Chef Allen’s

The refurbished restaurant is now billed as a “modern seafood bistro,” the emphasis being placed on local, sustainable fish and produce – and on lower prices, an effort to change the perception of Allen’s from fine-dining destination to casual neighborhood haunt. Start with seafood chowder – a thin, bracing broth brimming with fresh shellfish – or with a sprightly salad of roasted gold and red beets, feta cheese, and organic baby arugula leaves dressed in sour-orange vinaigrette. You can’t go wrong with shrimp-and-grits “br