Fodor's Expert Review Collage

Nestled in the Historic District, this 48-seat restaurant highlights local seafood, which, depending on the success of the fishermen, will include several fish entrées each day. The ever-changing menu also often has steak, lamb, or veal selections, all served in an intimate setting that is a tad more upscale than most area restaurants. For an original dessert try the bougainvillea—inspired by the colorful flowering plants that frame the building, it's made of strawberries, ice cream, and Cabernet-vanilla sauce served in a leaf-shaped phyllo cup.