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The Wharf Bar & Grill Restaurant Review: Picnic tables outside this casual joint face a channel where, twice a day, the busy commute of fishing boats makes for a lively view. Beyond a narrow strip of land stacked with lobster traps stretches the Gulf where these boats spend the workday. For many of them, The Wharf is the first stop back on land, and the restaurant takes first pick for its menu and retail fish market. Tuna, cobia, wahoo, snapper and more can be prepared coconut-fried, grilled with garlic cilantro butter, or blackened in Cajun spices (as well as served classic “basket” style, fried). Start with the best smoked fish dip in the area, or a sampling of the day’s oysters, and you’ll know all is well. The restaurant supports an organic produce market (and wine selection), assuring that each ingredient in every homemade soup, sauce and side is the best available. Furthering the message of promoting sustainability, The Wharf also composts, uses biodiesel fuel, and grows its own herbs. Lift one of the margaritas, made with 100 percent fruit purées from California, like blood orange, guava and kiwi, and toast the results.