In a short space, we could never do this Westside sustainable-seafood mecca justice. In a word, astonishing! Start with crispy calamari with salsa matcha and almonds then move on to a duck-fat-poached swordfish or a daring whole grilled octopus with aji amarillo and poblano peppers, and finish with a scoop of house-made salted-caramel ice cream.
This is one of the South's most buzzed about hot spots, not a word of it heresy. If you can't get a reservation, plop yourself down at the massive fresh-oyster bar. Alternatively, just practice your putting skills on the three-hole green and smell that miraculous food – arguably a better option than actually eating at lesser establishments.