It doesn't take much to realize where the good tables are in a restaurant situated on the water's edge: They're the ones with a view that takes advantage of why the restaurant was built there in the first place. Which is why we were so dismayed with the table initially offered to us at Epic Roasthouse. It was one of three semicircular leather booths tucked under a lowered ceiling between the host stand in the foyer and the open kitchen. The booths resolutely turned their backs to the big main room with the soaring glass walls that made virtually every other seat in the house a good one. The space seemed dark and shut away from the alluring, light,... More >>>