The actual restaurant of BLT Fish is on the 3rd floor of the building. The 2nd floor is a private dining space that can be booked for events and the ground floor is a more casual dining experience called The Shack.

Luckily, we got the best seat in the house: the corner booth by the open kitchen. I got a great view of every plate coming out and heard all the cues to coordinate their impeccable timing. Our waiter, Dylan, was fantastic. He gave us a quick overview of the menu structure, made a couple of great recommendations, and answered our questions with real knowledge about the restaurants dishes and preparation methods.

Soon a complimentary plate of smoked tuna salad with little toasts was presented. Both of us enjoyed it but then it was topped by their next complimentary item, Cheddar and Chive Biscuits. The biscuits were hot and delicious with the most amazing texture; accompanying them was soft butter in maple syrup, which Lon enjoyed and I skipped. They even give you a little card with the recipe.

We shared a raw bar sampler platter which was a 2-tiered plate of of tasty shellfish that came with way more than we expected. Large shrimp, 2 types of clams, crab claws, 2 types of snails, mussels, a ceviche, and the most delicious oysters I've ever had. The three sauces were cocktail sauce, a horseradish mayonnaise, and a perfect mignonette sauce. We also added king crab legs to the order which wasn't worth it. The addition of a little king crab leg was $26 and we really liked the standard items more.

Next, we shared the Jerk Seasoned Swordfish with 3 sides. The swordfish had a great flavor but was slightly over-cooked. The Parmesan Gnocci (recommended by Dylan, our waiter) had an incredible texture. The soft fluffiness of it made it seem light. I would go back just to have that side. The grilled asparagus was nothing special but the pommes souffle was definitely unique. Souffle is a poor name for it since it's more of a pillow shaped, hollow potato chip. It doesn't taste any better than a good potato chip but the idea and effort required to make it is what's really impressive.

While we were waiting for dessert, we asked some waiters about some dishes we saw coming out. The Black Sea Bass and the Red Snapper looked amazing and the waiters were proud to discuss preparation methods and even knew the origin of each fish. Lon and I were really impressed with the staff.

We were so full, but decided that we had to try dessert and selected the Red Berry Tart. The tart was nice and light with a nutty crumble and a cheese sorbet on top. We also received a complimentary plate of minis: a macaroon, a pâtes de fruit, and a coconut marshmallow. To top it off, you get a large portion of their signature green apple cotton candy as well as a portion packed for you to take home.

BLT Fish is run very much like BLT Prime, except fish is the main attraction as opposed to steak. They like to have complimentary signature starters, some complimentary desserts, and the menus are structured similarly as well. Their plan works and I would gladly go to either restaurant again.

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