Todd English's bluezoo

"In addition to a selection of simple, fish-first dishes such as miso-glazed Chilean sea bass and raw-bar oysters and clams, English adds fusion touches, such as Cantonese lobster."

"The menu is creative and pricey, with entrées like the two-pound Maine "Cantonese lobster," fried and tossed in a sticky soy glaze." Full review

"This place is a temple to seafood." Full review

"Master restaurateur Todd English celebrates the “bluezoo” of the ocean with innovative seafood creations and stylish decor with an underwater feel."

"Entering this restaurant, with its gorgeous chandeliers and flattering lighting, is a bit like stepping into a work of art." Full review