This 5-year-old seafood-centric retreat in a landmark hotel is debuting a fresh look and overhauled lunch menu.
"I think we were too casual. We're adding more warmth with a more elegant, upscale look,” executive chef Toby Joseph says. “You got to go with the change on the boulevard."
Modern furnishings and dark accent walls have revitalized the front patio by the boulevard’s bustle. Inside, black and white upholstered leather chairs and deep-blue accents, such as classy velvet booths, have replaced the light color palette and stained wood that contrasted chocolate-brown furniture. Amid the more formal sea-themed design, a large glass wall has enhanced the view of the patio.
Joseph hopes the updated menu will attract more lunch business. “I included more playful ingredients and innovative dishes that are trending, like poke bowls [$16], vegan-vegetarian options like falafel [$8] and savory conch beignets [$10],” he says. “The shishito fries [$8] is something you wouldn’t normally find on our menu, and it’s a fun, shareable dish.”
Other additions include grilled oysters ($12), spiced lamb sandwich ($13), jumbo lump crab BLT ($15), shrimp tempura Caesar salad ($18), duck carbonara ($19) and seared scallops with cauliflower puree ($25).