Chef Henrique Sá Pessoa runs restaurants across the globe, and now he turns his attention to Coconut Grove. Drawing inspiration from the Iberian coast, the seafood-focused menu spotlights largely Portuguese preparations. Begin with a basket of traditional breads kept warm on hot stones and served with smoked butter. Anything with rice, naturally, is a smart way to go, like the bomba rice with grilled carabineros. Salted cod flecked with crispy shoestring potatoes and capped with black olives and chives is another highlight. Dessert is a particular strength, and a recent favorite featured sweet rice custard, rice foam, and calamansi sorbet. The dining room, meanwhile, is all comfort and class with cream tones, cozy banquettes, and wood accents.