Outfitted with sculpted jellyfish lamps, kelp-covered columns, and sea-urchin chandeliers, this swanky Pat Kuleto-designed restaurant is loaded with style and customers. Chef Mark Franz cooks up impeccable seafood that draws serious diners from coast to coast. The menu changes regularly, but fried squid with squid-ink risotto, artichoke soup with brioche croutons, and local petrale sole with linguine and sugar snap peas circulate in and out of the offerings. Nationally known pastry chef Emily Luchetti Meyer delivers such wonderful finales as lemon napoleon with blood-orange syrup, raspberry pavlova, and mocha-white-chocolate mousse with crème anglaise and hazelnut brittle.