The Tides has really revived with the arrival of chef Gonzalo Rivera and his clean, uncomplicated Mediterranean fare. There is no getting around it: La Marea is expensive. But it's worth the money. Seafood is the main catch, a smart selection including loup de mer, dorade, Florida yellowtail snapper, and wild salmon served grilled, roasted, or steamed, accompanied only by olive oil and sea salts (which is all they need). Pastas are priced more affordably than other entrées, and are plated in full or half orders -- the latter generously portioned.