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79 Spectacular Dishes From Restaurants Worldwide For Seafood Month
Uni in Kanazawa A_RESTAURANT Here are a list of seafood dishes around the world to inspire your taste buds for National Seafood Month! From Crystal Cruises' luxurious Nobu-style black cod to Wymara Resort's Caribbean seafood claypot in Turks & Caicos, and from Soho Beach House Canouan's snapper bluff to Umi Uma's refined tuna tataki, these dishes showcase the art of seafood on a global stage. Whether it's a bold curry, delicate crudo, or a classic preparation with a twist, each dish invites you to indulge in the ocean's bounty. Salted Roasted Santa Barbara Spot Prawns Providence At Providence in Los Angeles, chef Michael Cimarusti's salted roasted santa barbara spot prawns are a cherished seasonal highlight. Presented with rosemary, lemon, and extra-virgin olive oil, this dish preserves the prawns' delicate texture and natural sweetness. 'Known as one of our most enduring and iconic dishes, the salted roasted santa barbara spot prawns was born from the idea that I had to try to shorten the time from the live tank to the table,' says chef Michael Cimarusti. Crab & Caviar Platter Seaside Finolhu Baa Atoll Maldives At Crab Shack inside Seaside Finolhu Baa Atoll Maldives, a PADI 5 Star Dive Resort, this indulgent platter pairs king crab leg, Normandie oysters, poached tiger prawns, and sustainably sourced Bulgarian caviar with local watermelon and house-made sherry vinegar mignonette. 'Each dish is an attribute to regional sourcing and purity of exceptional ingredients, allowing the ocean's authentic bounty to take center stage,' says executive chef Bernard Prim. Sakura Fish Mesm Tokyo At Mesm Tokyo's Chef's Theatre, head chef Kouki Kumamoto brings a sense of drama to the table with a presentation of greenling fish paired with seaweed. This bistronomy-style French dish embodies the restaurant's concept of transforming the kitchen into a stage. Using fresh, seasonal ingredients from Tokyo, the chef's precise technique highlights the delicate, briny flavor of the greenling, enhanced by the oceanic depth of the seaweed. Served in a live, open-kitchen setting, this dish invites diners to engage with the culinary journey. At Restaurant Vinum in Priorat, Spain, chef Josep Queralt Sales pays tribute to his roots with creamy rice of sea anemone, made from Delta del Ebro rice and paired with local La Rapita prawn carpaccio. The dish, accented by spirulina and Calvisius caviar, reflects the unique duality of the region, where inland rice fields meet the seabed. 'The creamy sea anemone rice, paired with local 'La Rapita' prawn carpaccio, embodies this harmony,' says chef Josep Queralt Sales. Sushiawase A_RESTAURANT At A_RESTAURANT in Japan, sushiawase reimagines traditional Japanese sushi. The omakase nigiri sushi course features seasonal seafood—like Kanazawa sweet shrimp, squid, silver-skinned fish and sea urchin—prepared with a variety of techniques to highlight freshness and flavor. 'We've reimagined traditional Japanese sushi by combining its core elements with techniques and ingredients from other culinary cultures, creating a completely new style of fusion sushi unique to A_RESTAURANT,' says head chef Hideyuki Kon. At The Dining Room at Rosewood Kauri Cliffs in New Zealand, fresh-caught mangonui snapper is served with white asparagus, hazelnut, and sumac, creating a dish that captures the essence of the coast. 'Fresh-caught mangonui snapper like this tells its own story – it's clean, bright, and full of the character of our coastline,' says Jane-Therese Mulry, director of culinary, Rosewood New Zealand. Château Eza SGMKG At Château Eza in Eze, France, chef Justin Schmitt's signature fish-based amuse-bouche, the rock … around the mediterranean sea, offers a stunning medley of chilled kombu broth, razor clams, fennel mousse, and a touch of yuzu. The dish also features a mussel and celery tartlet with pear, and a poached oyster with sorrel coulis, horseradish cream, preserved lemon, apple sorbet, and wild pepper. 'Better to lose yourself in your passion than to lose your passion,' says chef Justin Schmitt. Prime Seafood Tower La Boucherie in InterContinental Los Angeles Downtown At La Boucherie in InterContinental Los Angeles Downtown, the prime seafood tower is an indulgent spread featuring poached prawns, lobster tail, king crab, grilled and chilled scallops, Salt Spring Island mussels, oysters, salmon sashimi, and Spanish octopus. Served with zesty accompaniments including cocktail sauce, mignonette, and fresh-grated horseradish, it's seafood spectacle at its finest. 'Our seafood tower is a testament to comforting memories of past meals and occasions,' says executive chef Daniel L. Fennessy.' Premium Economy Meal Service EVA Air EVA Air's premium economy class, a concept the airline pioneered in 1992, elevates in-flight dining with its savory congee featuring prawn and fish. This comforting rice porridge is enriched with tender pieces of seafood, offering a warm and satisfying meal that reflects East Asian culinary traditions. Served as part of the breakfast service, it provides a nourishing and flavorful option for travelers seeking comfort at 35,000 feet. Fish Course Kinjohro Kanazawa At Kinjohro in Kanazawa, tai no karamushi is a classic Kaga dish made with red seabream stuffed with okara, vegetables, and other ingredients. This traditional preparation, symbolic of samurai culture, features two seabreams steamed and served facing each other, often gracing weddings and celebratory occasions. Said to have originated in the Edo period with influences from Nagasaki's Shippoku cuisine, tai no karamushi showcases the versatility of red seabream, a beloved ingredient in many Ishikawa recipes. Fresh Halibut XO Holland America Line On Holland America Line, fresh halibut XO is a summer seasonal favorite offered as a supplemental dish on all Dining Room menus. Steamed halibut is paired with Asian vegetables and rich XO sauce made from dried shrimp and scallops, offering a cold-water twist on a dish once prepared with grouper. 