Fodor's Expert Review Kondesa

You can't miss the hot pink and turquoise exterior of Chef Kris Wallenta's second restaurant—it features a palapa-covered bar that opens onto a dimly lit garden dining area. Wallenta puts modern spins on classic flavors, and this menu centers on fresh-caught fish. Favorites include the Kondesa kake (an interpretation of crab cakes made with lion fish) and enchiladas filled with seafood. A full cocktail list complements any meal, so if you can't make it for dinner, stop in for a drink.