This whole Gulf crisis is terrible: wildlife is dying, beach economies are getting crushed, but on the bright side, we learned that nothing, absolutely nothing, can stop a good yacht race. Also on the bright side, really clean fish from Alaska, brought to you by Fin.
Originally conceived by Miami grub giant Jonathan Eismann to serve Florida Peninsula fish, then thrown a curveball by the Gulf fiasco, Fin's plating what Eismann calls "Safe-Water Seafood" (sourced from vendors he's chummy with via Pacific Time and currently focusing on stuff from Oregon to Alaska), served in a dining room that feels like an airy New England beach house thanks to white wainscoting, maritime photos/artifacts, weathered plank floors, and chicks from Hyannis lamenting J.D. Drew. First course options include iced Olympia oysters on the half shell w/ mignonette, Tabasco, and lemons; soft shell crab tempura w/ fermented black bean vinaigrette and Chinese broccoli; and warm curried oysters w/ cucumber, lemon, and salmon roe from a place in British Columbia called Fanny Bay, in which the fishermen have precious few worries, as the government will always come to bail out their boats. The fluctuating entree list currently gets down to business with line-caught black Oregon cod pan-roasted w/ miso, sweet sake & mustard oil; sockeye salmon from Sitka, Alaska oak-smoked with whole grain mustard; and halibut fillets browned in organic olive oil & butter, with the fish coming from Juno -- so, you know Jennifer Garner's going to eat your dinner.
As for that thirst of yours, they've got tap beers like Narragansett Lager, Shiner Bock, Dogfish Head 60 Min IPA, plus bottles like Stone Arrogant Bastard and Rogue Dead Guy -- which that BP CEO might end up, if he continues being like the Stone Beer.