'The fresh halibut XO is offered on all Holland America Line Dining Room menus as a supplemental dish by chef Morimoto… It's one of the more popular dishes, just brought back for this summer season,' says Marisa Christenson. Crispy Red Snapper Collar Nobu-Style Black Cod At Umi Uma on Crystal Cruises, the signature nobu-style black cod is a standout. Marinated for days in a delicate blend of sweet white miso, sake, and mirin, the dish embodies chef Nobu Matsuhisa's philosophy of simplicity and harmony. Paired with baby peach and young ginger, the result is a buttery, melt-in-your-mouth fillet, caramelized to perfection and subtly infused with umami sweetness. 'The nobu-style black cod is a signature masterpiece at Umi Uma, a quintessential expression of Nobu's culinary artistry at sea—refined, balanced, and unforgettable,' says Gunter Lorenz, vice president of food & beverage operations. Golden Passion Afternoon Tea with Grilled Shrimp Golden Passion Afternoon Tea At FIVE – Grill & Lounge at Hyatt Centric Kanazawa, the snow crab cake is crafted from freshly caught snow crab from Kanazawa Port, delivering a rich yet delicately light flavor that has become a favorite among international guests. For the summer season, a seasonal seafood marinade is introduced, showcasing locally sourced seafood and paired with a fresh salad made from vegetables provided by contracted local farmers. Fish Dumplings Hyatt Centric Lakeside Ningbo At Hyatt Centric Lakeside Ningbo in China, the golden pouch of East China Sea yellow croaker is a standout summer chef's recommendation. Slices of yellow croaker from Dongji Island are paired with shrimp meat, wrapped in delicate pork caul fat, and shaped into a pomegranate-like pouch. The pouch is gently fried at low temperature, delivering a crispy exterior with a tender, juicy filling that celebrates the coastal flavors of East China. Creole Snapper Bread & Beast Food Photographer At Favorites Bistro Bar in New London, Connecticut, the creole snapper showcases a whole red snapper marinated in house spices, served with black rice, seasonal greens, and sweet plantains. This Caribbean-American dish offers a perfectly balanced bite. 'The red snapper is a symbol of the seaside in my native Haiti, where fresh-caught fish is a daily staple and culinary tradition runs deep,' says owner Majan Pierre. Shrimp Tempura Sushi Taquito Wyndham Grand Clearwater Beach Resort At Ocean Hai at Wyndham Grand Clearwater Beach Resort, the shrimp tempura sushi taquito layers crispy shrimp tempura over seasoned sushi rice, with mango, jalapeño, cilantro, and red tobiko on a crisp nori sheet. Drizzled with cilantro aioli and served open-faced, this dish delivers an unexpected fusion of textures and flavors. 'At Ocean Hai, we seek out ways to blend the restaurant's signature Asian fusion-inspired menu with the backgrounds and inspirations of our talented culinary team while incorporating locally sourced, seasonal ingredients,' says executive chef Nana Darkwah. Ahi Tuna 'Wellington' ULU, Four Seasons Resort Hualalai, Hawai'i At ULU at Four Seasons Resort Hualalai, the ahi tuna 'wellington' reimagines the classic with Bigeye tuna wrapped in luau leaf and flaky pastry, filled with a rich ali'i mushroom and black truffle duxelle. Finished with foie gras Bordelaise and Surinam cherry jam, the dish celebrates Hawai'i's vibrant local flavors. 'This is our interpretation of a classic beef Wellington that celebrates our local fishermen and farmers here on the Big Island of Hawai'i,' says chef de cuisine Chris Damskey. Shrimp N' Waffles The Wharf at Sunset Walk At The Wharf at Sunset Walk in Kissimmee, Florida, shrimp n' waffles puts a playful spin on a Southern classic. Crispy shrimp top a fluffy Belgian waffle, drizzled with sweet Thai chili sauce and sriracha aioli, and finished with sesame seeds, cilantro, and scallions. 'Our shrimp n' waffles is a coastal twist that reimagines a Southern classic, chicken and waffles,' says executive chef Sean Marzan. Miso Marinated Chilean Seabass Hugo's At Hugo's Frog Bar & Fish House in Chicago, the Chilean seabass is marinated in miso and pickled ginger, then pan-seared and served with hon shimeji mushrooms, peas, and a velvety soy-lemon butter sauce. 'Hugo's Chilean seabass, marinated in miso and pickled ginger, is pan-seared and served with hon shimeji mushrooms, peas, and soy-lemon butter,' says chef Bob Gallegher. At Lure Fishbar Chicago, the crispy Asian snapper is a shareable, flavor-packed dish. Snapper is pulled from the bone, coated in tempura, flash-fried for an airy crunch, and tossed in a house-made Szechwan ginger glaze. Served with stir-fried vegetables and fried rice, it delivers a bold balance of textures and tastes. 'The crispy Asian snapper is the first dish I added to the menu when I came to Lure Fishbar. It is a dish that hits all the taste receptors in a perfectly balanced way,' says executive chef Preston Clark. Baked Black Cod 'Dolma' Leonetta This inventive Mediterranean-inspired dish features buttery black cod marinated in shio koji, then wrapped in grape leaves with wild rice and roasted to perfection. Finished with a bright lemon-honey emulsion and served with blistered tomatoes, it offers a nuanced balance of flavors, texture, and depth. Chef Ed Cotton shares: 'I really enjoy this fish preparation, which utilizes a Japanese ingredient… It's one of my favorites on the menu here at Leonetta.' Swedish Style Caviar Waxins At Waxin's in Palm Beach Gardens and Naples, Florida, swedish style caviar highlights vendace caviar served with freshly whipped crème fraîche, finely chopped red onion, dill, lemon wedge, and butter-fried toast. Each bite delivers briny richness with creamy and crisp textures, showcasing the care behind this delicacy. 