Sunfish Grill

Frommer's Review

Unlike its fellow contemporary seafood restaurants, the Sunfish Grill chooses to focus on fish, not fusion. Chef Anthony Sindaco is content to leave the spotlight on his fantastic fish dishes, which are possibly the freshest in town, thanks to the fact that he buys his fish at local markets and often from well-known fishermen who appear at his back door with their catches of the day. The shrimp bisque cappuccino is a deliciously rich soup served in a demitasse cup -- because it's that rich. Conch fritters are purely spectacular and not full of filler. Chilean sea bass, expertly cooked with roasted fennel, saffron potatoes, and a caramelized-onion broth, is wonderful. The best dish, in my opinion, is the seared tuna resting on a bed of mushroom and oxtail ragout with garlic mashed potatoes. In fact, almost everything at the Sunfish Grill is better than at most seafood restaurants.

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