Todd English's bluezoo
Walking into this chic, glass-and-metal dining room, with its aquarium-blue lighting, wave-patterned wall art, and chandeliers resembling clouds of overhead bubbles, makes it immediately clear: this place is a temple to seafood. The Disney outpost of chef Todd English’s restaurant empire, bluezoo has a menu almost completely dedicated to the shelled and finned: a raw bar serves up daily-harvested oysters and littleneck clams; the front-room café serves generously portioned appetizers like hamachi crudo and seared jumbo sea scallops; and the main dining room offers entrées like miso-glazed Chilean sea bass and herb-rubbed Dancing Fish (the fish of the day spit-roasted over an open fire). If you want to go for broke (or, more specifically, for $60), order the decadent two-pound Cantonese lobster served in a sticky, tangy soy sauce.
Tip: For a grown-up dessert, try a signature Zooberry cocktail: blueberry-infused Ketel One vodka with a splash of fresh lemon juice and rock-candy syrup.
As Featured In...
From Food & Wine, Jun 2004
“The latest restaurant from chef Todd English of Olives and Figs fame, serving spit-roasted whole fish...” MORE>>
Last updated June 2004 lastArticle = 6/2004 and lastAward =
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