'What makes swedish style caviar truly special is the meticulous craftsmanship involved in its harvesting… The dedication and time invested in this product is nothing short of remarkable,' says executive chef Melvin Glimstål. Wood Fired Branzino Jack & Charlie's At Jack & Charlie's in New York City, the wood fired branzino is cooked over live fire and paired with miso and sake braised leeks, wild mushrooms, and a bright yuzu broth. The miso leeks add sweetness and depth, complemented by the sake's delicate touch, while the umami-rich branzino harmonizes with the dish's citrus finish. 'For me, it's the miso and sake braised leeks that really bring the dish together… Bright clean flavors and a unique delivery,' says chef Ed Cotton. Pescado Frito Benny's on the Beach At Benny's on the Beach in Lake Worth, Florida, pescado frito presents a showstopping whole red snapper seasoned and deep-fried to crispy perfection. It's served with cilantro-lime rice, mixed vegetables, corn on the cob, pickled red onion, tomato relish, sour cream, and flour tortillas for a festive coastal experience. 'Benny's on the Beach has become known for our pescado frito… The dish is a head turner as it is walked to tables, and we struggle to keep enough of them!' says managing director Dylan Lipton. Seafood Board Bronwyn Knight At Caretta Caretta at The Singer Oceanfront Resort on Singer Island, Florida, the seafood board offers a coastal twist on the classic charcuterie. Crafted with fresh, locally sourced seafood, it features smoked mahi dip, charred octopus, marinated shrimp, and slices of ahi tuna. 'Our seafood board offers a coastal twist on the classic charcuterie, designed as a fun and shareable starter for all seafood enthusiasts,' says food and beverage director Bret Winograd. Fried Yam Prawn Dumpling Quenino At Quenino in Artyzen Singapore, the fried yam prawn dumpling reimagines the classic wu gok with delicate yam pastry laced with Indian spices, vibrant pork and prawn filling, and a poached oyster in house-made kicap oyster sauce. Yacon and celtuce add crisp texture, creating a bold, layered dish that bridges Chinese and Indian culinary traditions. 'This dish feels like the most 'me' thing on the menu—it brings together both my Chinese and Indian heritage in a way that's playful, bold, and easy to enjoy,' says chef de cuisine Sujatha Asokan. Seafood Spaghetti 1212 Santa Monica At 1212 Santa Monica in California, seafood spaghetti pairs homemade noodles with rich marinara sauce and a medley of fresh seafood, including clams, mussels, prawns, and calamari. Each bite offers a taste of the coast, with perfectly cooked pasta and ocean-fresh flavors. 'Our seafood spaghetti is a celebration of the sea—made with fresh, handmade pasta and the day's best catch,' says chef Hiroki Yamagishi. Roasted Local Halibut La Bohème At La Bohème in West Hollywood, roasted local halibut is grilled and served with crustacean coconut broth, maple-glazed butternut squash, steamed bok choy, and gobo root. The dish balances delicate fish with rich broth and earthy seasonal vegetables for a refined yet comforting plate. 'This dish is all about balance—the delicate flavor of locally caught halibut paired with a rich coconut crustacean broth and earthy, seasonal vegetables,' says chef Daniel Perez. Spaghetti alla Chitarra alla Vongole Settecento At Settecento in downtown Los Angeles, spaghetti alla chitarra alla vongole is a timeless Italian classic. Homemade spaghetti alla chitarra is tossed in a fragrant garlic and white wine sauce, then topped with fresh clams. The simplicity of the ingredients lets the pasta and seafood shine. 'Spaghetti alla chitarra alla vongole is a timeless Italian classic—simple, elegant, and full of soul,' says chef Francesco Angri. Ahi Tataki Andaz Maui at Wailea Resort At Ka'ana Kitchen at Andaz Maui at Wailea Resort, ahi tataki offers a fresh take on the classic caprese. The dish combines local Bigeye tuna, creamy burrata cheese, local tomatoes, and a hint of lilikoi, finished with Hawaiian black lava salt. It's a perfectly balanced fusion of flavors celebrating Maui's local bounty. 'Originally created by one of Ka'ana's first chefs, this dish is a fresh take on the classic caprese… The richness of the cheese meets the clean, delicate flavor of the tuna, all brought together with a touch of lilikoi and Hawaiian black lava salt,' says executive chef Ritchard Cariaga. Jewel Box Hoshino Resorts At HOSHINOYA Bali in Ubud, Indonesia, the jewel box is a stunning chirashi don showcasing salmon, scallop, pearls of ikura, fresh snapper, tuna tataki, and lightly charred squid. Meticulously crafted with delicate Japanese culinary techniques, the dish celebrates both Bali's local ingredients and Japanese authenticity. 'In addition to creative Balinese and Indonesian-inspired dishes, we take pride in offering authentic Japanese cuisine, meticulously crafted with delicate Japanese culinary techniques and the finest local ingredients,' shares the team at HOSHINOYA Bali. Caribbean Seafood Pot Blue Water Bistro in Wymara Resort + Villas, Turks & Caicos At Blue Water Bistro in Wymara Resort + Villas, Turks & Caicos, director of culinary and executive chef Andrew Mirosch showcases the region's bounty with a Caribbean seafood claypot. Featuring sustainably harvested Turks lobster, jumbo tiger prawns, bay scallops, conch, mussels, New Bedford scallops, and grouper in a rich Jamaican-style coconut curry, it's served with red bean rice. 