A glassed-in restaurant dedicated to hairy crabs, it's fairly sedate for ten months of the year (though hairy crabs never truly go out of season) but explodes into activity around the start of October, putting out stools on the sidewalk to accommodate the long lines. The draw here is that all the crab meat and roe comes pre-picked, and is served in courses, with noodles, in wontons – any way they can think of, basically.