Concept is seafood-oriented farm-to-table taking advantage not only of the local fishermen but Jersey farmers, according to partners Ed Hackett, Dan Clark, and chef "Jonny Mac" Adams.
Bistro look all around, from the old church floor to apron-clad staff. It will be open nightly.
Here's the menu, which has your oysters on the half shell, fluke, scallops, a couple of pastas, and weekly plates including a double-cut pork chop on Thursdays, steamed shellfish on Fridays, a ribeye steak and softshell crab combo on Saturdays, and crumbed flounder on Sundays.
* Though the website says the first night of service will be Saturday, owners say Memorial Day weekend will be devoted to testing and friends-and-family meals.
Logo and name are the handiwork of Philly branding agency Red Tettemer.