This is one of the buzziest restaurants around, and for good reason. Chef Liam Mackey left his post as chef de cuisine at The Pearl to open this lively spot serving comfort food with Asian influence, like the popular Blue Crab Fried Rice with farm egg, scallions, and Thai dipping sauce. Another favorite is their twist on a royal noodle curry—Chicken Khao Soi, a slurpable egg noodle dish with coconut, asparagus, and crispy shallots. From a light lunch of tuna poke and shisito peppers, to late dinners over large-format plates like the Whole Roasted Peking Duck, the spot has a casual vibe and serious food. Wash it down with a cheekily named craft cocktail like the mezcal and grapefruit concoction “Teach Me How to Dougie”, one of the sake selections, or best of all, a porron of wine…at The Nautilus, it always feels like a party.