Since we're in a landlocked state, you'd think it would be hard to find a winner for this category. And it is—if only because Sea Change continually dominates. Chef Erik Anderson has caught the eye of national press for his innovative take on seafood with spot-on flavor pairings. Sea Change looks like a restaurant dedicated to sustainable fish should—like an avant-garde art museum on the ocean floor. Sleek and modern, the space is blue all around, with floor-to-ceiling windows and contemporary sculpture. It's sophisticated and a little pretentious, just as its patrons should feel eating environmentally responsible seafood in one of the Cities' finest performing arts centers. If you're low on cash but want to rub elbows with the civilized set, try the new late-night happy hour from 8 to 11 p.m. Or splurge pre-show on its extensive menu, including raw bar offerings (chilled clams, tuna poke, smoked salmon) and full entrées such as grilled opah, Icelandic haddock, scallops, and bouillabaisse. Those not hot on seafood will take pleasure in the "Not Fish" menu, which includes roasted chicken, pork tenderloin, and beef flat iron.