Known for its pocket-friendly flat iron steaks, Feather Blade adds surf to turf at their East Coast outlet, with an exclusive seafood bar serving Brittany oysters and Hokkaido scallop carpaccio.
Stepping in, you can’t miss the restaurant’s vaguely Damien Hirst-ian centrepiece – a clear tank housing a whole amberjack (or other fish du jour) that serves as its in-house dry-ager, also an outlet exclusive.
Cocktails, like the light, refreshing yuzu spritz, are easy-drinking twists-on-classics. To pair with the signature bincho-grilled steaks, consider eschewing the traditional wines for its curation of sakes.