'Our goal was to celebrate the best of local Caribbean fare, highlighting regionally grown produce and the freshest line-caught, net-free seafood from Turks & Caicos,' says chef Mirosch. Baked Lobster Banyan Tree Krabi, Thailand At The Bird's Nest at Banyan Tree Krabi, Thailand, baked lobster is paired with a rich, creamy, tangy, and spicy Penang curry fruit sauce. The sauce blends coconut milk, kaffir lime leaf, and chili for a fusion of bold tropical flavors, showcasing Thailand's coastal bounty. Perched in elevated table pods amid the canopy of trees, The Bird's Nest offers a stunning backdrop for this standout main course. Tuna Belly W Punta de Mita At Rubra in W Punta de Mita, Mexico, chef Daniela Soto-Innes celebrates Mexico's West Coast seafood with a stunning tower of lobster, Bahia shrimp, oyster clams, Toro Blue Fin Tuna, and tropical kiwi and pineapple accents. Each bite is elevated with homemade, regionally inspired sauces that honor local fishing traditions, delivering a true taste of the Pacific. Skull Island Prawns Park Hyatt Auckland Part of the Seafarer Dinner experience at Park Hyatt Auckland, Skull Island Prawns showcases naturally sweet prawns sustainably sourced from Australia's tropical northern waters—some reaching up to 26 centimeters long. Executive chef Sven Ullrich emphasizes the resort's commitment to eco-friendly practices and sustainability, highlighting a menu crafted from ingredients sourced exclusively from local, certified suppliers. Spaghetti al Nero di Seppia El Encanto, A Belmond Hotel, Santa Barbara, At El Encanto, A Belmond Hotel, Santa Barbara, chef Alex Bollinger crafts this stunning dish with spaghetti al nero di seppia, complemented by rainbow chard and a delicate Champagne lemon beurre blanc, topped with Kaluga Reserve caviar. Inspired by a memorable experience at Citronelle and honoring California's coastal heritage, this dish embodies a thoughtful nod to sustainability and culinary nostalgia. El Encanto executive chef Alex Bollinger explains: 'Now, thanks to sustainable aquaculture, we can responsibly enjoy abalone… honoring California's deep-rooted seafood traditions.' Pan Seared Cobia Limewood Bar & Restaurant At Limewood Bar & Restaurant in Berkeley, Executive Chef Joseph L. Paire III captures the essence of summer with his Pan Seared Cobia filet. The firm fish, crisped to perfection, is complemented by a vibrant salsa verde and sweet summer peas. 'In the Summer months our menu becomes very seafood focused to lighten things up, and help compliment the awesome produce that pops up this time of year,' shares Chef Paire. 'The fish is firm but light, skin nice and crisp, and has the brightness of summer peaking through from the salsa verde.' Please find images attached Nestled at the base of Claremont Canyon in Berkeley, Claremont Resort & Club is a landmark destination known as the 'White Castle in the Hills.' Established in 1915, the resort celebrates its 110th anniversary, offering beautifully restored rooms and suites, a world-class spa, and distinguished dining. Its private Club fosters a close-knit community, adding to the iconic charm that overlooks the San Francisco Bay. New Quarter High Tide Raw Seafood Platter New Quarter's High Tide Weekends in Richmond showcase the diverse flavors of Australian seafood with a long, laid-back seafood lunch designed to share. The $76 per person feast features Moreton Bay Bugs, Pacific Oysters, Beef Tartare & Asparagus Rice Paper Rolls, and the signature Betel Leaf Kingfish, all served with vibrant dipping sauces. 'High Tide at New Quarter is about indulging in laid-back luxury—bright, bold flavours and free-flowing drinks built around a generous raw seafood platter designed to share,' says Executive Chef Scott Lord of Commune Group. Oysters Moonhouse At Moonhouse in Melbourne's Carlisle Street, Wednesday evenings are transformed into a midweek seafood ritual. For $30 per person, guests savor a market-fresh fish, either steamed or pan-fried, accompanied by bold Firewater broth or a fragrant Shaoxing option. 'Fish Night is all about comfort and ritual—a simple midweek tradition that lets beautiful market-fresh fish shine with punchy, flavour-driven broths and sides,' says Executive Chef Scott Lord of Commune Group. Diners can pair their fish with shared sides like Chinese broccoli with sesame, kung pao brussels sprouts, or fried rice. Caviar Tart Hotel Nia At Porta Blu in Menlo Park's Hotel Nia, approachable luxury comes to life in the form of the caviar tart. Served on house croutons with egg, mascarpone mousse, and trout roe, the dish balances elegance with playfulness. 'I wanted to lessen the intimidation of an ingredient that is only associated with luxurious experiences. The caviar tart is an elegant yet playful way of showing just that,' says Executive Chef Malcolm Chow. For an extra touch of decadence, opt for kaluga caviar. Kona Kanpachi En Croute Prince Waikiki | At 100 Sails Restaurant & Bar in Prince Waikiki, the Kona Kanpachi En Croute is a showstopper. This award-winning Japanese fish, known for its delicate, buttery flavor, is enveloped in a toasted brioche bun with shrimp pâté and fragrant lemongrass. It's served with a rich truffle dashi infused with truffle and a bright yuzu emulsion, alongside farm-fresh vegetables and Ho Farms tomatoes. 