Critically acclaimed and Southern-inspired, Gulf-front Fish Out of Water in the WaterColor Inn really does use the locally sourced ingredients suggested by the name. The menus tell the story, highlighting Florida fish, meats, and freshly harvested and foraged organic fruits, veggies, and herbs. The grouper is made with a local pepper purée, seared squid, and cioppino sauce. The Panhandle Fry is a party of shrimp, oyster, grouper cheeks, and a mini crab cake. Try the jalapeño and green onion cornbread for a side dish, or the Brussels sprouts with house-made pancetta and maple dressing. Because the restaurant is in a hotel, it does give off a swanky vibe, but it's by no means stuffy. Sure, there are white tablecloths, but the panoramic views of the sea reel you back to relaxation. There are almost as many bottles of wine here as there are fish in the sea—over 500 vintages, representing some 325 labels.