Chef Bryan Caswell's now-famous Midtown restaurant changed the seafood landscape for the better when it opened in 2007, transforming the public's perception of "trash fish" such as amberjack and drum by creating elegant, modern dishes from this so-called bycatch—and earning plenty of national plaudits along the way. Signature menu items like the crispy-skin snapper with sweet-and-sour chard or the red fish on the half shell with fried mac ‘n’ cheese are still favorites, but don't miss newer creations such as Filipino-style kinilaw with Gulf blue crab.