Chef Maximilian Hines, formerly of the Lawrence and founder of supper club Stolen Goods, leads the kitchen at Breaker Breaker. Like the design, food carries a coastal theme. Rather than focus on just the Gulf Coast, Hines channels other eastern ports of call in his dishes, including New Orleans and his upbringing in Maryland. Look for everything from a blackened grouper sandwich and Gulf fish ceviche to a Cajun shrimp boil and fried vegan calamari. The latter is one of Hines’s signature dishes at Breaker Breaker, which sees hearts of palm shaped like rings of calamari and fried enoki mushrooms meant to resemble tentacles. It’s served with a sweet chili sauce.