Inside this diminutive restaurant housed in an impeccably kept yellow Victorian, the atmosphere is fresh, bright, and appropriately beachy. A giant tank bubbles quietly in the background while its resident colorful fish survey the landscape of white-linen-covered tables adorned with sand and shell centerpieces. Not surprisingly, the house specialty is ahi yellowfin tuna, pan seared and treated with a wasabi glaze; other choices include seared scallops, roasted lamb, and
a savory seafood fra diavolo (in a spicy tomato sauce). Brunch is offered Sunday year-round. It's strictly BYOB—stock up in nearby Old Orchard Beach.