600 S. Palafox St.
AWARD: Golden Spoon
For 60 years, Greek faves and Gulf seafood have been a natural match. You still get flaming saganaki and signature scampi while Gus Silivos has added contemporary savvy and hip ingredients. He finds specialty cuts of steak or artisanal cuts, Southern tricks of grits tots, vegan choices like jackfruit tacos, and a very unvegan four-way bacon charcuterie. Plus, a boutique hotel.