From shareable plates and appetizers, to fresh daily catches, to more traditional craveables, we’re savoring the season’s best seafood. Check out some of our chefs’ suggestions for their favorite seafood indulgences.
The Avenue Steak Tavern Grandview
When it comes to seafood, The Avenue Steak Tavern has something for everyone to enjoy – from appetizers, to more casual fare to upscale entrées. One of Executive Chef Kaitlyn Sharbo’s favorite seafood dishes is the Atlantic Salmon. This pan-seared fish is served with sautéed spinach and a unique fennel confit and is finished with a reduced chardonnay butter sauce. The aromatics of this dish are unforgettable.
If you’re looking to enjoy something a little more casual, Chef Kaitlin recommends their Fried Fish Sandwich. Cod is flown in fresh daily to The Avenue and is tempura fried, which makes the fish extra tender and juicy, and the coating is light and crispy. Then, it’s finished with muenster cheese, lettuce, tomato, and a delicious homemade remoulade.
Did you know that The Avenue’s Shrimp Dejonghe is inspired by Henry de Jonghe’s famous dish at the 1892 Chicago World’s Fair? The tender shrimp is sautéed in wine before being blanketed in garlicy, buttery breadcrumbs, and is baked until it’s golden brown. While this is served as an appetizer, it’s hearty enough to be enjoyed as a main course.
Hudson 29 Kitchen and Drink Upper Arlington
Hudson 29’s menu features a collection of great flavors and influences from the Hudson River Valley and Napa Valley, and the seafood dishes on its menu definitely reflect these influences. For something that reflects the East Coast influence, Sous Chef Bryan Ely recommends the Blackened Snapper. This mild white fish is paired with one of his favorite sides: a unique brussels sprout quinoa finished with a bright mustard vinaigrette.
A dish that reflects the Napa Valley influence is the light and bright Hawaii 5-0 roll. This guest favorite sushi dish features spicy ahi tuna, sweet crab salad, creamy avocado, scallion, and salty tobiko.
Harvey & Ed’s
One of Executive Chef Geoff Baumberger’s favorite seafood dishes is the Latke Royale, which features house-cured lox on a house made potato latke. This shareable plate is finished with creme frâiche, fennel and green apple to complement the wonderful salty flavors of the smoked fish.
Smoked Fish Platters are uniquely Harvey & Ed’s. These delicious plates feature several types of fish (Chef Geoff loves the house cured salmon and whitefish). Each plate comes with local favorite Block’s bagels and tons of other options—think cream cheese, capers, and more. This dish is great for lunch, but the Harvey & Ed’s crew likes getting different platters to split with friends as they enjoy a memorable night together.
The Matzo Cracker Crusted Whitefish is a classic fish dish with a Harvey & Ed’s twist. This whitefish’s crispy matzo crusted exterior reveals a tender, flaky, mild fish and is finished with a bright lemon caper butter sauce. This delicate dish is paired with with creamy, dreamy mashed potatoes, sweet glazed carrots, pearl onions, and crisp green beans.
New to shellfish? Executive Chef Jon Deutschle suggests heading to their Thursday oyster night to enjoy oysters raw, baked or fried for $2 each, and $5 oyster shooters with your choice of Vodka, Gin or Tequila. A great oyster excites the palate and is the best way to begin an unforgettable meal. Chef Jon encourages guests to ask their server about how different regions bring different flavors to oysters!
If you’re looking for something more traditional, Chef Jon suggests The Pearl’s Great Lakes Fish ’n’ Chips. This dish takes a pub favorite and kicks it up a notch – the tender and flaky fish is hand dipped in a house made Great Lakes beer batter and is paired with Malt Vinegar fries and creamy house made coleslaw.
Guests have come to know The Pearl for its Daily Catch. The chef team finds the freshest seafood available and provides a creative seasonal preparation, full of unforgettable flavors.