James Beard–nominated chef Armando Pomales continues to surprise loyal diners with creative menu items like grilled bacon-wrapped prawns nestled in lobster orzo and sided with roasted jalapeños. Or a special of Mediterranean-style halibut served on a vegetable stew that tastes of smoked paprika with a smidgen of curry. Appetizers remain true to form, like the lemony octopus carpaccio and the ever-popular seafood platter featuring smoked salmon topped with caviar, crab claws, poached shrimp, and thin-sliced ahi tuna. (7/13)