When Mario Carbone and his team took over the Four Seasons space, they divided it into two separate restaurants–a high-end steakhouse (The Grill) and this modern-feeling seafood spot. The space still has a beautiful interior (including all of the notable historical details, which are landmarked by the city), and in addition to Carbone’s ambitious take on seafood–think Dungeness crab rice, charred octopus with onion blossoms, and Block Island monkfish with an “ocean emulsion”–there’s a deep focus on cocktails, incorporating flavors from whole fruits like bananas, strawberries, and oranges. If you’re feeling flush, the surf and turf is a worthy splurge.

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