Cuisine:

• Sea food
• Sushi bar

The Sandbar Fish House & Market Description:
East meets West, in coastal oyster selection, at Sandbar, relocated from downtown to much larger digs in the Pearl Brewery Complex. The improved kitchen can now offer hot plates such as skate on coconut curry and lime broth, and diners will have the choice of lunch or dinner. The raw seafoods that made Sandbar's reputation are still on offer, of course; think lapidary sashimi, ceviches accented with the likes of passion fruit, and caviars, both imported and domestic. The Le Rêve lobster bisque can now be made in-house, along with the Le Rêve onion tart, an iconic appetizer from Andrew Weissman's late, lamented French restaurant. But proximity to Weissman's Il Sogno means that wine storage for both is much improved; look to Sandbar's list for a much-expanded selection of both whites and reds, now not as francophilic as it previously was. Conclude with the Key lime pie that is Sandbar's enduring contribution to the dessert hall of fame.