Executive chef Marco Festini Cromer whips up contemporary Italian cuisine at the House's beachfront restaurant, a chic outpost of the London eatery of the same name. Grilled mahimahi becomes "modern Italian" when combined with Marsala wine, peperonata (stewed peppers, tomatoes, onions, and garlic), and zucchini. Perfectly prepared melanzane (eggplant) and zucchini alla parmigiana is a delicious starter, a half portion of risotto with porcini mushrooms, green beans, and Parma ham is fabulously rich, and fettuccini with braised duck, red wine, and asparagus is a sublime pasta choice. There's even a gluten-free dinner menu and a "summer special" prix-fixe menu ($50, $60 with dessert). The extensive wine list features both regional Italian and fine French selections.