This island institution effortlessly blends upscale and down-home. The interior gleams from the elaborate light-and-water sculpture at the gorgeous mosaic-and-mahogany entrance 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 multitiered patio. Executive chef Gilbert Cavallaro reinvents familiar dishes to create such delectables as honey-jerk-glazed tuna tartar with tomato
sorbet and crispy calamari with cardamom-marinated carrots and chipotle sauce. Stellar signature items include the conch chowder or ceviche, silken short rib ravioli with truffles and Parmesan foam, and mahimahi poached sous vide over cannellini emulsion drizzled with truflle oil. Locals flock to Sunday brunch, or they just hang out at the dockside Macabuca tiki bar (fab sunsets, sunset-hued libations), which lives up to its mellow name, indigenous Taíno for "What does it matter?"