Built to look like a 1920s Savannah depot, this train station in Buckhead is actually the Atlanta Fish Market. As if you couldn’t tell by the three-story copper fish looming over Pharr Road. The atmosphere inside this very popular seafood restaurant is relaxed and casual, created by its art-deco underwater design theme. Booth lighting is shaped liked portholes, floors are covered in seashell tiles and wide plank hardwood, mounted fish and mermaid wallpaper adorn the walls, and lights hang from the ceiling like jellyfish tentacles. There are a myriad of aquariums, full of lobsters, crabs and fish, from which diners can choose their meal.

The Atlanta Fish Market boasts fish "no more than 24 hours out of the water", more than 100 fresh varieties of deep-sea catches, a USDA-certified kitchen and an exclusive private supplier, which explains why it’s always packed to capacity. The price you pay is the wait for your table. While waiting, get a cocktail on the veranda, watch a game in the Geechee Crab lounge, rock on the porch rockers or check out the live tanks. It can get rather noisy, so it may not be great for an intimate date, but it’s perfect for special occasions, corporate dinners and large groups.

You can order basically any fish, prepared one of three ways: Hong Kong style with light sherry soy sauce, stir-fry spinach and sticky rice; char-broiled, served with creamy whipped potatoes, and mixed vegetables; or sautéed Meuniere-style and served with brown butter, lemon, capers, creamy whipped potatoes, green beans and mushrooms. Daily catch favorites include Artic char, Gulf mahi mahi, monkfish, Chilean sea bass, Atlantic salmon, Maryland soft shell crabs, and yellow fin tuna. They also offer specialties like cashew-crusted swordfish, seared Maine sea scallops with crab cake ravioli, asparagus, shiitake mushrooms and tomato butter, Mango-glazed salmon is with jalapeno cheese grits and Carolina salmon trout with whipped sweet potatoes and macadamia honey nut butter. For appetizers, try a bowl of mussels steamed in a chipotle broth with queso cotija, oyster samplers, crab cakes, stone crab claws, or fried lobster tail. Dessert recommendations are bread pudding with rum-soaked raisins and creme anglaise, coconut cake and chocolate explosion mousse cake drizzled with white chocolate sauce.