The oceans are beautiful places to visit. But what makes them so much more than just cool spots to swim in on a hot summer day? It’s the amazing food that is found in their deeps. Fisherman all over the globe work tirelessly to catch large numbers of sea creatures that are eventually transported to supermarkets and restaurants. It is difficult to imagine how tiring and physically demanding it can be to get one filet of tuna out of the sea to your dinner plate. We know that the final result is delicious.
Seafood lovers are always looking for the best cuts of fish and delicate crustaceans to add to their bucket list of ocean cuisine. They avoid the common choices found in local supermarkets. They prefer to eat at restaurants that are run by chefs who have a close relationship with seafood producers to find the best quality products. You can find enough seafood restaurants across America to make your head spin. However, that doesn’t necessarily mean all of them are worth your time and money. Seafood is a unique type of cuisine so make sure you only choose the best. Get your scuba gear ready to dive in to the top seafood restaurants in America.
Seafood is not the most affordable type of food when it comes to cost. It is more expensive than chicken and beef because of the labor involved in obtaining it. But, seafood-lovers know that lobster is a more satisfying option than a burger. You should save money and visit Le Bernardin in New York City if you love to eat amazing seafood. While you may spend more on dinner than some people, the three Michelin-starred restaurant offers a dining experience like no other.
The Chef’s Tasting Menu is available for just 300 dollars. You will be amazed at the variety of dishes on offer, including Ossetra caviar in a “potato cloud”, poached lobster in rich miso-sake soup and Ossetra caviar in a “potato cloud”. A Four-Course Prix Fixe menu is also available. This includes dishes like scallops with black truffle shavings and green apple-horseradish vinegar or the shellfish mixture. It comes with a dance-worthy array of shrimp, uni, razorclam, and geoduck chawanmushi. All this is served in a smoked porc-dashi broth. This is one of those dining experiences you will never forget.
Executive Chef Michael Cimarusti’s fine restaurant, Providence, is located in the heart Los Angeles. It was awarded a James Beard Award and “Gourmet” magazine named it one of the “Top 50 Restaurants In America.” The restaurant proudly boasts that it is a two-star Michelin-rated seafood lover’s paradise. Sustainability is the name of this game. “Seafood has been a source of inspiration for me personally from the beginning,” Chef Cimarusti stated. It is my duty and privilege to support seafood conservation and best practices. I am also proud to be able to show it every night. It is also the privilege for anyone who visits to experience amazing food.
You can order a few small bites to prepare for an amazing Chef’s Tasting Menu. These include caviar from Santa Barbara farms, salt-roasted Santa Barbara prawns, and black truffles in your choice o eggs, risotto or pasta. Nothing can compare to the sensation of your mouth as it travels through the tasting menu. This includes items such as oysters with Kaluga caviar and California box crab in an aged-ham broth.
“As I ate the oysters, with their strong sea flavor and their faint metallic taste, that the cold white wine washed out, leaving only the sea taste, the succulent texture and sea taste, I began to feel happy and to make plans. This quote is from Ernest Hemingway’s novel “A Moving Feast”, and it greets you at Neptune Oyster’s website, a fantastic seafood restaurant in Boston, Mass. You’ll find more than just the pearl-producing crustaceans, which is why so many people return to it.
This place offers a variety of toppings to complement crustaceans. The oyster “piggybacks”, for example, come with Berkshire pork, blueberry mostarda and maple butter. You get everything you need in one bite: sweet, salty, oceanic, and everything in between. The Neptune Burger with Fried Oysters, Cheddar Cheese, and Garlic Mayo is a great option. Or the always delicious lobster roll. You can’t miss entrees such as Whole Rockport Mackerel and Nantucket Bluefin Tuna or Grass Fed Ribeye with Urchin Butter. Every night there are new specials, like Lobster Tacos or Black Ink Risotto.
Swan Oyster Depot
Although the word “depot” may not be a popular choice, it might make you pause a little when someone says they are taking you to Swan Oyster Depot for some food. You should ignore any hesitations and go for it. This place has amazing seafood. This place is a depot in the best possible way. This place is described as “seafood heaven” according to their website. This place is also home to a market where you can buy their products after you’re done.
This place is only open for lunch, so don’t go there if you’re starving. You can choose from a variety of salads with crab, shrimp, or prawns. Or you can order a combination salad and get all three. They also have smoked fish plates that include salmon and trout, as well as onions, capsers, and cracked pepper. Don’t be misled by “Dozen Eggs” on the menu. These are not eggs, they’re thinly sliced scallops, with ponzu sauce and sriracha. You can then go to the fish market to pick up some ahi tuna or king salmon to take home to impress your friends.
