: Escape to the open-air environment of a lush tropical rainforest surrounded by waterfalls and a lagoon in the resort's atrium. The ambience complements Kokomo's island-style appetizers, such as giant shrimp with snap-crackle-pop crust and grilled pineapple relish; and yellowfin tuna tartare with Asian pear, avocado, ginger aïoli and sweet soy. We like the oven-roasted sea bass with baby scallops, wasabi mashed potatoes and cilantro-ginger soy; and Loch Duart Scottish sustainable salmon with Boursin cheese, mashed potatoes and roasted tomato butter. Twenty-eight-day dry-aged bone-in rib-eye is a favorite, as is Maine lobster. Apple bourbon pie and the crème brûlée trio --- vanilla, chocolate and raspberry --- are worth the splurge.

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THIS RESTAURANT IS CLOSED Kokomo's

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