After surviving a cursed location to open the successful Almond in the Flatiron, partners Eric Lemonides, Jason Weiner and Antonio Rappazzo are back for another round with their new venture L&W Oyster Co. Opening just around the corner on Fifth Avenue, the new restaurant transforms from a roadside clam shack at lunchtime to an elegant, cloth napkin affair in the evening, where guests are encouraged to linger over some Widow's Hole oysters and a martini.

For lunch, the owners created an "expressline dining program," which allows patrons to have a sit down lunch, like a Fried Oyster and Bacon Po' Boy, in under 30 minutes. When the sun goes down, out come the candles and a more refined menu with inspired interpretations of classic seafood dishes. Chef Weiner (brother of newly resurfaced Twitter phenom Anthony Weiner) partnered with Per Se alum David Belknap to create a menu focused on sustainable seafood and local produce, meaning menus change as the seasons do both here and in the Gulf Coast, where they source some of their product.

The fresh and light Shrimp "Scampi" ($29) includes marinated Black Tiger Prawns that are roasted in a fragrant sauce then served over cavatelli pasta, gigante beans, broccoli rabe and tomato. On the heartier side, the "San Francisco-Style" Smoked Bluefish Fondue ($14) contains house-smoked bluefish flaked into a bubbling sauce of fontina cheese and served inside a bread bowl. If the raw bar is more your style, sample a rotating list of eight east and west coast oysters plus Littleneck clams, lobster and shrimp cocktails, crab salad and a Fluke Crudo.

254 Fifth Avenue // 212.203.7772

L&W Oyster Co. Menu