This restaurant from Chef David Bies is located in the Krog Street Market. There's a slight tropical vibe, evidenced by the multicolored lights and vintage, mismatched stools at the bar. It's a contemporary menu split between house classics and seasonal dishes, and most are designed for sharing. Creative but uncomplicated with global touches throughout, the cooking draws a loyal following. Steak tartare is a classic, and a good beginning before moving on to mussels steamed in a flavorful sake broth. Go smaller with a plate of wok vegetables or go big with a bone-in pork chop with a pan gravy and roasted vegetables. If the tiki vibe wasn't a tip-off, there are enough rum-based cocktails here to keep any sailor happy.