In another location, "Fatman" became a legend on Grand Bahama Island. Although he's no longer with us, the Fatman must have left his recipes and cooking skills to another generation of cooks. Today the place, which used to cater mainly to locals, has gone touristy, but much of the same traditional fare is still served with the same unflagging allegiance to Bahamian ways. The restaurant overlooks the marina at Port Lucaya from an eagle's-nest position on the second floor. You can enjoy drinks or meals inside, but we like to head out to an outdoor covered deck to watch the action below. There are usually at least eight kinds of game fish, including both wahoo and Cajun blackened kingfish, plus curried chicken, mutton, or beef. Bahamian-style shark soup, made from the flesh of hammerheads ("little tender ones," according to the chef), is sometimes featured on the menu. Most dishes, except for expensive shellfish, fall at the lower end of the price scale.