At this excellent Franklin restaurant, diners can expect seafood dressed in influences ranging from the sunny Caribbean to the sassy, spicy Southwest. Ray Whitlock, who was chef when the restaurant opened, has returned as partner/chef. The newly expanded, seasonally changing menu offers fresh fish entrées, inventive appetizers and salads, and two meat entrées roasted in the big stone pit that stands center stage in the kitchen (which, thanks to a recent expansion, has added 1,000 square feet of space).
Payment Type: MasterCard, Visa, American Express, cash
Parking: Free, Lot Available