René Redzepi, Grant Achatz, Daniel Humm, and others will serve things like haute anchovies and sardines to celebrate World Oceans Day.
It's called Seamore's, and it'll serve under-utilized, local cuts of fish.
Butchers, bakers, pickle-makers, and spice merchants.
Tacos, curry mussels, and, duh, lobster rolls.
This sushi-mad city has a newfound fascination with alternative fish dishes.
Potential lunch break dishes include Albacore tartare and Maryland blue crab cakes.
Fish tacos and grilled filets will bulk up the city's growing seafood scene.
The chef's latest exploration of seafood spans time, region, and memory.
Owners explain the name, but still won't let loose with the secret recipe.
David LeFevre's sister restaurant to MB Post features a raw bar and sections for "old school," "new school," and "no school" seafood dishes.
The chef likens them to "the sixth man coming off the bench. Not a star player, but critical to the success of many dishes."
Jason Travi's new menu features a morning burger served on pancakes, Bloody Larrys, and even more uses for maple syrup.
The chef confirms he would like to focus on "very simple" seafood.
L.A.'s current trends of Southern cuisine and regional seafood are coming together in a casual environment.
The seafood restaurant is going to be called "Fishing With Dynamite."
The Spago vet returns with a menu inspired by his native New England.
Daniels was formerly the executive sous at Manhattan's Perry Street.
The chef describes himself as a "fishing fanatic," spent two years working as a commercial fisherman.