While it's part of a large chain, this downtown eatery offers a nice sampling of seafood, some of it local. The pecan-Parmesan-crusted rainbow trout and the grouper in a sweet-sour-spicy salsa are two of the better offerings, as is the salmon topped with chorizo. If you don't care for fish, try the fontina chop—a pork chop with fontina cheese, prosciutto, and a mushroom marsala. By the way, you won't find the namesake fish on the menu; it's a popular game fish, but as the name suggests a bit too bony to eat.
Dec 21, 2006
Tried the pork tenderloin portabello piccata, and it was awful! Never before had such a dried out, overcooked piece of meat in a "classy" restaurant! Sent mine back, and they did remove it from my bill. Another member of the group that had the pork wasn't as fortunate. Had to pay for his (also couldn't eat it).