Bin 112

Brother-sister team Jason and Allison Clark have a winner on their hands. Their contemporary restaurant is incredibly well-conceived: a variety of seating arrangements, a creative menu with diverse flavor cues, and an incredible wine list.

Just about every dish is available in both appetizer and main course portions—sampling and sharing is the way to go here, and unique, multi-layered tastes and textures are the norm. Standouts: the Bin Stack (grilled filet mignon medallion, a crab-avocado cake, a fried green tomato slice, and a potato flata, accented with greens and a truly astounding lobster sauce), and Candy of the Sea (pan seared scallops in an intriguing marinade of roasted garlic and coconut). Closed Sunday and Monday.