Executive Chef Tom Moloney makes his culinary wizardry look easy, although we know it's not. Born into the food industry, Chef Moloney began his career working under locally and nationally recognized chefs, which led to a 12-year career working with Wolfgang Puck. During that time, he opened seven restaurants and continued to refine his expertise working as a restaurant consultant. Now he's brought his exquisite talent to AquaKnox, an E-Brands Restaurant. Chef Moloney’s reputation for preparing cuisine with the freshest ingredients precedes him, as his dishes showcase the flavor, texture and scents their components. It may be the most basic culinary method, but it is also the most difficult, and Chef Moloney succeeds every step of the way.

Shells of the Sea: Jumbo Prawns (AquaKnox cocktail sauce, $18); Oysters on the Half Shell (serving only the finest cold water oysters, three for $9; six for $18; 12 for $29); Fresh Jonah Crab Claws (house mustard sauce, $11); Seafood Trio (a tasting of sweet shrimp, lobster and jumbo lump crab cocktails, $21); Seafood Plateau (mussels, oysters, prawns, clams, ceviche, lobster, crab claws and ponzu oyster shooters, serves two, $79); Sweet Shrimp Cocktail (AquaKnox cocktail sauce, $15); Lobster Cocktail (citrus aioli, $19); Jumbo Lump Crab Cocktail (house mustard sauce, $18).