Don't let the 1930s-era ocean-liner interior fool you: as theme restaurants go, this place is a good one, packing everything from—depending on the season—Canadian walleye, Costa Rican swordfish, or Ecuadorian mahimahi. The straightforward preparation here—grilled or broiled, brushed with lemon butter—is welcome. The chefs change the menu every day based on what's fresh. Lobster bisque is a standouts, as is the chilled shellfish platter and the day's fish specialties.
Make sure to save room for the baked Alaska, which is flamed at the table.