Hugo’s Frog Bar & Fish House

This seafood fave not only shares the kitchen of Gibson’s Steakhouse but also the slick tie-and-blazer crowd that loves them both. The boardroom-meets-Rat-Pack decor is full of dark wood, leather booths and career servers hoisting huge trays spilling over with succulent and sweet Alaska king crab legs, giant Australian lobster tails and massive porterhouses. Old-school classics are prepared well; a few even qualify as addictive. We like the “clams casino” (baked clams topped with bread crumbs and bacon), the frog legs with garlic butter and the smoked salmon—heat-smoked rather than cured—clumped together with shaved fennel on toasted baguette.