Chef-partners Mark Gaier and Clark Frasier (the M and C in MC) of Arrows have opened this bistro, which manages to be fun rather than stuffy. (Well, no bathing suits are allowed in the dining room, but still.) Expect big food, even on the "small" plates: Chopped salads, fried calamari, and oysters on half shells give way to more sophisticated starters like mussels steamed in a red curry sauce, rustic pizzas of ham and apple, or house-cured smoked salmon with dill. For your entree, choose a main dish such as a steamed lobster; a piece of sesame-encrusted, deep-fried trout; a Kobe burger; some grilled tuna; a hanger steak; or a piece of plank-roasted fish -- then add aioli or another sauce and one of the so-called "evil carbos" (french fries, onion rings, and so on). Desserts might be best of all: Finish with a brown-butter brownie with vanilla ice cream, burnt orange caramel, and candied orange peel; mini whoopee pies; apple-blueberry turnovers with a mulled cider reduction; a bittersweet chocolate cake with chocolate sauce and pistachio crème anglaise; or peppermint-stick ice cream with cookies.