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REEF Restaurant Review: Chef/co-owner Bryan Caswell knows fish: he’s an avid fisherman and supporter of sustainable fish. Together with wine guy and partner Bill Floyd, the two created Reef. Sleek and elegant with an open kitchen and a towering glass wine wall, this Midtown restaurant has a daily changing menu, depending on the catch of the day. Do try the 3rd Bar Plateau, a platter of things raw and salty. Start with shrimp shooters and move on to roasted golden tile plated with Southern collard greens, perhaps paired with a bottle of Duchman Vermentino, a Texas wine that rivals the Italian varietals. Finish with a dish of seasonal berries in a balsamic reduction topped with crème fraîche. Often on the lunch menu is the grilled salmon BLT with avocado slices and pesto aïoli, complemented by a side of sriracha fries.