Red Drum

It’s a wood-grilled steak and a 2012 Domaine de la Mordoree Chateauneuf du Pape by candlelight in the Wine Room. It’s Crab Meat Tostaditas and cocktails in deep sofas by an adobe fireplace under the stars. It’s the islanders’ hangout where the food honors Southern heritage and Chef/Owner Ben Berryhill’s Texan cuisine. It’s named for a prized local fish and everybody knows when dinner is over, enjoy the local characters and bartenders in the bar that Imbibe magazine ordains one of the “Best Places in America to Have a Beer.”