Limani Mediterranean Grill, transformed from the space that was once Café Mosaic, offers mostly fish and shellfish grilled almost exclusively over wood. That simplicity requires a top-notch product. Whole fish choices subject to market availability were rockfish (farm-raised), yellowfin snapper, red snapper and rainbow trout; fillets were grouper, tuna, Arctic char, and swordfish; as well as shrimp and scallops. Basted with oregano-infused olive oil and garnished only with a grilled lemon, the fish must be not only fresh but perfectly cooked. Whole fish are also boned and filleted before being sent to table. Red snapper and rockfish were delicate and succulent. A rather thick grouper fillet could have had another minute on the grill, but if I have to choose between overcooked fish and undercooked, I'll choose the latter. But the fish was good. Davis Morton I must admit to a certain apprehension about enduring another indifferent hotel meal at in the Omni in Shockoe Slip, but the dinner turned out to be pleasant and rewarding. We didn't find an extraordinary menu or presentations that required an engineering degree, but we had a very good meal with the leisure and quiet to converse and enjoy. As in many hotel restaurants which must appeal to a diverse crowd, Barlowe's doesn't avoid culinary clichés, but clichés can also be honest. All entrees are preceded by a mixed salad, copious in its size and quite varied in its ingredients. Main dishes ($15.95-$24.95) and a trio of pasta dishes ($14.25-$14.75) stay in the comfort zone chicken breast, pork tenderloin, filet mignon, New York strip, veal chop, duck and salmon. Our server was amiable and accommodating, particularly helpful and knowledgeable about the food and preparations.