The atmosphere is casual, but the food is serious. Fresh is a good keyword here as the fish comes in daily. The owner/chef presents his food as art. Try the creamy clam chowder as a starter or the smoked fish spread, which is ideal for sharing. The entrées showcase local grouper and mahi mahi. For the carnivore, there is well-prepared rack of lamb, Angus beef and duckling. Soothing, tasteful barracuda fish-inspired décor prevails indoors, while the patio is refreshing on cool evenings.