This is not your British Auntie's fish & chips. At Soma, chef Robert Gadsby, formerly of Noe at the Omni Hotel, offers a Japanese-inspired twist on this traditional dish, serving up a whole fried bass, bones, skin, tail and all. The only thing not on the plate is the head, making this a far cry from the conventional battered fillet offered at most restaurants. Served over a bed of greens with shishito peppers on the side, the fish's skin is crispy, and the inside is moist and flaky. The dish is served with four dipping sauces, including catsup, to go along with the thick steak fries that make up the "chips" portion of the meal. Enjoy the chic interior of this relatively new restaurant and have the fish and chips. It's both different and delicious.