This is the latest restaurant to take over the second-floor perch near the Harbor Marina, and given its connection to Eric Miller of Food & Company, it promises to be long-lasting. The decor is nautical and sea-to-table is the theme. Juleps on an outdoor deck are like being aboard ship. Oysters are $1 at happy hour, while charred baby octopus and braised meatballs filled with cheese are among the small plates. Black bass and fluke were popular spring entrees, while the Star's reviewer called the spit-roasted duck one of the best ever. Salads and vegetables, with ingredients like squash, kale, feta, and fava, are up to the minute, and the lemon and thyme potato fries get raves.