Carefully sourced, meticulously prepared fish and seafood take center stage at this well-pedigreed restaurant. Large picture windows in the dining room look out to expansive views of Central Park South, and silver-dipped shells on pedestals decorate the dining room. No expense is spared in importing the very best of the ocean's bounty, beginning with crudo dishes—think scallops with orange, wild fennel, and arugula—that are becoming the restaurant's signature. You'd be remiss, though, if you skipped the pastas that made Chef Michael White famous. They're served here in lusty iterations like rich fusilli with octopus and bone marrow, and spaghetti with sea urchin. Whole fish like roasted turbot and salt-baked snapper are equally showstopping. Service is flawless.