Overview

L' Espadon Bleu whisks you away to a warmer, gentler climate. Perhaps it is the softly lit, pale yellow and green décor. Or maybe the freshness of the seafood which tricks you into believing you're in the Mediterranean. Whatever it is, renowned Chef Jacques Cagna has done well with his only seafood restaurant. For starters, try the tuna feuilleté and tomato confit or shellfish ravioli, and follow up with any kind of fish. No matter whether it's a buttery sole meunière, a simple grilled sea bream, or juicy swordfish infused with rosemary, it promises to be a delight. -Barbara Diggs