The unexaggerated, unspoiled seafood at this critic fave is among the best we’ve ever had. Executive chef Michael Cimarusti boasts a top tier resume on both coasts, and gained acclaim aplenty by breathing new life into the Water Grill. Here, he and co-owner Donato Poto keep the intentions pure, the preparations elegant and clean, the décor downplayed yet deluxe, and the servers incredibly well prepared to answer any question you can fire their way. Give into the lobster risotto, foie gras ravioli, or creamy clam chowder (or, as they say, ‘chowda’) before the real show begins. Cimarusti’s take on wild Alaskan halibut, Tai snapper, and yellow fin tuna are cool looking and he draws out the natural flavors like a snake charmer. Cap that meal off with a milk chocolate and whiskey panna cotta and you’ve done right by your palate.