'Here at Prince Waikiki, we take pride in creating a unique dining experience utilizing only the freshest local ingredients and pairing it with a contemporary twist of both Japanese and French techniques,' says Executive Chef Jeremy Shigekane. At Soho Beach House Canouan, the Snapper Bluff celebrates the island's coastal bounty. A delicate fillet of locally-caught snapper is pan-seared and served atop a velvety coconut-lime emulsion, enhanced with blistered cherry tomatoes, pickled island vegetables and charred scallion oil. Grilled breadfruit chips add a signature Caribbean touch. 'The Snapper Bluff is our tribute to the island—fresh from the sea, kissed by fire, and layered with the bold, bright flavors that define Canouan. It's not just a dish, it's a story on a plate,' says executive chef Johann Zwahlen. East Caribbean Barracuda Mandarin Oriental, Canouan At Mandarin Oriental, Canouan's Tides Bar + Grill, the East Caribbean Barracuda is grilled over coconut husk charcoal, paired with crispy pineapple chips, curried pumpkin silk and fennel salad. 'Our East Caribbean Barracuda is truly special. It's not only non-toxic and incredibly pure, but we elevate it further by grilling it over coconut husk charcoal,' says executive sous Chef I Gede Wicaksana. Caribbean Lobster Risotto Canouan Estate Resort & Villas, At Canouan Estate Resort & Villas, the Caribbean Lobster Risotto highlights locally caught lobster atop creamy risotto with velvety coconut espuma infused with Vincy pepper. Fresh spinach, garden peas, and a splash of smoked lemon juice complete this comforting yet vibrant dish. 'This dish, with its sweet, firm lobster and velvety coconut espuma infused with Vincy pepper, is our Canouan take on comfort food. It's a plate that truly says 'comfort with a sense of place'—familiar, yet unmistakably rooted in the Grenadines,' says chef Raushan Kuma. Spaghettoni Brett O'Brien At Sí Sí, EHP Resort & Marina's signature Spaghettoni features fresh handmade pasta, king crab, manilla clams, and preserved fennel, all bathed in a rich shellfish bisque made from lobster, shrimp and crab. Anchovy breadcrumbs add a savory finish. 'At EHP Resort & Marina, our Spaghettoni celebrates the full spectrum of coastal flavors,' says chef partner Dane Sayles. Maine Lobster & Squid Ink Tagliatelle White Barn Inn, Auberge Resorts Collection, At White Barn Inn, Auberge Resorts Collection, this dish weaves a personal story with local pride. Fresh Maine lobster from a fisherman friend and foraged sea beans are served atop squid ink tagliatelle, creating a true homage to the coastal bounty. 'The Maine Lobster & Squid Ink Tagliatelle dish is deeply personal to me. It tells the story of my lifelong love for the Maine coast,' says executive chef Mary Dumont. Spanish Octopus Remy's Loose At Remy's Loose at the The Chanler at Cliff Walk the Spanish octopus is brined with fresh citrus and house-fermented hot sauce, then gently confit in olive oil for six hours. Finished on the plancha for a crisp, caramelized crust, it's served with sweet and sour cauliflower and bright Meyer lemon. 'My goal is to create something deeply familiar, yet refined, elevating the familiar with thoughtful contrast,' says executive chef Jacob Jasinski. Khao Phad Saffron Banyan Tree Mayakoba At Banyan Tree Mayakoba's Saffron, khao phad saffron combines premium Thai jasmine rice infused with saffron and fresh seafood—shrimp, squid, scallops and mussels—from the nearby sea. 'We use authentic Thai jasmine rice cooked with saffron, combined with the freshest seafood,' says chef May. Chilean Sea Bass The Setai, Miami Beach At The The Setai, Miami Beach, the Chilean sea bass is served with charred tomato miso, red onion, and a hint of lime. The dish balances the sea bass's delicate texture with a refined blend of savory, sweet, and acidic notes. 'The richness of the fish is beautifully complemented by the bright, savory notes of the charred tomato miso and fresh lime,' says executive chef Vijayudu Veena. Calamari Fries Michael A Chirichillo At Clever Koi, a modern Asian eatery in Greater Phoenix, calamari steak is sliced into strips, lightly battered in tempura, and flash-fried for a crispy, zesty bite. Finished with mint furikake and a citrusy yuzu aioli, it's a creative take on a classic. 'Instead of the usual rings and tentacles, we use calamari steak cut into strips, hence the name,' says co-owner Joshua James. Dry-Aged Red Snapper 'a la Plancha' Kimpton Grand Roatán Resort & Spa At Kimpton Grand Roatán Resort & Spa, snapper is dry-aged for three days to intensify its flavor, then seared a la plancha for ultra-crispy skin. Served with carrot-coconut purée, pineapple chimol, and a creamy curry sauce, this dish highlights local bounty. 'We dry-age the snapper to enhance its flavor and texture, sear it a la plancha, and serve it with a rich, creamy curry sauce,' says executive chef Guido Ojeda. Angry Lobster gigi's Montauk, At gigi's Montauk, the angry lobster is a 1-pound lobster chopped into hearty chunks, cooked to tender perfection and drenched in a spicy, buttery sauce. Garnished with green onion and citrus, the dish balances rich decadence with fiery heat. 'The Angry Lobster is a fiery, flavor-packed dish featuring succulent lobster smothered in a bold, spicy butter sauce,' says chef Jason Lee. Kampachi and Chocolata Clam a 'la Diabla' COMAL at Chileno Bay Resorts & Residences At COMAL at Chileno Bay Resorts & Residences , two standout dishes showcase Baja's sustainable bounty. The Kampachi, a delicately marbled fish from Baja California Sur, is served crudo-style with seaweed salad, cashew miso vinaigrette, and corn furikake. The Chocolata clam from the Sea of Cortez is paired with a reimagined a la Diabla sauce, enriched with ginger and fermented chile for bold, coastal flavors. 