Blue Fin

This noisy, singles-friendly, packed-to-the-gills bar, just steps from the TKTS booth, has probably been the scene of more than a few hookups. A school of fish is suspended overhead, and a staircase floats up to the dining area, decorated with backlit faux-tortoiseshell panels and mod white chairs. Chef Paul Sale cranks out crowd-pleasers such as sesame-crusted bigeye tuna with ginger-soy vinaigrette and pan-seared halibut with green and white asparagus in a vanilla-flavored brown butter. The crab-cake appetizer, with an accompanying mixed-green salad, is the perfect way to start reeling in your own catch of the night.