“Our brand has really evolved into a neighborhood seafood place,” Wainwright said. “It’s the go-to spot for delicious cocktails and fish tacos and lobster rolls … that you can be really comfortable where the fish came from.”

Seamore’s worked with supplier Greenpoint Fish and Lobster Company to help create a market for these local, sustainable, and sometimes lesser known fish. Before too long Seamore’s also started using sustainably farmed seafood, such as the Norwegian salmon and Ecuadorean shrimp that are on the menu.

“We have a great beverage program with terrific cocktails and beer and wine, and they help the economic model, for sure,” Wainwright said.

The sauces and sides are serious culinary creations. At the moment the sauces are charred scallion, red curry, chimichurri, and lemon grass aji. The vegetables change seasonally and in late winter included sautéed Swiss chard with sofrito, rutabaga parsnip mash with chia-nut crumble, and quinoa and black rice with mushrooms and grapes.