250 Park Avenue South (at 20th St.)
Think fish when it comes to your main course. I tried a delicate yet crispy-skinned red snapper sharply accented by artichoke hearts, olives and sweet red peppers. The branzino (I got it grilled) was expertly prepared, a fresh, flaky meat with a touch of lemon and olive oil. While the desserts stumbled, I decided to cap off my visit with a brandied apricot cocktail, a toothsome end to my Barbounia vacation.
Until we eat again,