The Beach House

The Beach House fills a heritage-designated building that went up in 1912 and gained its second floor in 1914. It had stood empty for almost six years when the Fuller family opened the restaurant in 2010. Chef Shubh runs the kitchen today, and private parties book a space the house calls The Landing.

The seafood list runs from Captain Buster's clam chowder at $16.25 up to a seafood tower for $191. The sushi and raw bar list runs to an aburi salmon oshi press and a lobster and mango roll, and the steaks top out at $73.75 for sirloin with a lobster tail. Oysters on the half shell cost $3.50 each on Tuesdays, and on Wednesdays bottles of wine sell at half price outside the reserve list.

Weekend and holiday brunch runs from 10 am to 2 pm, and the brunch happy hour lasts from opening until noon. On weekdays the dining room has a happy hour from 3 to 5 pm. A second one starts at 9 pm every night and goes until close. Order the crab cake Benedict at brunch, or focaccia and the oshi press at happy hour when both drop in price.