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Restaurants: Contemporary
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Chef/owner Zack Bruell has netted nearly all the fish in the sea to craft his Asian-tweaked oceanic menu. Impeccably fresh fish is served raw, poached, deep-fried, grilled, roasted, seared and sautéed. Stellar sushi courtesy of in-house sushi chef. Many wonderful non-fish selections as well.

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Veteran chef Brandt Evans' Public Square restaurant is a breath of fresh air for downtowners, with a spare decor, an urbane vibe, and rustically refined menus built from local, sustainable ingredients. A stickler for details, Evans pays equal attention to every element of a dish. He does, however, leave room for whimsy, as evidenced by the occasional odd ingredient and deconstructed arrangement. Full bar.
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