Inside a little frame house built in 1916, this nationally recognized 14-table restaurant opened in 1979 and is still going strong. The menu changes frequently, and the wine list encompasses more than 700 international choices. For an appetizer, try the Neapolitan seafood mousse or the fresh Kachemak Bay oysters with pepper vodka and pickled ginger sorbet. The outstanding made-at-your-table Caesar salad is a superb opener for the baked halibut with a macadamia-nut crust served with coconut-curry sauce and fresh mango chutney. And if the homemade Alaska birch syrup butter pecan ice cream is on the menu, get it!