Change the interior of the place entirely by having around the walls a series of large glass aquaria, with as many different kinds of fish swimming about as it is possible to get; something on the order of the interior of the aquarium in Battery Park in New York. Paint the ceiling to represent the surface of the water as seen from below. Have seaweed and kelp in place of ivy, and a fish net or two caught up in the corners of the room, with here and there a starfish or a crab--not too many, for profuseness in this sort of decoration is an abomination. Then you will have a restaurant that will be talked about wherever people sit at meat. But to get back to our talk about fish, and where to get it prepared and cooked the best. We must say that the finest fish we have eaten in San Francisco was not in the high-priced restaurants at all, but in a little, dingy back room, down at Fishermen's Wharf, where there was sand on the floor and all the sounds of the kitchen were audible in the dining room. The place was patronized almost solely by the Italian fishermen who not only know how to catch a fish but how it ought to be cooked. One may always rest assured that when he gets a fish in one of the Italian restaurants it is perfectly fresh, for there are two things that an Italian demands in eating, and they are fresh fish and fresh vegetables. At the Gianduja at Union and Stockton streets, one is certain to get fish cooked well and that it is perfectly fresh. The variety is not so good as at the Shell Fish Grotto, but otherwise it is just as good in every respect. At the Grotto there is a wonderful variety but the quantity is at the minimum because there, too, they will have no fish that has been twenty-four hours out of the water. One wonders how a full course dinner entirely of fish can be prepared, but if you will go to the Shell Fish Grotto you will find that it is done, and done well at that. Here you can get a good dinner for one dollar, or if you prefer it they have a Fish Dinner de Luxe for which they charge two dollars. Both are good, the latter having additional wines and delicacies. Down in Washington street, just off Columbus avenue, is the Vesuvius, an Italian restaurant of low price, but excellent cooking. A specialty there is fish which is always brought fresh from the nearby Clay street market as ordered, consequently is perfect. When you give your order a messenger is dispatched to the market and usually he brings the fish alive and the chef prepares it in one of his many ways, for he is said to have more secrets about the cooking of fish than one would think it possible for one brain to contain. The trouble about this restaurant is that the rest of the menu does not come up to the fish standard, but if you desire a simple luncheon of fish there is no better place to get it.