'We work closely with sea farms in Baja that prioritize environmental stewardship, ensuring the continued availability of these regional delicacies while respecting the ocean's natural rhythms,' says chef Yvan. Seafood Tower Cameron Mitchell Restaurants At Ocean Prime, the custom-built shellfish tower offers a selection of oysters, shrimp cocktail, Maine lobster, and Dutch Harbor King Crab legs, enhanced by a cascade of liquid 'smoke' for dramatic effect. 'The smoking comes from dry ice, and it adds a whimsical feel that draws your eyes down the entire tower from the top as you follow the cascading 'Smoke,'' says corporate chef Jason Shelley. Low Country Seafood Pasta Andrew Cebulka At Fleet Landing in Charleston, SC, fettuccine is tossed with shrimp, scallops, crawfish, mussels and andouille sausage in a rich Creole butter sauce. Asparagus, tomatoes, and parmesan add color and flavor. 'We combine fresh seafood and andouille sausage in an aromatic creole butter cream sauce to create a rich, vibrant pasta that exudes a sense of warmth and southern hospitality,' says executive chef Andy McLeod. Halibut Costa Aleece Sophia At Costa* in Charleston, fresh halibut is brined, dried, and basted in early spring garlic, served with BBQ squid, English peas, and pancetta. 'This variation is fresh halibut brined, dried, and gently basted in early spring garlic, paired with local squid cured in shio-koji for sweetness, lardo for texture, and plump, sweet peas,' says executive chef Vinson Petrillo. Pan Seared Scallop Ryan Belk At Wild Common in Charleston, a pan-seared scallop is paired with bamboo rice, mussels in carrot-vadouvan curry and bok choy from Dogpatch Farmstead. 'This dish is really special to Wild Common because it highlights our collaboration with Dogpatch Farmstead, which is a local farm owned and operated by one of our chefs, Casey,' says executive chef Orlando Pagán. Seafood Dip Woven Seafood & Chophouse At Woven Seafood & Chophouse in Tacoma, the seafood dip blends seafood trimmings with spicy aioli, Kabayaki sauce, Monterey Jack cheese, gremolata and Woven-style fry bread. 'This dip utilizes a mix of seafood trimmings that would often be thrown out, blending an American comfort food with Asian flavors and techniques,' says executive chef Dexter Mina. Octopus with Calabrian Chile Vinaigrette Silver Sands At Eddie's in Silver Sands, octopus is braised for over three hours, then roasted in olive oil for a crisp exterior and tender interior. It's finished with a bold Mediterranean-style vinaigrette made with Calabrian chiles, lime juice, lime zest, Colatura, and cilantro. 'For me, this dish is about coaxing flavor out of every step: slow braising for tenderness, roasting for texture, and a punchy vinaigrette to tie it all together,' says chef Finn O'Hara. Caicos conch The Palms At Sí Sí at The Palms, freshly caught Caicos conch is lightly cracked and fried to a crisp, served with shallots, mixed greens, and smoky chipotle sauce. 'This dish showcases the finest locally caught Caicos conch, prepared with precision to highlight its natural flavor and crisp texture,' says Executive Chef Rajasekar Ravindran. Pan Seared Native Red Snapper The Shore Club At SUI-REN at The Shore Club, native red snapper is pan-seared to perfection and served with smoky Ají Amarillo sauce and savory Chaufa. 'This dish is all about bold, balanced flavor—the native red snapper is paired with smoky Ají Amarillo sauce and savory Chaufa,' says Acting Executive Chef Raheem Junker. Herb Basted Scallops with Artichoke Purée Nobu Hotel Palo Alto At Nobu Hotel Palo Alto, herb-basted scallops are paired with creamy California artichoke purée, lemon gastrique, and fresh spring vegetables. 'Herb-basted scallops paired with creamy artichoke purée, brightened by lemon gastrique and balanced with fresh spring vegetables — a dish that highlights clean, seasonal flavors,' says Executive Chef Ryan Mendoza. Million Dollar Roll Casa Sensei At Casa Sensei in Fort Lauderdale, the luxurious Million Dollar Roll layers lobster, scallops, foie gras, and caviar, finished with shimmering gold flakes and a drizzle of truffle oil for a silky, unforgettable bite. 'This roll was designed to wow – every ingredient is over-the-top in the best way, and together they create something rich, silky and unforgettable,' says Executive Chef Willfredo Reyes. At Pubbelly Sushi , citrus-laced lobster is wrapped in spicy honey and chives, then tucked inside a soft, glazed donut, creating an irresistible sweet-savory mashup. 'It's playful, sweet and savory all at once. We wanted to surprise people – and it's become one of our most talked-about bites,' says Chef José Mendín. Hama Kama Uchi Miami At Uchi Miami, oak-grilled yellowtail collar is served with salsa verde, ponzu, and charred lemon for a smoky, flavorful dish. 'Yellowtail collar is one of the most flavorful cuts of fish, and when we oak-grill it, that natural umami richness deepens before being layered in acid to bring out a bright flavor profile,' says Executive Chef Tyson Cole. Shima Aji Crudo Uchiko At Uchiko, striped jack is served with koji citrus granita, brown butter crème, fraiche, and Thai chili for a delicate yet bold dish. 'This dish is about contrast. Shima Aji has a clean, subtle flavor, so the koji granita brings umami and acid, the brown butter and crème add texture and warmth, and the Thai chili just lifts it at the end,' says Executive Chef Tyson Cole. mages: HERE Grilled Shrimp Tacos Ocean Blue Restaurant At Ocean Blue Restaurant in Myrtle Beach, a highlight of the menu is the Pan-Seared Grouper Filet. This signature dish features perfectly seared grouper, its delicate, flaky texture complemented by a creamy corn and spinach risotto and fresh seasonal vegetables. Nestled within The Ellie Beach Resort and just minutes from Murrells Inlet—known as 'The Seafood Capital of South Carolina'—Ocean Blue showcases the bounty of the coast in every bite. 