Flavor Trends, Strategies and Solutions for Menu Development
Picture for Take to the Sea
Chefs showcase creative ways to highlight seafood
Picture for Farmed Whole Trout from Fish by José Andrés
Fish by José Andrés creates a summery Idaho farmed trout with a 'peachy' air, using heirloom tomatoes and peaches, then cooking in a charcoal oven for a crispy skin and smoky flavor.
Picture for Ahi Tuna Poke Bowl by Ocean Prime
At Ocean Prime the recently added Ahi Tuna Poke Bowl with avocado and Sriracha vinaigrette sells exceptionally well.
Picture for Chilean Sea Bass by Sunda New Asian
Sunda New Asian's best-selling seafood entrée is a Chilean sea bass dish that chef Mike Morales first made on a whim.
Picture for Branzino by Centrolina
Centrolina serves its branzino whole, head to tail, boneless so that it can be stuffed with lemons, rosemary and thyme.
Picture for Alaska Halibut from Cindy’s
At Cindy’s in Chicago guests often ask about the seafood's sustainability - keeping the restaurant searching for the best producers of sustainably raised seafood it can locate.
Picture for Rainbow Trout from Granville's
Granville, Los Angeles, features a rainbow trout with an amandine crust that uses pepitas and housemade preserved lemon, with grass-fed butter, giving it both familiarity and subtle unique touches.
Picture for Whole-roasted fish and Puerto Nuevo-Style Maine Lobster from Coasterra
At Coasterra two of the best-selling seafood entrées are head-to-tail options - a whole-roasted local fish of the day, and the Puerto Nuevo-Style Maine Lobster.
Picture for Ceviche Martini de Tigre from Pisco Rotisserie & Cevicheria
Pisco Rotisserie & Cevicheria's top-selling ceviche is the Ceviche Martini de Tigre, which he blends the traditional flavors of Peruvian ceviche with Southern California ingredients.
Picture for Scallops from Sur Lie
At Sur Lie, Portland, Maine the pan-seared scallops has developed an almost cult-like following. The scallops are sourced, processed and repacked meticulously to ensure this popularity is maintained.
Picture for Nashville Soft Shell Crab from The Salt Line
The Salt Line in Washington, D.C. creates a New England take on a Southern U.S. classic, utilizing Mid-Atlantic ingredients.
Picture for Fish Collar from Nico Osteria
Nico Osteria in Chicago uses a deeply flavored glaze on its collar, then finishes with a spice mix, and grills until crispy.
Picture for Mixed Seafood Stew from Prawn Coastal Casual
Prawn Coastal Casual in California centers on flavorful broths made in tilting steam kettles, creating a rich taste with complex flavors.
Picture for Pacific Halibut from Travelle Kitchen + Bar
When Pacific halibut is in season, Travelle Kitchen + Bar sells three times as much of it as the next best-selling seafood items on his menu.
Picture for Oysters from Publican Anker
Oysters are the best-selling seafood item at gastropub Publican Anker, served on the half shell with just a slice of lemon, or roasted, with yuzu butter.
Picture for Seafood Best Sellers: Halibut and Scallops
Tavernonna in Kansas City, Mo., has found success in selling both scallops and halibut by pairing them with produce brought in from local farms.
Picture for Shrimp and Grits from Walk-On’s Bistreaux & Bar
Walk-On’s Bistreaux & Bar, in Louisiana, takes jumbo Gulf shrimp and stuffs them with cream cheese and pickled jalapeños, wraps them in smoked bacon, char-grilled, serves them on sweet-corn grits and and tops them with a chile glaze.
Picture for Maine Scallops and Wild Alaska King Salmon from Fire & Vine Hospitality
The highlights of the menus at Aqua by El Gaucho in Seattle and The Lakehouse in Bellevue, Wash., are Maine scallops and wild Alaska king salmon, respectively.
Picture for Buffalo Ranch Octopus from Herringbone Waikiki
Buffalo Ranch Octopus is one of the top-selling menu items at Herringbone Waikiki, Honolulu, offering an unexpected take on how octopus is traditionally served.
Picture for Halibut from Oceana
At seafood-centric Oceana in Manhattan, mild fish like the top-selling halibut is prepared using more pronounced ingredients, varying with seasons.
Picture for New England Cod from Canoe
At farm-to-table Canoe in Atlanta, Matthew Basford keeps the flavors complementary with the strength of the fish flavors.