From the Convivio chef, Marea's serving globo-sourced, Italian-inflected seafood (red sea bream, roasted turbot on the bone, seaweed marinated halibut), plus fresh-sliced and garnished crudo (geoduck clam, striped marlin, etc) and West/East coast oysters, from Nova Scotia's Bras D'Or, to Washington's Hama Hama. In back's white tablecloth dining w/ brown leather chairs and glass-enclosed wine racks, while up front's a sleek bar completely covered in translucent, back-lit onyx -- for letting the boys be boys and just slam bellinis.