When lazing around the beach house trumps waiting in line at a restaurant, this all-take-out shop is the place to stop. Chef Jason Ward takes advantage of local seafood and produce to create regional and international dishes packed and ready to eat or heat-and-eat. Selections change daily, depending on what's fresh. Choices may range from Asian five-spice marinated tuna over cilantro-scallion sticky rice to shrimp-and-crab enchiladas. Vegetarians get big nods with tempeh
wrap sandwiches and artichoke- and Havarti-stuffed risotto cakes.