Oysters are iced and ready for shucking here. The maritime menu is strong, highlighted by diver scallop ceviche, smoked bluefish dip with warm bread and a shareable tempura cod banh mi spiked with chili mayo. For snacking, settle in for drinks and a bucket of crisp fries at the limestone bar. Brothers Anthony and Tom Martignetti are behind the vast handsome enterprise in a Tribeca Beaux-Arts building. Charlene Santiago, an alum of John Dory Oyster Bar, is their chef.