Inside kitschy FISHBONE & PIRANHA BAR
, originally designed as a Florida fishhouse wannabe, beats the heart of a confident, up-to-the-minute seafood restaurant. Having cut his culinary teeth at such luminaries as Daniel in New York and the French Laundry in Napa, Chef Richard Blais cooks with finesse and focus. He takes a daily-changing selection of fish and cooks them with a world beat of seasonal pairings. This is a choice spot for that crucial third date: impressive, yet unusual.
1874 Peachtree St. 404-367-4772. www.fishbonepiranhabar.com.