Fodor's Expert Review Ian's Tropical Grill

Tucked inside a small plaza, the restaurant has a small, cozy dining room and covered alfresco patio. The menu changes often, depending on what's fresh in the markets and from local farms, which are named. Start with cocktails—the mixologist here wins critics' approval. The chef finds ways to rescue food that might otherwise be discarded. An appetizer of fish ribs (the remains of a fish carcass) roasted with spices and served with a dipping sauce is one example, and a good icebreaker with a group. Scallops and yellowfin tuna dishes are most popular, but Florida-inspired fare like mango-shrimp ceviche and cobia crudo as well as a good conch salad with citrus offer visitors a taste of the tropics.