The best tables here are on the glassed-in patio right next to the beach. (No need for a waiting lounge here; go stick your toes in the waves until the restaurant’s pager goes off in your pocket.) The setting puts diners in the mood for lobster tacos, mesquite-grilled local white sea bass, and oyster shooters made with horseradish and an optional dash of vodka. Steaks, pulled-pork sliders, and roasted poblano and mushroom tacos are available for those who don’t quite hear the siren call of the sea.