Faux-brick floors, a shimmering water wall, a tank swarming with hundreds of colorful fish, and two open kitchens welcome you into Michael Mina's dynamic, über-hip restaurant specializing in simple but sensational seafood. The emphasis is on wood-grilled dishes with Mediterranean-inspired preparations, and the fish is flown in from all over the world—pink dorade from Senegal, striped bass from Nantucket, barramundi from Australia. You might start off with the lobster
bisque with tarragon oil, or the fried lobster corn dogs served with whole-grain mustard. Moroccan-style tagines are a specialty here, as well—consider the one with Atlantic cod, almonds, couscous, lemon broth, and artichokes. There's an inspired list of desserts, including a chocolate molten cake.