This newish bar and restaurant is known for its eclectic menu, with an Asian interpretation of local ingredients served tapas style. Their spin on local ingredients translates to the bar menu, giving The Nautilus a cult following among industry professionals and "summer people." Mixologist and bar manager Clint Terry stocks the shelves with Ambrosia spices and herbs, creating cocktails with unexpected seasonal twists. You'll find roasted grapefruit with chiles, flaming rosemary, and tequila in Teq-uil-a Mockingbird. Less adventurous drinkers can opt for a Blueberry & Soda, which balances Cisco Brewer's 888 blueberry vodka with spicy ginger and lemon. If you're skipping the cocktails altogether, do as the bartenders do and ask for a glass of Fernet Branca.