The ex-Beulah’s team continues to set a brisk pace for Port A seafood. Witness fresh-caught snapper baked with a crust of blue crab meat, Parmesan, and bread crumbs over layers of crisp, peppered bacon and asparagus on a bed of capellini. Or pan-seared black drum atop lightly crusted white-cheese grits. Don’t miss the firecracker shrimp, tempura-fried and drizzled with sweet-sour sauces. (5/13)