MAREK'S COLLIER HOUSE RESTAURANT – Restaurant

The house went up in 1882 for Capt. Bill Collier, and Chef Peter Marek's dining room now occupies it without shouting about the fact. The cooking runs Southern and coastal at once: black grouper and mahi-mahi blackened or turned in citrus butter, diver scallops with chorizo, Mediterranean octopus, a creamy Maine lobster risotto for anyone in a Continental mood. Escargot still holds its place on the list. Service is the thing guests praise first. Summer hours are short, so book.

Cuisine: Restaurant