Guests will not know how the restaurant garners its name until they step foot inside. Port holes line the far wall while blue hues and nautical art aid in the creative underwater theme. If the dining room is too stuffy then dine on the sidewalk patio. Sauce and garnish combinations result in culinary artistry, which includes a variety of textures and colors to further enhance the dishes. On the menu are fresh seafood and meats—from tuna foie gras to duck liver. They are well known for their sea bass, which is so tender and juicy that you can practically cut it with a feather. The menu is steeped in other fine dishes such as Maine lobster, a New York strip, pork belly, blue crab, Alaskan king crab legs, lamb and Scottish salmon to name a few. The lunch menu is dialed down with sandwiches, tacos, salads and bento boxes. The dinner menu focuses more on the art and presentation of foods.