Local produce, meats, and seafood provide eatery with fresh ingredients to make savory seasonal dishes

Fresh seafood, burgers, bison, and il pollo loco prepared by new chef Craig Smith, formerly of Jamie Oliver's Italian in Glasgow, Scotland

Palatial dining room hosts Ethiopian dishes of doro wat, lamb stew, beef nibs, and fresh-baked injera

House-smoked meats served with multigrain biscuits and fresh squeezed juices amid plush red swivel stools and formica countertops

Fresh clams and mussels weave through appetizers and pastas and mingle with bacon burgers and steaks in the dining space or outdoor patio

Chefs roll vegetarian and fish-filled kosher sushi before sending artful plates to tables in modern dining room

James Beard Award–nominated Kris Wessel serves fresh-caught fish with Cajun spices along the banks of a river where guests can spot manatees

Homemade meatloaf sandwich, hummus & tuna salad for lunch; black bean burger with jalapeño salsa & barbecue chicken sandwich at dinner

All-natural, homemade sauces ladled atop lobster ravioli and Siclian-style pizzas

Three-story eatery boasts menu with housemade merguez, saffron-infused sauces, and hookahs with fruit-flavored shisha