One of the best seafood specialists in the city, with a beach bar theme enhanced by cavernous 40-foot ceilings and rustic tin roofs. The restaurant is justly proud of its hickory-and-oak wood-burning grill, which adds an extra layer of flavor to its fresh fish. Otherwise, it’s tough to choose a favorite here because everything is fresh, inventive, and tasty: simple peel-and-eat shrimp, fish tacos, creole-fried oysters, and the more-complex seafood linguini, crab-encrusted tilapia, and sensational cashew-encrusted grouper. The ceviche is always tongue-tingling and super fresh, and the wine list features organic and biodynamic producers.
- Frommer's Staff