Acclaimed Chef Curtis Stone lends his name and refined culinary sensibilities to this seaside retreat, and though he’s unlikely to be present in the flesh, rest assured that you are in good hands regardless. As the first step into the smoke-perfumed room will give away, the cooking here centers around live fire, with a charcoal oven and wood-fired grill lending their aroma to a small menu that leans to bold simplicity. Local seafood and well-marbled steaks from Oklahoma make up the mains, while sides like crunchy potato pavé with jocoque and buttery Parisian gnocchi with endive and poblano are tasty enough to stand on their own. For dessert, a twist on tarte tatin with pineapple, mezcal-tinged caramel, and toasted vanilla ice cream hits just the right mark.