Top Chef winner Hung Huynh's dream restaurant, backed by the well-credentialed folks behind Abe & Arthur's bring a manic spate of seafood dishes to a three-story, 14,000 square foot space on the fringes of the Meatpacking District. Expect to find tremendous seared scallops in tamarind brown butter, Cantonese-style lobster, and the chef's distinctive hamachi tartare.