Bar Wayō, part of David Chang’s Momofuku group, is docked in the Seaport’s Pier 17 and offers waterfront views from its 50-seat outdoor space (with retractable walls for inclement weather). The open-air part nearly doubles the size of the modern, windowed interior, which is dominated by a wraparound bar. The team’s knockout hit here is peppery imitation crab stuffed in a butter-soaked, toasted bun. Clam soup with bacon and a salad topped with crunchy strips of chicken katsu are also crazy good. Nice touch: complimentary chips with nacho-like toppings.