True to its excellent reputation when 18 Bay was in Bayville, Elizabeth Ronzetti and Adam Kopels, the chefs and owners, are making good on their intention to use the best fresh ingredients. Many restaurants tout local produce and fish, but 18 Bay's Web site lists the names of the purveyors. That the menu changes in keeping with what is available locally was borne out by blowfish with tomato marmalade on the menu for May 11. A lamb sparerib with cucumber sounded appealing. A vegetarian tasting menu is available.