Another gem from restaurateur Michael Mina, Seablue offers classic Mediterranean cuisine in the form of modern seafood dishes. Although it is not hard to buy fresh fish and cook it, Seablue does much more than that. They have developed a special technique for cooking fish that involved first cooking them on the grill and then transferring to a tagine, a Morrocan clay pot that is specially designed for cooking fish. Not only is this a delicious way to keep fish moist; it’s also much more nutritious than many cooking methods. Even if you have no idea the story behind the way your fish was cooked, you will love the way it tastes! The dining room is just as unique as the cooking method, with the main accent color being the calming blues of the sea, of course.

Don't think, for even a minute, that you will find just your average seafood options here! Appetizers like the lobster corn dogs, onion and oyster soup, and Dungeness-crab stuffed peppers really make this restaurant stand out. Also, many of the appetizer selections are served in trios—even the soups; this way you can try a little of everything. Michael Mina is famous for his trios, with many dishes on the menu served this way. For a nice crisp salad to go along with the seafood, don’t just pick something generic—create your own! Choose from a variety of lettuce and topping options. This can be served individually or created for the table to share. Carnivores will love the Kobe flat iron steak or the bone-in New York strip. Fish selections here aren’t your average either. Try the wild halibut, tai snapper, or arctic char. All fish are flown in daily from across the globe. Even dessert is offered in trios. Try the pear trio for a sweet and refreshing end to a meal from the sea.