Mike Wiley

At a Glance - Role: chef and co-owner. - Specialty: oysters and lobster. - Kitchen note: "We ferment all of our own kimchi in house." - Brine note: "We reserve the brine. We freeze it, and it's got just enough sugar, just enough salt, that it flakes really nicely when I scrape it." - Sandwich note: "It's a quick and dirty little fried fish sandwich."

Signature

Mike Wiley's signature dishes include brown butter lobster roll, The Mike, and Oysters with Kimchee Ice. The set shows a kitchen working in a narrow band of flavors and using it well: browned butter for richness, a namesake sandwich for directness, and oysters paired with kimchee ice for cold, bracing contrast. The common thread is control. Each dish is pared down to what it needs, but not reduced to bare minimum; texture and character still stay visible.

In Their Words “It's a quick and dirty little fried fish sandwich.” The language matches the dish: plainspoken, a little rough-edged, and useful. It signals a sandwich built around crisp fish, heat, and bread, with no interest in dressing up the point. “We ferment all of our own kimchi in house.” That note puts time and salt into the frame, and the brine comment sharpens it further: "We reserve the brine. We freeze it, and it's got just enough sugar, just enough salt, that it flakes really nicely when I scrape it." The work here is about keeping hold of what the kitchen makes, then using it with precision rather than letting it disappear into waste.