Described as drawing inspiration from “the feeling of being carried slowly by a current of water,” Drift Fish House & Oyster Bar offers simply-prepared American seafood in a modern, coastal setting. Guests can experience local cuisine cooked fresh from the wood-burning grill, plus oysters and other delicacies from the raw bar. Drift is the second restaurant Choate has paired with for Chef Doug Turbush, the first being Seed Kitchen & Bar.
The upscale-casual restaurant features an intimate bar, lounge, and outdoor patio. The dining area includes both banquette seating and date booths accented by oak millwork and decorative walls adorned in ledgestone tile. Wooden oars are suspended from the dining room ceiling, invoking Drift’s distinct motif. Custom fixtures made of Thai fishing baskets exemplify the restaurant’s aquatic theme. Custom wine cabinets and contemporary solid wood slatwall create the wine room. The oyster bar is comprised of shiplap façade, zinc countertops, and glass barriers. The driftwood theme continues to the storefront patio enclosed by custom wood posts, wood slatwall, wood planters, and wood-frame plastic panels.