Why you gotta half it!

It has been said, “creativity varies inversely with the number of cooks involved in the broth.”  It’s a good thing expert chef, Julius Brown, who bring his talents from Starwood Hotels & Resorts, dominates his kitchen, ensuring each beach-inspired dish comes out of the kitchen flaunting perfection.  There are ample choices to please any palate on the à la carte menu, as well as an affordable prix fixe Chef's Menu.  The Ahi Tunatini, a trio of tuna tartare creatively served in a martini glass pleases the eye as well as the appetite, yet the Rosemary Glazed Rack of Lamb stole the show.  Stick around for Lobster Wednesdays or Stone Crab Fridays, when resident DJs spin the latest in 80s, 90s and Top 40 hits.