In this episode we are in the U.S. Virgin Islands to see how a floating restaurant pulls off the logistics of staying a float and serving hungry customers with no connection to land. The owners of "Lime Out" talk to us about the logistical challenges of creating a restaurant with no connection to running water or electricity, and on top of that it has to float on the ocean. They are constantly fighting salt water from the ocean, the storms that roll in, pirates, and the regulatory nightmare of running a boat and a restaurant together. We also sit down with the chef that makes all the cooking happen. All of these logistical issues could be solved but if the food isn't good, it won't be a success. Chef Amaro walks us through what it takes to roll out 1000s of tacos on the ocean, and how he has the best view of any chef in the world.