The Rockfish Grill

Wednesday, June 03, 2009 - From the open kitchen, wonderful smells wafted from the charcoal oven and grill on which the mains are cooked. The menu is about as candid as it gets: swordfish, monkfish, sea bass, it reads, with a choice of sauce, garlic butter or seafood mayonnaise. A signature main dish of shellfish roasted with garlic and parsley – half a lobster, one scallop roasted in its shell, a handful of mussels, clams and sizeable shrimps – was brilliantly varied and superbly fresh, but small for the money. Roasted skate fell off the bone, beautifully drowning in black butter and given a kick with capers; it was utterly divine.