"This Ankeny restaurant isn’t exclusively a seafood destination, but the spotlight is squarely placed on its fresh shellfish and fish filets. Meals often start with a round of oysters — raw with granita or broiled with miso butter — followed by dishes like hamachi crudo with beets and aguachile or seared albacore accompanied by uni creme fraiche. The wine list is well-stocked with brine-friendly glass pours, as well." - Dianne de Guzman
