Celebrity chef Todd English opened this cutting-edge seafood eatery in late 2003. The sleek, modern interior resembles an underwater dining hall, with blue walls and carpeting, aluminum fish suspended from the ceiling, and bubblelike lighting fixtures. The menu is creative and pricey, with entrées like roasted sea bass with white bean puree and lemon caper emulsion, or spiced swordfish with faro risotto. If you don't care for fish, alternatives include salted, braised pork loin with charred sweet corn, flame-grilled beef fillet with horseradish fingerling potatoes, and a half chicken cooked in a cast iron skillet. The chocolate caramel cake, with mango sauce and caramel sorbet, is worthy of its $13 price tag.
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