There’s nary a dud on the menu of wood-fired seafood at this uber-popular, mega-award winner (Best New Restaurant, Best Chef Ryan Prewitt, blah blah). The raucous room works best for plate-sharing parties, not dates or deep convos. You can skip the shrimp toast and Betty Crockery tuna, but not the beer-battered fish sticks (really); hearty crawfish gratinée; or onion dip with pepper jelly and freshly fried chips. The whole grilled fish (our last one was a buttery, fire-crusted redfish with salsa verde one night) is fab. The raw bar is equally fine and fun. Make full use of the terrific craft beer, cocktail, and European wine menus. For your dessert, the salted caramel cake, of course. Reserve well in advance.