In an unassuming warehouse-looking building right off U.S. 1, chef and owner Lynn Bell is creating seafood magic. Just ask the locals, who wait in line for a table along with visitors in the know. But don't let the exterior fool you: the dining room is surprisingly suave, with butcher paper–lined tables, mandarin-colored walls, and textural components throughout. While the restaurant earns rave reviews, its name still earns snickers. (A "square grouper" is slang for bales of marijuana dropped into the ocean during the drug-running 1970s.) The dishes here not only taste close-your-eyes-and-grin good, their presentation is lovely. For starters, try the flash-fried conch with wasabi drizzle or home-smoked fish dip. Then perhaps order the seafood pasta with key lime butter sauce. It's okay to drool. Upstairs, Chef Lynn has just opened a beatnik-style tapas bar.