Cuisine:

• Sea food
• Others

Blue Fin Description:
Don't be misled by the big Times Square production of this seafood extravaganza; Stephen Hanson broke away from his popular but mediocre-for-the-masses fish formula (Atlantic Grill, Blue Water Grill, Ocean Grill) when he opened this shiny and sleek bi-level water world. Avoid the street-level bar and ascend to the upstairs dining room, where a jazz combo grooves and the giant faux-tortoiseshell walls soothe (but the room is loud---you've been warned). Rarely does a do-it-all spot succeed at everything, but Blue Fin does. Sushi, raw bar offerings, well prepared, contemporary fish dishes---it's all good. Sushi chef Hiroshi Takaishi prepares topnotch, traditional sushi and sashimi as well as sweet, colorful rolls. He knows how to choose and handle his fish. In the kitchen, Eric Woods turns out well-composed plates. For an appetizer, try the yellowtail ceviche, with jalapeño, avocado, cilantro, mango and plantain chips, and then move on to one of the entrées like the sautéed East Coast halibut with lemon herb gnocchi, chanterelle mushrooms, and jumbo lump crab. The saké list is thorough and the wine list gargantuan. There's no question: Blue Fin is reeling them in hook, line and sinker.


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