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For a moment not long ago, it looked as though Lure Fishbar would fish no further. Billionaire landlord Peter Brant was vying for a substantial rent hike, and owner John McDonald argued that his almost-10-year-old restaurant couldnâ€™t survive the squeeze. So the restaurantâ€™s high-profile celebrity and media clientele took #SaveLureFishbar to the Twitter and reeled in a win: McDonald and Brant negotiated a new 10-year lease, and the subterranean nautical oddity sailed into smoother waters. Which means chef-partner Josh Capon can continue putting out some of the freshest catches in town in a dining room styled to look like a yacht: porthole-evoking windows here and there, dark-wood beams angling overhead, cozy modular spaces at sleek ocean-liner pitches. Itâ€™s a full-on sushi experience in a markedly non-Zen setting, but settle into a plush semicircular booth for supple, melt-in-your-mouth raw offerings that practically flop off the rice theyâ€™re bedded on. Capon also trafficks in hand rolls and oysters, crudos and tartares; Lure digs deep in the raw-fish trenches, and if youâ€™re dining here, so should you. If you like your fish cooked, find fetchingly prepared specimens, whole or filleted, grilled or steamed, in savory broths and curries. If itâ€™s good enough for the stars that pack the house nightly, itâ€™s good enough for you.