Charly's

Charly's Review

This upscale restaurant in a colorfully restored beach cottage (some rooms with pine floors) is a welcome alternative on an otherwise kitschy island. You will enjoy caring service, sometimes from the owner himself, Chuck Vonashek. Chef Ed Hornsby spends the quiet winter months honing a great new menu. The grilled lamb lollipops with a rosemary demi-glace are a study in well-executed simplicity. Such appetizers as potato-wrapped shrimp are surprisingly good and a great way to start your meal. The nightly specials are the most creative, and his lobster crab bisque is decadently rich. In shoulder seasons there's an early dining menu with cheaper main courses, providing even more value for the dollar, as does everything offered.