Evoking the sun-drenched spirit of a Mediterranean coastal escape, this Charleston bistro prioritizes the pristine salinity of the Atlantic. The menu is a masterclass in seafood-centric precision, featuring delicate hamachi crudo dressed in tomato water and the briny pop of trout roe. Technique shines in the house-made rosemary focaccia, which serves as a yeasty vessel for luxurious stracciatella and fig molasses. Aromas of charred citrus and fresh herbs waft from the open kitchen, where diver scallops are seared to a golden caramelization. The texture of the King Crab Mafaldine—silky, hand-rolled pasta tossed in a rich, emulsified sauce—demonstrates a commitment to artisanal craft. Whether indulging in a caviar-topped cone or the earthy depth of wagyu carpaccio, diners encounter a sophisticated balance of acidity and fat. The whitewashed aesthetic and cerulean accents provide a serene backdrop for a tasting journey that bridges the gap between Lowcountry bounty and Aegean tradition.