South Edison

You know South Edison is a serious restaurant when you see ingredients like sorrel and Meyer lemons on the menu. The seafood-centric restaurant has expanded its happy-hour fare to include local pickled vegetables and lobster salad sliders, and the executive chef and sous chef, Todd Mitgang and Roy Wohlars, offer innovative dishes such as fried shishito peppers and shrimp with grits. Where else are you going to find lemongrass grilled porgy with corn puree and jalapeno sauce? Reservations are necessary for dinner, but you can walk right in from the beach to the raw bar.