
Trending on Resy
Is Seafood the New Meat?
Have you noticed that dishes traditionally made with meat are leaning a bit more … pescatarian these days?
From swordfish au poivre and tuna lasagna to “seacuterie” and shrimp chorizo, chefs across the country are turning meat dishes on their head by swapping in seafood. For them, it’s a way to showcase great produce, a creative flex, an effort to be more sustainable, or perhaps a healthy combination of all three,
Here are some recent exciting examples from around the country.

Steak au poivre, step aside — in Houston, chef-owner Aaron Bludorn showcases Gulf seafood in all its glory with a swordfish au poivre at Navy Blue. “We chose swordfish because of its meaty quality and also local availability in certain seasons,” says Bludorn. “We feel that this is very comparable to a steak in this preparation.”
Photo by Caroline Fontenot, courtesy of Navy Blue
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

In New York, Llama San also serves a swordfish au poivre, but Nikkei-style, incorporating sansho and black peppercorns, and a sesame au poivre. The fish is served with thick-cut fries dusted in togarashi and ají amarillo aioli for dipping.
Photo courtesy of Llama San
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

In Los Angeles, Yess Restaurant offers a katsu sandwich that pays tribute to a seasonal and local lobster. “We want to celebrate great California produce and the California spiny lobster is one of the best seafood this state can offer,” says chef-owner Junya Yamasaki. “All the essence of the lobster is in our lobster sandwich.” Indeed: the tail is deep-fried katsu-style, the meat from the legs is mixed with mayonnaise for a salad, the head is made into a bisque, and the shells are roasted and turned into a lobster oil and butter.
Photo courtesy of Yess Restaurant
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

Over in the Bay Area, at Oakland’s buzzy new Sirene, chef-owner Gavin Schmidt puts his charcuterie skills to the test by focusing on seafood. Expect shrimp chorizo, mortadella made with lobster, a shellfish and leeks terrine, gravlax cured in-house, and more.
Photo by Cat Fennell, courtesy of Sirene
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

In New York, San Sabino defies classical Italian cooking rules with its shrimp parm. “You won’t find this in Italy whatsoever because Italians don’t love the idea of combining cheese and seafood often times,” says co-chef and -owner Scott Tacinelli. “But our style is to kind of bend those rules.” (See how the dish is made here.)
Photo by Evan Sung, courtesy of San Sabino
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

“In Italy, a cotoletta, or breaded veal cutlet with fresh tomatoes, is a staple,” says Mattia Agazzi of Gucci Osteria’s twist on the Milanese in Los Angeles. “Taking inspiration from the Californian coast, I chose to replace the expected veal with delicately breaded Pacific cod, served with a playful tomato terrine on the side, which alludes to the patio mosaic of Gucci Osteria Beverly Hills.”
Photo by Emma Swanson, courtesy of Gucci Osteria da Massimo Bottura
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

In New York, ATLA also subs veal with cod in their Milanese, but stays true to the traditional recipe. “The Mexican influence might emerge in subtle additions, like fresh cilantro and a chile-spiced dipping sauce, giving the dish a modern, refreshing twist,” says chef José Avalos.
Photo by Natalie Black, courtesy of ATLA
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

“Pithivier is an old-school French preparation that we flipped on its head by incorporating seafood,” says chef-partner Danny Garcia of the halibut pithivier you can find at his seafood-centric Time and Tide in New York. “The idea is to use this highly technical prep to elevate and venerate the fish.”
Photo by Evan Sung, courtesy of Time and Tide
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

And all across the country, Mexican restaurants have reimagined al pastor by swapping the usual marinated and grilled pork for a world of fishes. In New Orleans, Acamaya offers a hamachi “al pastor” tostada ...
Photo by Denny Culbert, courtesy of Acamaya
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

... while in D.C., the Stephen Starr-backed El Presidente serves black cod “al pastor” tacos ...
Photo by Birch Thomas, courtesy of El Presidente
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

... while in New York, a pescado del dia “al pastor” is always a regular on the Ensenada menu.
Photo by Michael Persico for Resy
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

Still in New York, Travelers Poets & Friends aims to take seafood to the next level, using companies like Dock to Dish to guarantee sustainable sourcing. Pictured here is their seacuterie plate, featuring tuna bresaola, swordfish bacon, and cured steelhead trout, all of which were sectioned, cured, and aged in-house.
Photo by Patrick Dolande Gaslonde, courtesy of Travelers Poets & Friends Bistro
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

The restaurant also features a tuna lasagna, which is prepared almost exactly like a classic lasagna Bolognese would: tuna is slowly simmered with vegetables and San Marzano tomatoes to make the sauce, before being layered with housemade pasta, béchamel, and 24-month Parmigiano Reggiano.
Photo by Patrick Dolande Gaslonde, courtesy of Travelers Poets & Friends Bistro
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village

And finally, it’s saltimbocca that Saint Theo’s reinterprets in New York. Here, veal is replaced by swordfish that’s been wrapped in prosciutto di San Daniele for this classic Italian preparation.
Photo courtesy of Saint Theo’s
Navy Blue Restaurant
Rice Village
Llama San
Lower Manhattan
Yess Restaurant
Arts District, Downtown LA
Sirene
Lake Merrit
San Sabino
West Village
Gucci Osteria da Massimo Bottura
Beverly Hills
ATLA NOHO
Noho
Time and Tide
Rose Hill
Acamaya
Bywater
El Presidente
Union Market
ENSENADA
Williamsburg
Travelers Poets & Friends Bistro
West Village
Travelers Poets & Friends Bistro
West Village
Saint Theo's - West Village
West Village
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