SCENE:
Owners Pat Kuletlo and Mark Franz designed this restaurant as an underwater fantasy for seafood lovers. Sit at the jellyfish bar, with its sand-dollar chairs and octopus bar stools, or opt for dinner in the poolroom under a sea-urchin chandelier and mosaic ceiling.
EATS:
The menu is, of course, mainly fish and shellfish. Staples include oysters on the half shell and the grand tasting of iced shellfish, which features Maine lobster, shrimp, clams, crab and crayfish. Entrees pair luxurious ingredients with sustainable seafood, such as Alaskan black cod with local asparagus, fingerling potatoes and morel vinaigrette. Longtime pastry chef Emily Luchetti delights with her ethereal ricotta fritters with blood orange compote.
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