POINTS OF INTEREST
CatchWith the fishermen practically cruising up to your table with glistening seafood, this restaurant right on the harbor lives up to its name. Even the decor is appetizing, with walls daubed in edible hues like mustard, tomato, and mint, setting off bleached distressed wood. The prime seating is on the two patios, one of which has a retractable roof. The same appetizers are served at lunch and dinner, making a fine tapas-style option. You might savor the coriander-toasted crispy octopus; the tuna-wahoo carpaccio duo, both exquisite; tenderized thin slices of panko-fried conch; or the house answer to surf and turf: pork belly porchetta and seared scallop with apple and celery all’amatriciana.The standout among the stunners: oxtail ravioli, with sprouts adding just the right crunchiness while local pepper jelly contributes just enough heat. Like parent restaurant Agua there's a fabulous cocktail list, emphasizing modern twists on the classics, while Peter Bedocs, a member of the Court of Master Sommeliers oversees the excellent wine list.