This class act appeals to a casual, suave crowd, many of them regulars, who appreciate its consistent quality, efficient service, soothing seaside setting, top-notch entertainment, and surprisingly reasonable prices. The space is cannily divided into four areas, each with its own look and feel, including private beach cabanas (no extra charge). Co-owner–chef George Dahlstrom gives his perfectly prepared, familiar items just enough twist to satisfy jaded palates: calamari
is fried in arborio rice batter with jalapeño aioli while sea scallops are pan-seared with a creamy roasted corn–smoked bacon mash. The Royal Palms menu offers more casual, inexpensive fare. Dance the calories off to the estimable reggae, calypso, and soca sounds of Coco Red or really sweat it out during Chill Wednesdays, and then adjourn to the cozy lounge for an aged rum or single malt. It's equally enticing at lunch, when it exudes a soigné beach bar ambience.