This happy spot is set inside a whitewashed beach shack on a sand dune above the Blue Hills Beach. Steps away is the open-air RumBar, separated by more sand and white picnic tables. Down below, in the shallow aquamarine waters, small conch pens hold live conch, refreshed daily by fishermen. On the beach the conch is drawn out of its shell, beaten, and then served any number of ways, whether as superb conch fritters, conch curry, or conch chowder. Conch this fresh and well-prepared is a revelation. Don't care for conch? Try the curry chicken, the lobster (in season), shrimp, or local grouper. Take off your shoes, press your face to the sun, sip the suds off a Turk's Head lager...