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"They strain tomatoes until the juices are as clear as crystal, then pour the juice over a caperberry and diced jicama. Basil oil is floated on top. It was the best tomato I've ever drank." – cannedmilkandfruitypebbles on the tomato-water martini at Clio
"When they pull the lobsters out of the tank (which is filled with seawater pumped in from just next to their own dock), those suckers are bounce-off-the-wall energetic, and they do a good job of not overcooking them." – Mike5966 on Roy Moore Lobster Co. in Rockport
"We split duck buns and lobster rangoons to start—each was flavorful and balanced, if a little too sweet (especially the drizzle over the rangoons). Yes, we ate rangoons. It seems like the type of place to get them." – gini on the appetizers at Red Lantern
