In tasteful coastal tones of white, white, and white, the second incarnation of Zionsville’s neighborhood surf-and-turf concept channels the laid-back vibe of an old-school beach resort, complete with painted tin ceilings and booths piled with throw pillows. You want to settle in with a fruity cocktail, like the grapefruit-garnished Hemingway daiquiri that’s built for lazy day drinking. Toss back a few of the fresh oysters listed on a separate menu of decorated bivalves—blue points with margarita granita and lime zest, perhaps, or kumamotos with tobiko. Then dive into the menu’s skillful, sometimes whimsical homage to special-occasion seafood, ranging from a starter of conch fritters to a blackened Florida grouper sandwich with hot-pepper jelly to seafood risotto loaded with scallops and crab. Everything about this lively Main Street draw, including a fleet of servers who seem as happy to be there as you are, skews delightful.
NEW THIS YEAR
Noah Grant’s jalapeño-based Nautical Heat hot sauce for oysters and seafood has become such an essential condiment that the restaurant has started selling it by the bottle.
“Table 20 is my favorite. Great viewing of the dining and bar area, but it’s tucked behind a half-wall with a cushioned banquette.” — Shari Jenkins, owner
91 S. Main St., Zionsville, 317-732-2233