Hugo's Frog Bar & Fish House

The Chilean sea bass, miso-glazed and broiled until the edges caramelized, flaked into buttery layers that dissolved on the tongue — it was worth the price tag without a moment's hesitation. The raw bar scene at the front is its own ecosystem: briny oysters shucked to order, stone crab claws cracked and chilled, and a bartender who pours a Chablis that pairs perfectly with all of it. Weekend brunch adds the crab cake Benedict, which piles jumbo lump crab on English muffins with a rich hollandaise that turns breakfast into an event. This is a place that earns its swagger.