BLT Fish   

The SceneChef Laurent Tourondel's second eponymous eatery takes on seafood (the first was BLT Steak). The downstairs feels beach-shack casual with wooden booths and a raucous crowd. Upstairs could not be more different, with many diners flexing the corporate card. The bustling, open kitchen anchors one end of the dining room, but the retractable sky light roof is the room's dazzling centerpiece. Service on both levels is perky, and the soundtrack runs from Madonna to jazz.The FoodThe upstairs menu is largely a la carte, however, bits of the seafood shack mentality creep in--notably the complimentary cheesy biscuits. The grilled octopus salad, smokey tendrils drizzled with sweet oil, makes a nice opening though the meaty Dungeness crab salad is overwhelmed by mayonnaise. Revel in the velvety, buttery Chilean turbot; cheaper, but just as pleasing, is the artfully plated citrus sea bass, filleted at the table.