Cuisine:

• Sea food
• Others
• Sushi bar

KingFish Hall Description:
Day and late into the night, this seafood specialist reels in a mixed crowd of Faneuil Hall tourists and downtown suits. Some come for the Disney-meets-warehouse-chic design---think shell-shaped booths and bright beach-glass mobiles---defining both dining rooms and the lively raw bar (there's also a patio---talk about prime real estate). Others come to satisfy their curiosity regarding brand-name restaurateur Todd English. Either way, many are glad they did. The menu applies global spangles to already sparkling seafood, local and otherwise. One of the city's sharpest takes on the ubiquitous tuna tartare skews Thai with the chili spunk of a sriracha aïoli, while clam chowder blends the clarity of a consommé with the richness you'd expect from creamier, chunkier versions, thanks to the contributions of bacon and leek. Pumpkin "silk," lobster gratin and kimchi purée differentiate scallops from swordfish, salmon from snapper. Daily specials on wine by the glass lead to some treasured finds. Of course, the chefly magic that surrounds English himself is rarely to be felt here. Sushi, meanwhile, is offered until 1 a.m. Thursdays through Saturdays, a promising alternative to beer-fueled Faneuil escapades.


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