A class act of a seafood-forward restaurant taking cues from its former iteration of Ikanos, Garde-Côte takes things in a slightly different direction. In addition to platters of oysters and fresh-from-the-net towers, some of the dishes use fish put through a dry aging process not found at many other restaurants in the city, resulting in meat losing water while becoming silkier with crispy skin once cooked. There’s turf here as well, thanks to two Spanish charcoal ovens for low and better controlled cooking of dishes of dry-aged steaks. Precede all of this with some oysters Rockefeller or butterfly prawns, plus a magnum of good Greek wine, and you’re set.