'This dish showcases the best of coastal flavors with creamy, comforting risotto and perfectly cooked grouper,' says Executive Chef David Matson. Crying Tiger Seared Tuna and Walnut Shrimp Tigress At Tigress in The Perry Hotel Naples, Florida, Chef Dale Talde fuses Cantonese flavors with steakhouse boldness. The Crying Tiger Seared Tuna features avocado salad and pickled gooseberries, while the Walnut Shrimp balances candied walnuts and walnut aioli with radish. 'We've incorporated intricate flavors to create a balance of brightness, texture, and depth,' says Chef Dale Talde. Mayan Octopus Woodend by Curtis Stone At Woodend by Curtis Stone in the Riviera Maya, local octopus is grilled over embers and glazed with pineapple gastrique and chili chilhuacle romesco. 'One of their specialties is our Mayan Octopus, grilled over embers and glazed with pineapple and a chihuacle chili romesco,' says Head Chef Adolfo Murillo. Shrimp & Blue Crab Casarecce THesis Hotel Miami At The Collab at THesis Hotel Miami, this standout dish combines shrimp and blue crab with seafood broth, corn puree, spinach, and Calabrian chili. 'Our Shrimp & Blue Crab Casarecce is a study in balance: the richness of crab, the purity of sweet corn, and Calabrian chili's slow burn—each bite has intention,' says Chef Peiyuan Nung. At Bourbon Steak Nashville, the Caviar Twinkie offers a striking start to the meal, combining pristine Petrossian caviar with vibrant yuzu crème fraîche and traditional garnishes. The playful, elegant dish nods to both nostalgia and indulgence. 'We wanted to offer something both nostalgic and elevated as a first bite,' says Executive Chef Travis Tanner. Soft Shell Crab & Udon 888 At 888 in Nashville, crispy tempura soft shell crab crowns udon noodles in a rich, savory uni curry broth. Topped with maitake mushrooms and caviar, the dish offers bold flavors with refined elegance. 'We wanted to create a symphony of textures and umami flavor to represent the Japanese roots of 888,' says executive chef Alfredo Bueno. Seabass Porchetta Torno Subito Miami At Torno Subito Miami recently recognized by the Michelin Guide, chef Bernardo Paladini brings bold creativity to the legendary Massimo Bottura's first U.S. restaurant. His seabass porchetta reimagines the classic porchetta sandwich by replacing pork with wild seabass, layered with smoked pork belly, rosemary, dill, garlic, and black pepper. Served with zesty lemon emulsion and tender grilled baby lettuce, this dish perfectly captures the restaurant's playful, boundary-pushing spirit. 'Our seabass porchetta was born from the playful idea of turning a traditional porchetta sandwich into something unexpected—made entirely with wild seabass,' says chef Bernardo Paladini. At Omni San Diego Hotel's Tortuga Pool Bar and Terrace, the baja ceviche is a refreshing showcase of coastal vibrancy. Fresh catch of the day is tossed with gigante corn, avocado, vine-ripened tomatoes, and crisp cucumber, then finished with zesty serrano leche de tigre and a splash of lime. 'There's a reason fresh fish ceviche never goes out of style—it's the perfect harmony of ocean freshness, citrus brightness, and bold flavor in every bite,' says director of food & beverage Jordan Cook. Creole Shrimp & Grits Restaurant Iron At Restaurant Iron in Pensacola, the creole shrimp & grits combines blackened large gulf shrimp with creamy raclette rice grits, ham hock braised collard greens, creole shrimp butter, andouille sausage, fresh rosemary, and blistered heirloom tomatoes. 'Our creole shrimp & grits draws inspiration from a New Orleans classic. The New Orleans-style BBQ sauce truly makes the dish,' says executive chef Alex McPhail. At Salt Wood Kitchen & Oysterette at The Sanctuary Beach Resort in Marina, CA, the whole grilled daily catch for two is cooked over an open flame and topped with housemade chimichurri, fried garlic, and apricot chutney. This shareable dish highlights the freshest fish from Monterey Bay, celebrating bold coastal flavors. 'We're not trying to reinvent seafood—we're getting out of the way and letting the fire, and the fish do the talking,' says the team at Salt Wood Kitchen & Oysterette. Hamachi Aguachile Crudo Omni Tempe Hotel at ASU At Lucero Rooftop Lounge & Terrace at Omni Tempe Hotel at ASU, the hamachi aguachile crudo pairs yellowtail with mango habanero aguachile, red onion, cucumber, jalapeño and cilantro oil. This Southwest-inspired crudo delivers punchy flavors perfect for rooftop dining. 'A good dish doesn't need accolades—just silence and an empty plate,' says chef Cesar Ruiz. Uni Toast and Uni 'Carbonara' The Inn at Mattei's Tavern At The Tavern at The Inn at Mattei's Tavern in Los Olivos, chef Kevin Malone showcases the versatility of uni in two standout dishes. The uni toast features red sea urchin atop toasted brioche with blood orange gel and a hint of fresno chili. The uni 'carbonara' reimagines the classic with tagliatelle in a rich uni cream sauce, minced Spanish chorizo, trout roe, cured lemon, and fresh shiso. 'Uni has such a distinct flavor, and I wanted to do something unexpected that showcased its versatility,' says chef Kevin Malone. Crispy Red Snapper Collar Peark & Horn At Pearl & Horn, the Gulf Coast red snapper collar is dusted with spiced cornmeal, flash-fried, then oven-finished for a crispy texture. Served with housemade adjika beurre blanc, pickled onion herb salad and parsley oil, the dish marries vibrant coastal flavors with Georgian heritage. 'The adjika beurre blanc combines the heritage from my home country of Georgia with a French classic technique,' says executive chef George Lazi.
