the new Flying Fish features a sophisticated interior that pays homage to the golden era of seaside boardwalk dining. White linens, wood, tiled walls and deep-blue carpet add a richness to the space that features an open kitchen and 191 seats, with an elegant private dining area room at the back of the restaurant. Along with sustainable fish, entrées include planch-seared Hokkaido scallops; Wagyu filet mignon; Maine lobster Nero Pasta with golden tomato sauce, young artichokes and micro-lemongrass; Wild Alaskan King salmon; bison striploin, and Wood-Fired Cobia and Carabinero Prawn with rosemary-laced arroz bomba, Peruvian sweet pepper and andouille.
New high-tech wine technology allows more special wines by the ounce. The restaurant has more storage capacity, with nearly 300 labels, and almost 80 by the glass. And popular wine flights are back, as well as an all-new cocktail menu.