Let New Orleans have its gumbo, Kansas City its barbecue, and Los Angeles and New York City their trend-setting concepts. Here in South Florida, we have our own invention: Floribbean, a fusion of island-inspired fare mixed with locally grown tropical fruits and fresh-caught fish. At Papa's Raw Bar in Lighthouse Point, it's what's on the clipboard menu. It was originally intended to be nothing more than a wine and raw bar, but Papa's — run by the same owners as longtime restaurant and fish market Seafood World next door — has transformed into a sort of seafood gastropub. Through nothing more than word of mouth, it has rapidly became a popular hangout for the Lighthouse locals who come for the fresh fish, craft beer, sushi, and creative small plates. But it's the "Most Interesting Tacos" that will catch your eye. Choose from the fresh catch of the day, shrimp, conch, or lobster, and get any of them blackened, grilled, or panko-crusted. What you decide determines the toppings, either a fresh pico de gallo or ripened peach salsa slathered over a bed of raw savoy cabbage and topped off with the chef's chipotle mayo. The fish tacos are the most interesting, of course — moist beer-battered slabs of white flesh tucked into corn tortillas delivered fresh from the Mexican market down the street.