This sophisticated space is designed in black and white with a touch of blue. The huge aquarium above the bar is just a hint that the seafood at this restaurant is superb. Yes, it’s fresh, and yellowfin tuna for tartare and tuna mignon is flown in twice weekly from Hawaii. Executive Chef Christopher Noble is from New Orleans, so don’t be surprised by the authenticity of the Shrimp Creole, Noble Gumbo or Sazerac cocktail. Vegetarian “noodles” are a nice spin on a vegetable side or perfect for the vegetarian with the meatless balls. Braised short ribs are a locals’ favorite and reveal the influence of Sous Chef Tim Sluski, formerly of Eden. There are plenty of light bites available at the bar for more informal dining.
Not to Miss: The Tuna Mignon ($33)
Hours: Open for dinner Tuesday through Saturday
Where: bluAqua Restaurant & Bar, Salzburg Square, 292 Rte. 101, Amherst
Contact: (603) 673-4321, bluaquarestaurant.com
Pictured above: At bluAqua
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