Sandbar Restaurant
Though the ever-evolving menu features cutting-edge fare for the most sophisticated of palates, the margarita-and-coconut-shrimp crowd will thoroughly enjoy a meal at this beachfront spot as well. Many of the dishes feature ingredients harvested nearby, whether it's herbs and vegetables from one of the gardens along Pine Avenue or fish from nearby Cortez. If the grouper is not fresh, it is not on the menu. You can find grouper stuffed or in a salad, or you can venture from the norm and order crab bellies and caviar. 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.
