The white billowy fabric cross the ceiling reflects the absolute speciality of this establishment -- seafood. Before I stepped into Oceanique, I disliked cooked fish -- I adore sashimi and believe honestly that the best of fish is ruined by cooking. But Oceanique has challenged me to think twice. The chef's audacity to prepare the salmon rare intrigued me, and when I saw it, I was in love. Imagine this: you gently nudge the creamy pink salmon and each velvety layer comes off perfectly, just cooked around the edges and a wonderful soft pink in the center. I can go on about the seared fois gras with the candy- coated pineapple (the most fun I've ever had eating a piece of pineapple), the smoked salmon ""japanese breakfast"", and the delicate butternut ravioli with the powerful crunch of walnuts. But I don't want to ruin the surprise.
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