THIS RESTAURANT IS CLOSED Opah Grille

THIS RESTAURANT IS CLOSED Opah Grille Restaurant Review:

One could order simply at Opah---seafood grilled, broiled or fried---and be very happy, but oh, what one misses when the chefs’ creations are ignored. Truffle flake-crusted tilapia or wasabi-crusted big eye tuna are just two of the appealing dishes. Chefs Mariano Granados and Paul T. Fontana share the kitchen with much attention to detail and presentation. Each dish is carefully thought out, as in lacquered Chilean sea bass with its side dishes of roasted ginger over coconut jasmine rice and bitter broccolini dressed in a wasabi vinaigrette. Always on the specials menu is a whole fish. One night’s offering might be a fierce-looking red snapper, all spiky and crisp in a cornmeal crust, head and tail intact and dramatically plated on its belly, seemingly swimming in a puddle of sweet and tangy chili and blood orange sauce. Although seafood shines at Opah, so do dishes from the land. Steak and poultry are not merely concessions to the seafood-averse, but real temptations to the most dedicated fish and shellfish fan. Center-cut pork tenderloin is served with sweet caramelized mushrooms and onions dressed with a Merlot sauce spiked with vinaigrette. Service is casual and efficient. The wine list is nicely chosen to support the seafood-centric menu.