The husband-and-wife team of Andy Elliott and Emily Stewart will open for dinner service following Memorial Day with a seasonal menu. Elliot calls it concise, with just 15 items typically. Among the offerings will be dishes such as charred carrots with green goddess dressing; trout toast “tartare”; and striped bass with miso, pine nuts and grapes.

One constant will be fried chicken. “We'll have fried chicken on the menu at all times—it's something we both love and are constantly perfecting. We'll be making our own bread in-house, and pretty much everything will be done by us from start to finish,” he says.

Keep checking their Facebook page for updates.