Fodor's Expert Review Beach House

This refined eatery glamorously channels South Beach and Santa Monica, with a sleek black bar, an earthy color scheme, and sparkly ecru curtains dividing dining spaces. Executive chef Sandy Tuason (who apprenticed with the Roux brothers, Daniel Boulud, and David Burke) masterfully adapts Mediterranean and Asian influences to local traditions and ingredients to create a "coastal cuisine" menu that offers mostly small plates and large plates to be shared family style. Seafood is the star, unsurprisingly (Tuason's marine version of a charcuterie plate makes a marvelous meal). But the mouthwatering sous vide beef tenderloin is a winner, too. Pairings are suggested for each dish, and the wine list features several fine CI$40 options and some surprising high-end bargains. Wine Master dinners pair several courses with wines (from Marchese di Barolo to Gosset Champagne), often introduced by guest winemakers or owners from as far afield as Tuscany, Australia, Napa, and Chile.