Upstairs@the Ripjack Review
A block from the beach, this casual place usually has an ocean breeze to complement the ceiling fans, which are best enjoyed from the hammock in the corner. There are rooms for rent and a yoga school downstairs, but most people come to eat, or party at the extensive bar, which occupies about a third of the restaurant. Portions are large so pace yourself, especially if you order the popular flank steak served on homemade pasta. On the seafood side, you can count on ceviche, calamari, and fish fillets spiced, Asian-style, with wasabi and ginger. The quinoa risotto is unbelievably moist thanks to the secret ingredient (shhh... it’s cream). Prices are on the high side, and service is patchy, especially in low season. The lunch menu tends to be small and overpriced. There’s free Wi-Fi and Sunday brunch in high season.