From the pops of plaid and the jade-green painted wood panels to the rugs inspired by the tartan worn by the chef's grandfather in the Scottish Royal Regiment during World War I, there is no mistaking the inspiration behind Chef Kevin Gillespie's restaurant. It's a tribute to his heritage in more than just looks, though. The Scottish-leaning, contemporary menu (available as a prix fixe or a multicourse tasting) is at once clever and approachable with dishes such as Florida rock shrimp Ebi fry or peach-lacquered duck breast. For dessert, Grandma Coylene's banoffee pie is a satisfying selection.