Fodor's Expert Review Manolin

Walking into the light-filled dining room of Manolin, with its horseshoe-shape bar framing the open kitchen, transports you straight to the sea. Blue tiles, the wood-fired oven in the center, the cool marble bar, and the seafood-laden menu all bring diners to an ambiguous maritime destination where ceviches are inspired by coastal Mexico, plantain chips come from the Caribbean, smoked salmon has vaguely Scandinavian flavors, and the squid with black rice and ginger is as if from Asia, all mingling on one menu. Opened by disciples of Seattle’s seafood queen, Renee Erickson, it pays homage to the ocean. Plates are on the small side, so prepare to order more than you normally would.