Aqua

This restaurant’s recent name change, from Caviar Bar to Aqua, is a reflection of the increasingly diverse seafood menu Chef Shan Hergatt (SHO Shaun Hergatt, Juni, and the Michelin-starred Vestry) has developed over its short history.

As the new moniker suggests, the menu focuses on the oceans’ many bounties. Bluefin toro, Tasmanian ocean trout, and King Crab are all showcased in the raw bar, while sea bass, dover sole and Alaskan black cod are used thoughtfully as composed entrees.

If you came for the caviar, have no fear. Four varieties of the chef's own brand of Caspy Caviar are offered, including Golden Ossetra for big spenders. Get it with traditional accouterments (creme fraiche, chives and house-made blinis), or as a topping for five of the seven appetizers. And every dish goes well with a specialty cocktail or a bottle from Caviar Bar's wine room.

The original space faced some criticism for the way its open dining room spilled out onto a quiet corridor of Resorts World’s The District shopping and dining plaza. So they've now added a higher half-wall to make the space a bit more private, which maintaining its casual feel (which feels like a nod to the quality of its menu and ingredients).