Vicente “Chente”, a man from Mexico named Vicente Cossio made it his mission, to bring the bright flavors of Nayarit to California. Coni’Seafood was originally founded by Vicente “Chente” Cossio, who opened Mariscos Chente. All seafood, shrimp, and fish are imported from Sinaloa, Mexico. Coni’Seafood’s commitment to authenticity has allowed for the creation of flavors that are hard to find in the United States.
The main course is shrimp and fish. A large variety of appetizers are available that will awaken your taste buds with bright flavors. Tostaditos is perhaps the most interesting: Five miniature tostadas with marlin pate and shrimp topped with octopus Ceviche. There are many shrimp dishes available, with each offering a unique sauce to enhance the delicious ocean meat. Look no further if you are looking for seafood flavors that will transport you to the south.
It is easy to assume that every restaurant’s chef knew their passion for food from a young age. Sometimes, however, that assumption can be so wrong. Daniel Serfer, the head chef at Miami’s Mignonette is an excellent example. Although his initial goal was to become a criminal defense lawyer, he soon realized that his life was not in the right direction after the long hours spent studying for the LSATs. He decided to explore the culinary landscape.
The menu is so simple that you wouldn’t know that the chef was originally from another country. Mignonette is an oyster bar so the shelled delights will be a huge hit. There are also appetizers such as seared scallops, foie gras and polenta that can be enjoyed before you order your entree. You can choose from succulent dishes such as South African lobster tails and crispy skin snapper or black cod with a red wine sauce. Chef Serfer must defend himself against the only crime he committed years ago by attempting to change his career path.
Peche Seafood Grill
New Orleans is a city that has a lot of great seafood. However, this doesn’t mean that you can simply walk into any New Orleans seafood restaurant to get top-notch quality. Peche Seafood Grill is the best place to go if you’re hungry for ocean flavours after exploring The Big Easy. Peche Seafood Grill is able to boast a highly skilled staff that has earned the James Beard Award.
Peche’s menu is simple and straight to the point. Peche offers a simple menu with a few options for each category. This makes it easier to order. Raw bar: seafood salad, gulf Shrimp, steak tartare, oyster aioli, and seafood platter. Small plates include catfish, fish sticks and grilled chicken. The “entree” section includes delicate baked drums, grilled tuna and juicy hanger steak. These options show that you don’t have to use extravagant ingredients to make appealing dishes.
The Carpenter and the Walrus
The name alone is enough to attract a lot of customers. The Walrus and the Carpenter opened their doors in Seattle in 2010. The name was inspired by a Lewis Carroll poem, “Through the Looking Glass, and What Alice Found There”. Alice found many interesting things while on her trip, and you will find amazing seafood-slingin’ food when you visit this wonderful spot.
This restaurant serves more appetizers than main courses. There are seven varieties of oysters available, so you can get a taste of the ocean from the half-shell. The albacore crudo is a delicious, rich, creamy uni-deviled egg. The foie gras mousse adds a rich, iron-rich flavor to your mouth that compliments the sea flavors. Take a look at The Walrus’ and Carpenter’s looking glasses. You will love what you see.
Chicago is known for its pizza, but some people forget that Chicago has many other amazing food options. Shaw’s Crabhouse is a great place to go for delicious ocean food once your cravings for pizza have subsided. The restaurant was established in 1984 and has close relationships with farmers and fishermen to ensure that they get the best quality ingredients. Every ingredient on the restaurant’s menu is enhanced by a close relationship with their suppliers.
You’ll need to make a decision once you are seated. The menu is extensive, so you won’t have to worry about making the wrong choice. For an appetizer, you can order the Grand Shellfish Platter if you are with a large group. You can get a little of everything with it: lobsters, shrimps, stone crab claws and Maine lobster tails. Entrees include a zesty Mustard Char Glazed Costa Rican Mahi Mahi, to a hearty Filet Mignon topped with rich bearnaise sauce. They also offer a wide selection of sushi. You can order sushi rolls, sushi combo platters or a poke bowl with your choice sushi-grade tuna or salmon or yellowtail.
Mama’s Fish House
Imagine how great it would be if Hawaii was not so far from the rest. The Aloha State is like a picture from a fairy tale. Amazing scenery, perfect weather, and a relaxed vibe that seems to escape all the stresses of the world. It’s not a quick trip, but if your goal is to eat at some of the best seafood places in America, then you should definitely take a flight to Mama’s Fish House, Paia. The energy and the food are amazing.
