Fodor's Expert Review The Cracked Conch

This island institution effortlessly blends upscale and down-home as the capable chefs reinvent familiar dishes to create such delectables as crispy calamari with cardamom-marinated carrots, saffron aioli, chili jam, and chipotle sauce. The interior gleams from the elaborate light-and-water sculpture at the gorgeous mosaic-and-mahogany entrance Bubble Bar to the plush booths with subtly embedded lighting. Take in the remarkable water views through large shutters, but for maximum impact, dine on the multitier patio. Stellar signature items include the conch chowder or ceviche, silken short rib ravioli with truffles and Parmesan foam, and seared scallops with lemon verbena beurre blanc, purslane, and wasabi caviar over squid-ink fettuccine. Locals flock to Sunday brunch and hang out at the dockside Macabuca tiki bar (fab sunsets and sunset-hue libations), which lives up to its mellow name, indigenous Taíno for "What does it matter?"