maine.