You can feel the island lifestyle as the dishes reflect the island lifestyle. Begin your feast with ahi tuna with coconut cream and a refreshing spritz Tahitian lime. Or, try the delicate Maui octopus slices. You can help the stress melt away with an entree like the steamed Antarctic toothfish with Macadamia oil and a Big Island Kanpachi filled with lobster and baked in a Macadamia nuts crust. Mama’s Bouillabaisse is a great way to make your trip to Hawaii even more enjoyable. It includes mahi-mahi and swordfish, Onaga shrimp, scallops, and scallops all cooked in a saffron broth. Mama is the best person to tell you what to eat when you visit Hawaii.
Bob’s Clam Hut
A simple name and a popular spot is what you’re looking for in a seafood restaurant. While fancy names can add a certain level of appeal to an establishment’s reputation, Bob’s Clam Hut is easy to remember. It’s been serving delicious seafood since 1956, when it was first opened in Kittery, Maine. It has been featured on “Diners and Drive-Ins” and has been on lists such as USA Today’s “Great American Lobster Destinations”, and Thrillists’ “50 Essential Restaurants Every American Should Try.”
Although the restaurant’s website boasts that it is “corny but gourmet”, nothing on the menu seems too corny. It’s chock-full with delicious ocean delights. A basket of golden fried clam strips and scallops, haddock, shrimp, scallops, calamaris, oysters, crab cakes or chicken tenders can be ordered. You can have your crispy fried seafood on a sandwich or a roll if you prefer bread. If you don’t feel like diving into the ocean, they have a variety of hotdogs and burgers.
Charleston’s 167 Hospitality Group is doing great things. There are two locations: 167 Raw Oyster Bar, and 167 Sushi Bar. Although sushi is seafood, and you may wonder why they don’t offer everything at every location, the differences in their menus only mean one thing: once you visit one place and have great food, you must also visit the other. Smart move, 167.
Oyster bar offers great raw options like oyster shooters and littleneck clams. They also have a daily selection caviar. You can also order pastrami-d swordfish, lobster tostadas and scallop po’boys. You can’t go wrong if you’re choosing a sushi bar. You can choose from a variety of delicately sliced nigiri and fried chicken, as well as rich tonkatsu, which will warm your heart and coat your mouth like ramen. There are two options for sashimi omakase: the Big ‘Kase or the Lil’ ‘Kase.
The Angry Crab
When you go for a swim in the ocean, it’s best to avoid getting those two-pincer crustaceans on your feet. Your beach day will be over quickly if one crab snaps at your toes. You don’t need to be worried about the experience at The Angry Crab Chicago ending in pain. You will feel the opposite of angry when you eat here. So, save your money and get ready to eat.
There are many options on the menu so be prepared to research before placing your order. Although a hotdog may seem like a bad idea at a seafood restaurant it is actually quite tempting to try other options such as crawfish dogs and alligator dogs. You can enjoy a wide variety of huge combination feasts with shrimp, lobster tails, snow crab legs, lobster tails and other mollusks to get a taste of all the flavors.
Matunuck Oyster Bar
It’s a good idea to have some experience in oysters if you want to open your oyster bar. The owner of Rhode Island’s Matunuck Oyster Bar is one example. Perry Raso was able to trap eels and bullrake shellfish from an early age. He was an oyster farmer and worked as a consultant on various agricultural operations in developing nations before opening the restaurant. The menu at his restaurant reflects this man’s passion for the sea.
The menu is as amazing as you can imagine. There are many amazing options at the raw bar, including scallop crudo, caviar with crème fraiche, and blinis. A lobster pizza is available with chunks of fresh lobster meat, mascarpone and arugula as well as prosciutto, gouda and mozzarella cheese. All are drizzled in white truffle oils. You can also order a yellowfin tuna poké bowl with tons of fixings and lobster with shrimp, scallop, and seafood stuffing.
Hogfish Bar and Grill
According to the Hogfish Bar and Grill website Stock Island, Fla. is a true ‘locals spot’ that doesn’t get swept up in the hype and pretense of tourist areas. This alone may make it attractive to many people. It is difficult to avoid the large tourist crowds in certain areas. When you travel, you want to discover hidden gems that your guides may not recommend. Hogfish Bar and Grill’s main attraction isn’t its lack of tourists, it’s the delicious food!