The Independent
3 days ago
- Lifestyle
- The Independent
Hôtel des Grands Voyageurs, Paris hotel review
Add a dash of New World grandeur to your Paris experience with Hôtel des Grands Voyageurs' uniquely Franco-American fusion – offering a late-night bar, an ideal Saint-Germain location and a gourmet menu with a twist Location Hôtel des Grands Voyageurs can be found in the 6th Arrondissement, a stone's throw from Saint-Placide Metro station, yet tucked around the corner to avoid any noise from the local late-night bars. A 10-minute walk south is the Montparnasse Tower, the 56th floor of which offers the best views of the Eiffel Tower in the city. You are also just a short stroll away from a superb array of cafés, shops and bars. You're looking at an hour or so in a cab from Charles De Gaulle Airport, but Eurostar travellers should be able to step off the train carriage and reach reception in about 45 minutes, via either a taxi or the Metro. The vibe The Art-Ddeco aesthetics of 1950s-era America fit slickly with the city's sensibilities – all dark wood furniture and soft lighting delivering a sense of crisp comfort throughout. The bar takes pride of place behind the reception desk and is complete with kaleidoscopic shelves of bottles. There's also a restaurant. Service A friendly face is usually ready to greet guests, answer questions or reserve table at the restaurant. On our visit we ambitiously booked dinner for the night of our arrival, but Eurostar had other plans and our delays meant moving it back 24 hours – something reception handled with no issues. Bed and bath Neat and compact, the floor space was standard for a city-centre hotel, but the bathroom was generous with a walk-in shower and Diptyque toiletries. A Nespresso coffee machine assuaged the need to rush down for breakfast while ample space and hangers were provided in the wardrobe, along with a bathrobe and slippers. A rare touch of overcomplication came in the form of 'day' and 'night' light switches, which appeared to be running on a different timezone. Food and drink It is a bold play to land in the capital of France, of all places, survey the culinary culture and say: 'Anyone for mac and cheese balls?'. But that is what Hôtel des Grands Voyageurs has done with offerings such as lobster roll, New York burger and a dessert called Snickers Nostalgia on a relatively concise menu. And yet, this is no Yankee Doodle ho-down and the restaurant nails the delicate balance between gourmet and approachable with flare. French staples such as cordon bleu and those mac and cheese balls are divine. The downstairs Poppy Bar is open until 2am for nights you don't want to end, with signature cocktails available alongside classics. Napa Valley wines are mixed in among local offerings and Telmont champagne. They also open the kitchen for Sunday brunch and a classic breakfast buffet features plenty of fruit, cheeses and pastries. The bacon is of the American variation, but overall, the offerings are comfortably continental. Facilities Guests can enjoy a reasonably-sized gym and sauna, plus parking in the basement. Accessibility All public spaces are accessible, and four rooms are fully adapted for disabled guests. Staff are also specifically trained to help those who have additional needs. Pet policy Pets can stay in the hotel for €35 per pet, per night. Check in/out Check-in from 3pm, check-out until 12pm. Family friendly? There is a kid's menu in the restaurant, but the hotel's child-friendliness ends there. At a glance Best thing: Superbly located for discovering some favourite Parisienne haunts. Perfect for: Couples and small groups out to indulge in some familiar-but-fresh culinary delights. Not right for: Travellers seeking a strictly classic Parisian experience. Instagram from: Recreate your own Nighthawks shot from the sleek and shimmering front-of-house bar by reception.
Arab News
7 days ago
- Entertainment
- Arab News
Where We Are Going Today: ‘Cafe Boulud' – French restaurant in Riyadh
Riyadh's Cafe Boulud, a French restaurant founded by chef Daniel Boulud, offers a culinary performance as refined as its marble interiors and softly lit atmosphere. From the moment you're seated, you're in for a journey, not just a meal. The tasting menu is an elegant parade of flavors, beautifully plated and rich with French technique. Each course is executed with precision, but it's the taste that truly stuns. The raviolo, for example, with its herbaceous ricotta filling and a delicate touch of pine nut and parmesan, felt both comforting and complex. The wagyu striploin, served with panisse, salsify, and a black pepper jus, was a standout, tender and deeply flavorful. Even the lighter dishes, like the hamachi with horseradish and pistachio, were layered and bright. Of course, this level of dining comes with a high price tag. But when you consider the attention to detail, the ambiance, and the impeccable service, it feels justified. You're not just paying for food, you're paying for artistry. This is the kind of place you visit for a special occasion, or when you want to be reminded that food can be more than a meal, it can be an experience. For more information, check their Instagram @cafebouludriy.
Irish Times
24-05-2025
- General
- Irish Times
Lobster Thermidor: A Donegal family recipe for a seafood classic
Serves : 2 Course : Dinner Cooking Time : 10 mins Prep Time : 30 mins Ingredients 1 whole live lobster (600g-800g) Sea salt 1tbs vegetable oil 2 shallots, finely diced 30ml brandy 100ml white wine 200ml double cream 1tbs wholegrain mustard Juice of half a lemon Sea salt 1/2tsp Tabasco 30g grated parmesan or gruyere cheese To garnish: Handful fresh chervil Handful dill 1tbs olive oil 1tbs lemon juice Place a large pot of hot water on the hob, season heavily with salt and bring to the boil. To humanely kill the lobster, keep it in a cold fridge until just about to use. Remove it from the fridge and place on a chopping board. Then, using a sharp chef's knife, quickly and firmly insert the tip into the lobster's head, just behind the eyes, pressing down to split the head in half. Immediately place the lobster in the boiling water and blanch for five minutes. Remove the lobster from the water and place on a large chopping board. Remove the claws by twisting them off at the base, then place the claws back in the boiling water and cook for another three minutes before removing and setting aside, to be served with the finished dish. Use a sharp, heavy knife to split the lobster in half lengthways, keeping the shells intact. Remove the dark vein from the tail meat, along with the meat from the head and any tiny pieces of broken shell, and discard. Pick the tail meat out and slice into small pieces, then place the pieces in a bowl. Heat a nonstick pan and add some vegetable oil. Add the shallots and sweat them down for three to four minutes, then add the brandy and white wine and reduce the liquid by half. Stir in the cream and allow to reduce until the liquid has reduced by half and thickened slightly, then lower the heat. Finish by adding the mustard, lemon juice, salt and Tabasco, then stir back in the sliced lobster tail meat. Preheat the grill to high. Spoon the mixture back in to the lobster shells, then place on a tray. Sprinkle on the grated Parmesan and place under the grill until golden brown. While the lobster is under the grill, make the fine herb salad. Pick the chervil and dill and place in a bowl. Lightly dress with the olive oil and lemon juice, then add to a serving plate. Serve immediately with the grilled lobster Thermidor, garnished with a lemon wedge. Lightly hit the claws with a heavy rolling pin to crack the claw shells and expose the meat, and serve them alongside.
Times
21-05-2025
- Entertainment
- Times
It's the latest boast: I have a cheese grotto
Where do you stand on grottoes? I don't mean the small cave-like places adorned with seashells — I mean, weird: why would you have an opinion about those? — or indeed the tinsel-strewn garden sheds where men in fake beards pretend to hang out in the run-up to Christmas. No, we're talking cheese grottoes, which are apparently the ultimate accessory for the cheddar-loving classes. Sous Chef, the online larder for epicureans, has recently highlighted them as a 'hero' product, and there's an entire website, dedicated to them. Their popularity seems to have swept across the Atlantic from the land of the Swiss slice. Oprah Winfrey, not content with foisting on us the ludicrously overhyped Our Place Always Pan, is advocating a small wooden
