USA TODAY International Edition
Catch the wave of fresh seafood at these spots
Seafood on a hot summer day, when paired with a local beer or glass of white wine, is one of the most refreshing ways to celebrate the season. Chefs and restaurant owners around the country take it a step further by putting emphasis on serving locally sourced and sustainable fare, promoting both creativity and freshness.
From unassuming shacks to fine dining restaurants, here are some prime destinations serving fresh seafood this summer:
“We’ve been a longtime supporter of the sustainable seafood movement in Charleston, and we steer clear from overfished species and tend to look for less common seafood like Spanish mackerel, local grouper, local Carolina shrimp, and even triggerfish and sheepshead,” says Craig Deihl, executive chef at Cy
press in Charleston. “One of my favorite factors of sustainability is using the whole fish — every part of it — which often puts out some of the best products like flavorful stocks and tartar that people normally wouldn’t get to taste.” In Marshall, Calif., Hog Island
Oyster Co. farms oysters in Tomales Bay and focuses on selling them within a 50- mile radius to ensure quality and freshness. The Boat Oyster Bar at the farm is a rustic, reservations- only roadside stop where guests can enjoy some of the freshest raw oysters in Northern California. The BBQ oysters are a popular item.
The new trend at Seaspice in Miami is guests asking where their fish comes from. “Here at ( the restaurant), most of our fish comes from local fishermen, but even if the fish are farm- raised, we should always make sure that they are raised just like they live in the wild and get organic feed,” says executive chef Angel León.
At The Westin Cape Coral Resort at Marina Village in Florida, guests can take advantage of the Hook N’ Cook program, in which chefs prepare fresh fish caught on fishing expeditions. The Nauti Mermaid Dockside Bar and
Grill will take your fresh catch of the day and prepare it broiled, grilled, blackened, baked or seared, and pair it with two side dishes and a salad. Paul Manley, owner of Sea
Level in Charlotte, N. C., spends a lot of his time traveling to the Carolina coasts to source seafood. The restaurant itself was even named after a farm he partners with in Sea Level, N. C., which provides the house oyster — the only farm- to- fork oyster grown in the state. In addition to the mainstay Sea Level oysters, you can find more than 10 types of oysters sourced responsibly from around the country. There’s also a whole Fresh Catch menu that changes based on what is caught each day.
In San Antonio, Jason Dady’s Shuck Shack serves local oysters and seafood with comfort food, craft beer and cocktails. Guests are invited to hand- pick their oyster shells from six market selections. “Our goal is always to have Texas Gulf Oysters on the menu ( at Shuck Shack) when they are in season,” Dady says. “Here in the South, ‘ Gulf’ oysters are sometimes generally applied to oysters from Texas and Louisiana. We also try to capture the new Alabama oysters that are some of the best I’ve ever had.”
Arguably the best seafood spot in San Francisco, Swan Oyster
Depot is a small market that offers a counter nook for seafood lovers to nosh on fresh catches of the morning. From several different types of seafood cocktail variations to Dungeness crab and sashimi, there’s really no wrong way to order. But don’t leave without a bowl of clam chowder, and be sure to arrive early to avoid a massive wait.
Fish Bar is a new three- story floating lobster shack at North River Landing in New York City, at Pier 81 on the Hudson River. Diners will get a glimpse of the Manhattan skyline while enjoying a variety of fresh sea- to- table eats. Standout menu items include Dover Sole Crudo garnished with pickled peppers, onions and celery, and Plymouth Rock Oysters battered in a cornmeal crust and served with Sriracha lime butter.
In Florida, Oceanside at Omni Amelia Island Plantation Resort showcases executive chef Daven Wardynski’s local emphasis with Florida Tuna Tartare and Florida Swordfish. There’s even a Chef’s Turn, where all ingredients are sourced within a 100- mile radius. The resort recently hosted its third annual Fish- to- Fork event in partnership with the James Beard Foundation — a weekend filled with culinary foodie events and mingling with top chefs. Says Wardynski: “What could be better than sending chefs to catch their own fish and prepare it for guests the next day?”