Snugly situated deep inside the beautiful Affinia Hotel, the C-House restaurant (we'll give you 20 guesses what the 'C' stands for) is a mixture of sleek modernity and pure comfortability.

Books and artwork are strewn in various places across the clean and open space, reminding you of your dead grandpa's old den, only 4 million times cooler. Operated by chef Marcus Samuelsson, the C-House is a fish and chop house that focuses primarily on the fishy side of things, so to speak. The food consists of three main menus.

First, the C-Bar, which includes fluke (apple and jalepeno), salmon pastrami (caramelized cream cheese), sardine (quail egg and toast), octopus (fried potato and chili mayo), char (spring garlic), tuna (pine nut and toasted rice vinalgrette), yellowtail (fish tacos), heirloom tomato (heirloom tomato) and wagyu (pepper and caperberries) and a price range of $3-$6.

Second, the C-House Towers, which include the C-Bar (three shrimp, three oysters, three clams, three mussels and a crab claw for $35), the C-House (twice as many of the previous items for $65) and the C-View (1/2 lobster, six shrimp, six oysters, six mussels and four crab claws for $85).

Third, large plates, which include ocean trout, fish and chips, lobster club, fluke, seared tuna, (and for seafood haters) roasted chicken, grilled skirt steak, lamb chop and rib and bone-in rib-eye and a price range of $20-$48.

Fourth, small plates, which include mixed greens, mussel soup, grilled asparagus salad, shrimp roll (Caesar salad) and tuna salad and a price range of $9-$16. And last, the shellfish, which includes little necks, wellfleet, kumamoto (all on the half shell), Jonah crab claw, spot prawn and half lobster and a price range of $2-$22.

Certainly, the C-House won't be the cheapest place you eat food this year, or probably even this week. But it's in the Affinia hotel in the Magnificent Mile! What else do you expect? Take solace in the fact that everything is both delicately and — more importantly — deliciously prepared.

Centerstage Reviewer: Benjamin Andrew Moore