"In France, mussels are usually served with parsley, white wine, shallots and garlic. But my concept has always been to give people choices. On the menu I have ones with bacon, chorizo — all different flavors." 

"Tacos are something you get in a lot of different surfing spots. Ours all have a chipotle, tomato, garlic and onion salsa. There's a perfect balance between the hot, refreshing salsa and pickled onions."

"I'm not a huge dessert person but ice cream sandwiches are probably my favorite. We design them to have a perfect ratio of cookie to ice cream."

<p>Despite seeming neither fair nor possible, summer is winding down. Which is why we take comfort in Marc Murphy's <a href=http://www.ditch-plains.com/ target=_blank>Ditch Plains</a>: the NYC fish shack where the season lives forever. "When I wanted to open up a restaurant with a fish theme, of course the idea of eating lobster rolls at the Clam Bar out of Montauk resonated," explains Murphy, who still regularly hits the waves at the Long Island surf spot his restaurant is named for. "So I built the menu around that." Here, he offers culinary insight into three of Ditch Plains' finest offerings. For a quick hit of summer after your wetsuit has been tucked away, order any or all.

A taste of summer

Furthermore is the authority on the high-performance life. Travel, taste, experience, achieve. Go Further. Want More.