Blue Moon Fish Co   

This isn't your average waterfront fish joint. Stellar chefs Baron Skorish, graduate of the California Culinary Academy, and Bryce Statham, graduate of the Culinary Institute of America, have transformed all types of seafood into edible works of art that rival the scenery. Before you start to lose yourself on the waterfront, consider the mouth watering merits of dishes such as grilled diver sea scallops and roasted sweet plantains with chipotle tomatillo ratatouille and cilantro olive oil. Perhaps you'd prefer New Orleans firecracker oysters with apple vinaigrette and Cajun remoulade. For those who can't get enough of the stuff, Blue Moon also offers a sushi sampler. Try the peppercorn crusted big eye tuna with sticky rice, sauteed baby bok choy, and a pungent Dijon soy wasabi glaze and the lump crab and corn roasted grouper with asparagus risotto and red wine butter. This kind of gourmet cooking doesn't come cheap with entrees from $29-$36, which is why, for many, this is a once in a Blue Moon experience. But whether you go regularly or for a special occasion, it's likely that your dining experience here will be a memorable one. --Lesley Abravanel