Best Of 2004

Best Seafood: Sans Souci

The wise gourmet knows that if you want good seafood, you don't necessarily seek out a seafood restaurant. Rather, you head for a good restaurant, where you can count on a talented chef turning in the same shipshape performance with lobster and halibut, say, as he or she does with rack of lamb and beef tournedos. That's why we set our sails for Sans Souci when the siren songs of shrimp and scallops become irresistible. Whether it's lobster bisque or Lake Erie walleye, tuna-topped salad Niçoise or wood-grilled salmon, chef de cuisine Ben Fambrough does it up right, with preparations that are creative, delectable, and reliably fresh -- and always sure to float our boat.

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