Another Steve Hanson success story, Blue Water has several distinct personalities, owing to its separate dining areas: The front bar area is filled with young business types; couples and boisterous larger groups take to the back room. Weather permitting, more tables are squeezed onto the narrow sidewalk. Downstairs, live, mellow jazz plays in the dining room. One recent sushi special was “a mahimahi maki with avocado, Asian pear and scallions, finished with salmon and accompanied by a cilantro–dijonnaise sauce.” (No wonder the waitress –had to use her crib sheet.) Another daily special, red snapper, comes with not one, but two vinaigrettes. Fortunately, the fussiness doesn’t extend to the raw oysters or to fish served “simply grilled.” Desserts come from the B.R. Guest organization’s central commissary recipe file—so if you liked the caramelized-banana ice- cream tower you had at Ocean Grill, you’ll be glad to find that it’s here as well.