You can’t go wrong with locals when you order from their menu. One way is to order the World Famous Killer Tuna Nachos. They come with fried wontons instead of tortilla chips, seaweed, scallions and sesame seed, drizzled with zesty tamarind glaze, and wasabi cream. You can’t miss the “killer” hogfish sandwich, which is made with Swiss cheese, onions, mushrooms, and Cuban bread. You should also try the house’s other specialties, such as Havana roast pork, lobster macar and cheese, and whole snapper fried in butter. You can be a tourist but you should leave as a local.
Pacific Beach Fish Shop
California is synonymous with the sun, ocean and laid-back lifestyle. So why not try a restaurant that offers all three? The Pacific Beach Fish Shop is exactly that. This dog-friendly establishment welcomes everyone to relax and enjoy great food. Combining these two aspects of life is rare, so if you are looking for a way to relax and unwind, this is the place to go.
You can relax here with the casual atmosphere. But the delicious food is what will make you feel relaxed. Fish Shop favorites like the TKO Taco, which features grilled and marinated mahi, served with pineapple-habanero barbecue sauce, toasted coconut and pineapple salsa, will send your appetite into a tropical paradise. The best thing about the menu is that you can create your own meal in just three steps. First, choose a fish. Next, select a marinade. Finally, choose the type of food you would like it to be served in (tacos, sandwiches, salads, or plates). You have hundreds of options, so make sure to choose carefully.
Would you eat at a restaurant where there is a ghost-living quarter? You would eat there if it served great seafood. According to staff at Savannah’s Shrimp Factory, they have experienced an unusual presence since 1977. However, that hasn’t stopped them producing amazing food. Letrecia Blake, the head chef, puts aside her paranormal fears every day to often serve 600 dishes in a single shift. They have lots of great other stuff coming out of their kitchen, even though it is called The Shrimp Factory.
The performance leader is shrimp, which can be found in incredible dishes such as shrimp and sausage Creole and shrimp and grits. Each one of these options is rich, hearty, and full of decadent flavor. If you don’t feel like your shrimp game is strong, you can order Blackened Grouper Florentine or Crab Stuffed Flounder.
Red Fish Grill
“Friends shouldn’t allow friends to eat frozen fish!” Red Fish Grill’s entire staff lives by this mantra. The restaurant is located on New Orleans’ wild Bourbon Street. Executive Chef Chris Vazquez and Ralph Brennan are the owners and operators. They serve delicious seafood to New Orleans residents and tourists every day. Red Fish Grill is synonymous with delicious seafood.
Red Fish Grill’s chef puts a new spin on many dishes. This means that you may not have tried these flavor combinations before. The BBQ oysters at Red Fish Grill are flash-fried and drizzled with a zesty BBQ sauce. Get some alligator Boudin balls to enjoy a delicious meaty combination of sausage and reptile. Then, get your surf on with Louisiana shrimps and goat cheese grits. You can visit during brunch on weekends and enjoy bottomless cocktails with your meal. Hey, Bourbon Street is where you want to hang out, so why not drink like it?
Safe Harbor Seafood
This is how dining in Florida should look. Safe Harbor Seafood has this exact motto on its website. It’s a Florida restaurant that offers a beach-access takeout window. You can surf some waves and grab a fresh catch all without leaving the beach. Safe Harbor Seafood is a great choice for beach-goers.
The bright summer sun is a great way to get people excited about a Safe Harbor Basket. Customers can choose from haddock, shrimp or clam strips. They also get fries, slaw and hush puppies. They can also choose to have an appetizer, such as shrimp nachos, conch fritters or conch fritters. Or they can make their own Kona Bowl. They first choose from tuna, shrimp, chicken or portobello mushrooms. Next, they add the fixings such as brown rice, lettuce and black beans, avocado and red onions. The final step is to add sauces, such as wasabi ranch, sesame Ginger, and crema.
Although a tavern may seem odd to be able to get great seafood, Sambo’s Tavern, founded by Samuel Burrows in 1953, takes everything you know about taverns to the next level. “Sambo,” Burrows, a Leipsic, Del. tavern founder, founded it in 1953. It is now owned and operated by Elva Burrows and her husband, Ike. Because it’s a bar, the place caters only to 21-year-olds and over. Elva from Delaware Today said Samuel that his age rule was “When people want to eat crabs, and drink beer. They have no business driving children around.”
This place offers a great selection of seafood for a tavern. Tavern food usually consists of fries and burgers as well as wings. You can enjoy soft shell crab, rockfish sandwiches and fried clams here. Sambo’s Tavern offers a great place to enjoy a pint of beer and oysters.
