SOUTH SHORE GRILLE,

Overlooking a marina, this intimate little restaurant has been a special place for informal dining for nearly six years. Chef Nancy Carr, who is also one of the owners, has been at the culinary helm from the beginning. The menu is French at heart, with some pastas (like veal medallions on linguine) and the stray contribution from other cuisines (pork tenderloins with a spicy peanut satay sauce). One of our favorite dishes is the free-range chicken ($17.95), served on a bed of sauteed mushrooms in a broth of lemon and rosemary. And be sure to try the hot herbed rolls Ñ they are to die for.