Description
The executive chef at this contemporary seafood restaurant, Jamie MacDonald, trained at London's Le Cordon Bleu. Set in the heart of downtown, it attracts primarily members of the business class and theater patrons. The mixed seafood appetizer is a great way to start your meal. Menu selections are expensive at USD10 to USD21, but items like the Chilean swordfish with yogurt mint sauce and fruit chutney are well worth the price. Top it off with a homey dessert such as Coconut Cream Pie.