While their ever-evolving menu features cutting-edge fare for the most sophisticated of palates, the margarita-and-coconut-shrimp crowd will thoroughly enjoy it here as well. Much of what you'll find on the menu at this beachfront spot is harvested nearby, whether it's herbs and vegetables from one of the gardens along Pine Avenue or fresh fish from nearby Cortez. If the grouper is not fresh, it is not on the menu. You can find grouper blackened or in taco form, or you can venture from the norm and order crab bellies and caviar or wild boar served with sauerkraut salsa verde. The vision here is quintessentially local and sustainable. If you opt for wine, the restaurant's private-label bottles, produced in California, are a good option.