BLT Fish   

This lively, multi-level, multi-palate Flatiron townhouse opened after the publication of celebrity chef Laurent Tourondel's (BLT Steak) famous book "Go Fish", which expounds on the simplicity of cooking fish at home. The place, especially the lower level, has a casual New England clam bake feel to it, with wooden tables, nautical maps and fishermen photos on the walls. There's no happy explanation for the stock of magazines -- Cargo, Esquire, Details -- in the restrooms, but it's a relief to see the spines don't seem to have been cracked. Wading at the bar are chic cocktail and Nantucket beer drinkers waiting to hook-line-and-sink her or him. Look for lighthearted fare on the downstairs menu like lobster rolls, clam chowder, swordfish, fried oysters and a raw bar with everything from Jonah crab claw to periwinkles. Upstairs is more upscale, where the menu trawls skate and Chilean sea bass into your net experience.