La Bouillabaisse

Description
The third iteration of this pioneering seafood eatery, which first opened on Atlantic Avenue in 1993, lacks much of the originals’ appeal. Prefab design gives way to a redundant menu, featuring too many repeated ingredients—shellfish dominated the tepid appetizers, which included a dull crab-and-avocado salad. The bouillabaisse (one of two fish stews) featured funky-smelling shrimp and mussels—hardly a good showing for the namesake dish. The best thing we ate was a juicy skirt steak with crisp fries. Maybe it’s a sign that chef Neil Ganic should try a different concept.