Average Main Course Price is $35
Classy, 1930s style decor ushers you back to the Band Era at this popular seafood restaurant, flanked with red leather booths, curving architectural details, and globe lamps. It's an ideal venue to feast on the nine different types of oysters and sip Champagne. The menu is too tempting to leave it at that, though, packed with all manner of global treats: Panamanian golden corvina, Mexican black grouper, Caribbean triggerfish, whole Nicaraguan lane snapper. You can enhance any of the simply grilled or broiled items by making them "dirty" or "black & bleu," as well as topping them with shrimp or crab Oscar. But the real treats lie in the daily specials, which often reflect executive chef Kareem Anguin's Caribbean heritage, and incorporate local and seasonal products.