GT Fish and Oyster
Chicago’s GT Fish and Oyster opened in 2011 by Chef Guiseppe Tentori and Boka Restaurant Group. Their goal was to redefine American seafood restaurants. The effort that went into this redefinition earned Chef Guiseppe Tentori and the Boka Restaurant Group many accolades, including a Four-Star rating from Time Out Chicago. Two-time James Beard Foundation semifinalist for “Best Cook: Great Lakes”, Chef Tentori was recognized. But the best part is that the restaurant’s menu speaks louder than the accolades.
Are you feeling bold? Start your meal with the Full Seafood Tower. You’ll get a full pound lobster, two ounces king crab, three shrimps, three snow crab claws and four mussels. Six oysters are included. You’re not done yet. Next, try the fish tacos featuring chipotle sauce, garlic marinade and crispy pork chicharrons. Seafood Gnocchi is a small, pillowy potato gnocchi stuffed with shrimp, mussels and mussels in a basil-based sauce. After eating this, your stomach will be happy.
The Sardine Factory
Although it might not be the most appealing image you have in your head, picturing a Sardine Factory is not difficult. The Sardine factory is the exact opposite of what you think. This Monterey, Calif. restaurant was opened in 1968 by Ted Balestreri, a veteran restaurant manager, and Bert Cutino. It has been a success story because it follows a simple strategy: “Every customer must be treated as the most important person on Earth.”
It’s important to make customers feel valued and appreciated. This is exactly what you’ll find in the kitchens. Wild California sardines are light smoked and served with onions and capers, lemon and a chopped egg. Madeira wine is used in the “World Famous” abalone bisque. It was made for President Reagan’s Inauguration. Celebrities like Rachael Ray and Julia Child have visited the Parmesan-Crusted Steak and Scallops with Prawns, as well as the Ahi Tuna-grade sashimi. This factory is not going anywhere soon.
Stoic & Genuine
It is not common for a state with a small population to produce high-quality seafood dishes. Stoic & Genuine can prove you wrong. This Denver seafood restaurant laughs at the notion that landlocked countries might have trouble with their seafood. Their website boasts that there is no ocean. No worries.” No worries. Fresh seafood is brought in daily. Executive Chef Jennifer Jasinski can create outstanding ocean cuisine even though there is no water nearby.
You’ll notice that there are a few Asian-inspired dishes on the menu. This is great news for those who love Asian cuisine. Red Curry Wonton Noodles come with a tender filet of black seabass, bok choy and napa cabbage. The Hamachi in the Hamachi Salad are seasoned with togarashi, which is a Japanese spice mix. There are many raw bar options, and you can choose from three different tower options depending on the size of your group. The three crudo options provide a delicious and gentle way to start the dining experience. When it comes to seafood, the word “landlocked” does not refer to anything.
John McDonald, founder of Lure Fishbar and entrepreneur of Lure Fishbar, knows a lot about opening successful restaurants. He has a portfolio that includes (ready to it?) Lure Fishbar New York and Lure Miami are just a few of the many places he has been featured. Because he delivers, he’s the man you want to have on your side when you have an innovative idea. Although opening a restaurant can be risky, someone like McDonald’s has the experience and knowledge to keep your ship afloat.
A great menu is essential for success. Lure Fishbar has one of the best. There are many options for shellfish and sushi at the raw bar, including signature sushi rolls as well as individual cuts of sushi. It’s almost impossible to miss the hot appetizers and entrees, even if you are a sushi fan. Sea Urchin Bucatini with Blue Crab screams decadence. Deviled eggs with pickled chile and American caviar are a culinary dream. The Miso-Glazed Salmon is another favorite. It’s a delicious way to enjoy the ocean and every bite. Bravo, Mr. McDonald’s.
“At Marea the authentic, bold flavors of coast Italy are combined with the style and swagger New York City to create a new type of gusto. People are always looking for new flavor in New York City. This restaurant is proof of that. The restaurant was awarded a Michelin star as well as a James Beard Award for Best New Restaurant in 2010. You should plan ahead to make reservations at this restaurant so that you have time to prepare your appetite and wallet for the exquisite dining experience Executive Chef Lauren DeSteno delivers.
It would be a disservice to the food to say that the menu is smothered in decadence. Fusilli pasta is a delicious combination of succulent red wine-braised octopus chunks and glowing bone marrow. Casarecce contains jumbo lump crab, creamy uni purée, and Calabrian chili. The aragosta (lobster dish) has mushrooms and caramelized sunchokes. No matter which way you look, there’s a new dish waiting for you. You’re due for a Marea night.