Chef Jason Michael Krantz is at the kitchen's helm, and he's crated a menu of summery, seafood-centric fare that will be served year round. Think swordfish topped with jalapeño-lime beurre blanc and, wait for it, a lobster roll (you can take a look at the full menu below the jump). The cocktail selection also invokes warmer times - in addition to mai tas, Bahama mamas and mojitos (which can be custom made with ingredients with jalapeño, blood orange and pineapple). The restaurant is open now at Fifth Avenue and 45th Street - while Hawaiian shirts are not required for entry, you won't feel out of place if you want to break one out of storage.