This eye-catching restaurant at the La Concha Resort is shaped like an oversized shell perched on a reflecting pool. The innovative design, courtesy of Jorge Rossello, includes blue carpeting that resembles the water and white banquettes, chairs, and table linens. Eight Murano glass lamps provide ample lighting. Chef Dayn Smith has created a menu of seasonal, contemporary American cuisine, including such dishes as the broiled Caribbean lobster tail with saffron salsa and yucca cake. The restaurant also has a 4,000-bottle wine cellar and 30 wines that are offered by the glass.