Lure Fishbar

Chef Preston Clark’s menu features dishes like crab uni bucatini, Asian red snapper, and a textured spicy tuna crispy rice. The subterranean space is run with highly attentive service and tableside banter, lending itself well to corporate lunches. Yet visitor experiences vary: while the light, crunchy rock shrimp earns praise, other guests report inconsistent food quality and recommend avoiding the seating area in the back.