"The Mills 50 fixture embodies the sort of casual urbanity and close-quartered seating that fosters lingering and getting social. Folks get cozy over chef/owners Joe and Alda Rees’ pretense-free dishes highlighting local ingredients. Think dishes like snapper cakes, saffron-crusted grouper, and poached Gulf shrimp with tomato chow chow. The buttermilk chicken and steak frites are classic standbys begging to be paired with a bottle from their focused, boutique selection." - Faiyaz Kara