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The 278-seat restaurant, with its massive mahogany bar, features stained-glass ceilings, Tiffany-style chandeliers and mosaic tile floors. The extensive menu offers imaginatively prepared fresh fish varieties from Alaska, Arkansas, Canada, Hawaii, California, Oregon, Washington, Idaho, Maine, New York, Louisiana, Florida, Fiji and Costa Rica, several of which change daily. For starters, we like the shrimp corn dogs with red pepper aïoli, and crab and shrimp tots with accompanying jalapeño tartar and cocktail sauces. We also recommend the Alaskan halibut piccata with tomatoes, capers and artichokes, and the pan-bronzed ten-ounce rib-eye steak with Kentucky bourbon-mushroom sauce. At lunch, diners will find ten entrées under $10. McCormick’s signature dessert, walnut candied upside-down apple pie à la mode with caramel sauce, is indeed worth the splurge.
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