B˙zios, in the tropically themed Rio hotel-casino, is a delightful seafood restaurant. Named for a small, picturesque fishing village in Brazil, B˙zios features an incredible array of fine seafood flown in daily from the world over.
Chef Matt Borowski is a master at preparing fish and seafood, and he personally orders the seafood each day, handpicking the restaurant's extensive daily selection. Since its opening in 1994, B˙zios has been lauded by critics and diners alike for its wide range of choices and its innovative preparation and presentation.
Take your time when reading the menu. With so many excellent choices, you don't want to miss a favorite. New England is a prime spot for fish and seafood. The clam chowder is the real McCoy: thick, but not too thick and tasting of clams fresh from the shore. There are raw oysters, of course, and a tasty sashimi and avocado trio that includes ahi tuna, scallops, salmon tartar and yellowtail served with wasabi aioli and sushi rice.
Featured on the hot bar list are fried calamari with spicy marinara sauce, just enough zing to add a little spice; B˙zios signature lump crab cakes; oysters Rockefeller, a classic version that never goes out of style; and tempura-style soft-shell crabs with hot garlic and parsley.
Live Maine lobster is offered in sizes from 1.5 pounds to 3.5 pounds. The lobster can be served oven-roasted, broiled or poached with drawn butter. Oven-roasted or steamed Australian lobster tail is served with sauce buerre blanc and daily accompaniments.
Also included in the fresh fish selection is striped sea bass, provincial-style with fennel, brandade and ratatouille: a lovely mix of flavors. Swordfish medallions, Atlantic salmon, Hawaiian ahi and roasted Alaskan halibut are all featured.
Carnivores need not fret. B˙zios offers grilled New York steak, filet of Black Canyon beef, roasted chicken and chorizo, veal porterhouse steak and prime flatiron beef steak.
There are main course salads such as Caesars salad with various add-ins, ethnic noodles or pasta dishes, and terrific signature specialities such as cioppino, bouillabaisse, a combination pan roast and a steamer basket of shellfish and vegetables steamed on banana leaves with a lemon beurre blanc. Delish.
B˙zios does seafood the way it should be.