An icy mountain of fresh oysters looms over the raw bar at Aquagrill, packed with an ever-changing selection of more than two dozen different varieties from around the continent. Servers bustle about behind the tower of shells, husking chilled oysters and clams from Prince Edward Island, California, and New Brunswick before the enthralled audience of diners seated right in front of them. Meanwhile, deep in the kitchen, owner Jeremy Marshall labors over the innovative seafood dishes lauded by The New York Times. He bakes fresh bread to pair with Manhattan clam chowder and French mussel soup before turning his attention to seared diver scallops, truffle-crusted cod, and grilled Atlantic salmon in a falafel crust. The kitchen also offers a variety of fresh, a-la-carte fish and shellfish selections, which chef Jeremy obligingly prepares poached, grill, or roasted. Outside the kitchen, Jeremy’s wife and co-owner Jennifer captains the lively dining room, greeting customers, suggesting wine pairings, and politely checking beneath tables for the boogeyman. Guests chatter at white linen clothed tables, nibbling on complimentary petit fours while sipping on selections from Jennifer’s seafood-centric wine list. On warmer nights, they’ll move out to the front patio, where soft spotlights illuminate intimate tables.