From the folks at the now-defunct Bacchus, this hot spot on the island’s northwest end is getting raves for its fizzy beach atmosphere and solid food. The breakfast and lunch menus feature a build-your-own premise—build your own burgers, salads, omelettes—along with sandwiches (pulled pork, Cane Bay Reuben), peel-your-own shrimp, and a nifty roster of sides, including smoked-duck chili, sweet potato fries, roasted beefs. At night the menu goes uptown with a handful of elegantly prepared entrees listed on the blackboard. You might try pan-seared tuna, grilled steak, or linguine with scallops, mushrooms, and spinach in a garlicky cream sauce. The Sunday reggae brunch rocks the house; it’s served from 11am to 4pm, and the music plays on till sunset.