Is Seafood the New Meat?

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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.

Navy Blue swordfish au poivre

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Llama San swordfish au poivre

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Yess Restaurant lobster

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Sirene seacuterie

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

San Sabino shrimp parm

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Gucci Osteria da Massimo Bottua cod Milanese

“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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

ATLA cod Milanese

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Time and Tide halibut pithivier

“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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Acamaya hamachi

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

El Presidente black cod al pastor

... 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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Ensenada Pescado del dia

... 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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Travelers Poets & Friends Bistro seacuterie

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Travelers Poets & Friends Bistro tuna lasagna

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Saint Theo's swordfish saltimbocca

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

Book Now

Llama San

Lower Manhattan

Book Now

Yess Restaurant

Arts District, Downtown LA

Book Now

Sirene

Lake Merrit

Book Now

San Sabino

West Village

Book Now

Gucci Osteria da Massimo Bottura

Beverly Hills

Book Now

ATLA NOHO

Noho

Book Now

Time and Tide

Rose Hill

Book Now

Acamaya

Bywater

Book Now

El Presidente

Union Market

Book Now

ENSENADA

Williamsburg

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Travelers Poets & Friends Bistro

West Village

Book Now

Saint Theo's - West Village

West Village

Book Now

Trending on Resy

Is Seafood the New Meat?

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