At most restaurants, the calamari is an afterthought. But at Zimm's Little Deck, it's given just as much attention as its fancy po-boys and signature cocktails. Here, fresh — never frozen — squid is battered as lightly as possible and served in a no-nonsense white paper boat that lets the squid shine. The sauces served on the side push this dish into award-winning territory, however: a kicky green Tabasco mash with diced bits of green chile in one ramekin and a creamy lemon aioli in the other. You'll never want to see cocktail sauce again.