Cuisine:

• Sea food
• British

Todd English's bluezoo Description:
An ethereal dining room sets the stage for chef Todd English's Orlando outpost, with playful, iridescent bubbles suspended from the lights, and a school of aluminum fish swimming behind the bar. English has a built-in audience of conventioneers who keep the place packed most nights, dining on expensive plates of roasted fish, beef tenderloin, whole Maine lobster Cantonese and decadent sides like lobster-broccoli-stuffed cheddar potatoes and tempura haricots verts. Our favorite is the pricey raw bar, with more than a half-dozen varieties of oysters, shrimp, clams and Florida stone crab claws (in season). The open kitchen shows off with a dancing fish rotisserie to roast red snapper, swordfish or whatever is freshest. Since the expense account menu means pricey entrées, one way to go would be the simple New England clam chowder appetizer, a substantial bowl of fat clams, salt-cured bacon and house-made oyster crackers in a light, milky broth. Pair it with any of the salads for a tasty meal. A solid wine list has good choices in every price range.


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