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Ocean Restaurant Review: George Reis’ fine dining restaurant boasts a softly lit contemporary interior with a water wall behind the fresh oyster bar where glasses are placed on blue recessed lights, creating a glow that adds to the sea fantasy. Fresh fish selections change nightly and may be prepared four ways: steamed Asian-style, wood-grilled Greek-style, pan-seared or fried. Creamy lobster potpie is a perennial favorite, but perhaps the crispy skinned red snapper with littleneck clams, roasted Yukon Gold potatoes, Owls Hollow Farm baby kale, beechwood mushrooms and tomato caper beurre blanc will beckon. Those willing to forgo the seafood bounty may select filet mignon served with house-made Worcestershire and red skin potato salad laced with Maytag blue cheese and bacon. Pan-seared Maple Leaf Farms duck breast with Alabama honey balsamic glaze, fava beans, fingerling potatoes and pickled red onion is another option. For dessert, baklava ice cream with rose-scented honey and vanilla anglaise may be just the right touch of sweet. Or choose Key lime cheesecake with pistachio crust, chocolate meringue, toasted coconut and fresh strawberries. The wine list is well-suited to the cuisine. There’s also a martini line-up with house-made infused liquors.