Because they know there's no such thing as too much fresh fish (just ask the nice fellows at Glades!), the Altamare peeps just opened TIKL: a rustic, taverny joint outfitted with wood reclaimed from an old barn in North Carolina, "old Chicago" brick, giant chalkboards that aren't from any specific location that's cool enough to talk about, and exposed steel beams.

The eclectic menu's built around sharable small plates like short rib soft tacos w/ horseradish sour cream, Thai curried mussels, beef cheeks, pork belly hot pots, and a warm veal rillette topped w/ a duck egg, also something that's good to yell at the person standing in front of the person you really want to hit with that egg. A robata's also on-hand to fire up intriguing combos like octopus/chorizo and pork belly/pickled fennel as well as apps including white Canaveral shrimp, day boat scallops, lobster salad, and cured Tasmanian ocean trout -- those devils!

For booze you're looking at sake and upticked beers (10% Holy Mackerel Panic Attack Belgian), while fairly crazy desserts include red velvet lamington w/ cream cheese gelato & toasted coconut crisps, as opposed to the toasted Crips you may end up rooming with at Glades.