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An attractive after-work, pre-curtain crowd fills the downstairs bar at Blue Fin, Stephen Hanson's bi-level seafood restaurant at the W Hotel in Times Square, where you can find them nibbling on the Swedish fish that garnish their Blue Fin cocktails. Ascend a dramatic staircase to a dining room outfitted with an additional dark bar, low ceilings and live jazz. Sample sushi and sashimi masterfully prepared by Masaki Saski of San Francisco's Kantaro. Or swim with the fishes and choose from a menu of whole fish and seafood pastas prepared by Paul Sale, formerly of Le Bernardin.