Northwest winds blow in perfect swells off the shore of Ditch Plains, the legendary Montauk surf spot. It was here, after elbowing through the notoriously packed line-up that Food Network star and Chef Marc Murphy caught his first wave — and rode it all the way to New York City’s West Village. The raffish restaurateur opened Ditch Plains, a simple yet stylish New York-style oyster bar and fish shack that pays homage to his devotion to the sea in April 2006, making it the second shop in Murphy’s Benchmarc Restaurant group.   Murphy himself revamped the former space, closing in the open kitchen and opting for a long and slender window that stretches along the hot-rolled steel walls. He installed a wooden bar and matching tabletops composed of old-growth Southern yellow pine reclaimed from abandoned buildings. The shining beer tap centered on the bar top, the surfer films that play on the TVs banked above the bar and the rusted rebar door-pulls and coat racks all serve to reiterate Murphy’s simple yet sophisticated take on an old favorite. It’s a space that feels comfortable and warm yet stylish and modern all at the same time. The menu, like the space, is simple and straightforward, featuring one variety of oyster daily (always reaped from Eastern waters) and other bivalve staples (don’t miss the deviled eggs with fried oysters). And twists on the classics abound: Murphy offers his own version of the classic lobster roll, making it with aioli rather than the standard mayonnaise, and serving it on a potato roll with a helping of house-made sweet potato chips. Mussels are not only offered with the classic sauce of shallots, parsley and white wine, but with choices of beer, mustard and andouille, lemongrass and coconut curry or rosemary and bacon as well. Brunch and lunch items run the gamut from breakfast tacos and steak and eggs to a beer battered fish sandwich or a spicy calamari salad. Other standouts on the extensive menu include the award-winning Big Marc burger, a grilled marinated skirt steak served with a zesty chimichurri sauce, and pan-seared salmon with an everything crust. A selection of homemade desserts, including the famous ditch’wich, Murphy’s take on the classic Chipwich, complete with sex wax-like packaging urging you to “eat it” complete the perfect meal.