Fodor's Expert Review PB Catch

As the name implies, it's all about fins and shells here, including the live ones that entertain diners in their tanks in the modern dining room. The menu includes a raw bar with a good selection of raw (or grilled) oysters and clams and the chef's "seacuterie" platter, a build-your-own sampler of such choices as salmon pastrami, citrus-cured fluke, cured sea bass, or octopus torchon. Local fish—grouper, snapper, and yellowfin tuna—are best bets as entrées. Hipsters talk up the craft cocktails, and the happy-hour discounts include certain foods. That's a good thing, since Palm Beach prices apply.