Dining » Restaurants

New Restaurant

Eau

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There's a new kid in town -- sort of. It's Eau, at the gorgeously redone Chase Park Plaza Hotel. The restaurant, which takes its name from the French word for water, offers two sides: a casual café and a formal bistro. "We're American eclectic," says general manager Tony Marino. "We thrive on our top-shelf seafood. We only buy the freshest seafood that's been out of the water 24-48 hours, like Chilean sea bass, calamari, mussels and salmon. But we also do pork loins, ribeye, beef tenderloin and roasted chicken." By the way, the café side was once the Steeplechase Room, and the bistro side was the Hunt Room. "We brought it back to life," Marino says.

1. Eau
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