#seafood

#seafood

Cento Pasta Bar began as a Downtown Los Angeles pasta pop-up by chef Avner Levi, a former pasta cook from Bestia, more than 10 years ago. Its West Adams location opened in 2021, where Cento has remained a destination for fresh noodles and vibey date nights, even expanding with a gallery-like, Neptunian raw bar next door. As the restaurant name suggests, the star of the menu is undeniably pasta;

The infamous Sea Islands of America cluster along the Atlantic coastline from Georgia through South Carolina, each cradling a history and culture unique to itself. From cultural distinctions to Gullah food traditions, storytelling folk art, and sweetgrass basket weavers, these barrier islands couldn't be more distinctly defined. But they do have one enduring commonality: A wealth of seafood that defines the way locals and visitors eat.

Recently, Beretta had a makeover; both the interior and its menu got spiffed up, and the changes are notable. From dark wood and leather to bright gold tones with cherry accents, huge, abstract murals, mod red wire-framed lamps, Beretta has a fresh, modern vibe that manages to feel welcoming to all ages, in no small part due to its staff.

The new year is already off to a great start when it comes to restaurant openings and fresh updates in Greater Boston's dining scene. In the months ahead, we have major restaurant openings from Michelin chefs and famous New York restaurateurs, as well as a swell of diverse and delicious smaller restaurants joining our neighborhoods. Each week, Boston.com will highlight the restaurant openings worth knowing about across the region.

Located just outside of Boston in Winthrop, Massachusetts, with Boston Logan International Airport right across the water, Belle Isle Seafood is a no-frills sort of joint - the kind of place where walls covered in taxidermied fish and aging interior decor belie what you know will be an excellent menu. When Anthony Bourdain visited Belle Isle seafood in an episode of "No Reservations," the voiceover specifically noted that the restaurants chosen for this particular episode were "not the best of Boston,"

Bringing his experience of working in some of the best West End restaurants, including time with Helene Darroze at The Connaught, classically trained, Master Chef The Professionals Winner, Alex Webb has opened his first restaurant, creating a relaxed dining experience equally suited to celebration or snacking. With a fresh, contemporary ambience, Orion is designed to attract drop-in business to the bar area for signature cocktails and snacks

Mazarine opened quietly at the start of December. Located on Hanover Square, in the same building as the new Mandarin Oriental (but unconnected to the hotel), the restaurant sits in the more understated end of the Mayfair design scale, with gentle curving walls and ceilings and a sleek neutral colour palette. It's cosy and quietly fancy without being overly flash.

There are restaurants aplenty, from Michelin-starred to food market stalls. Every price point is catered for, and it can be overwhelming to decide where to spend your precious eating opportunities and hard-earned euros. I usually spend much of my travel prep researching just this, which puts a weight of expectation on my shoulders. On a recent trip, I was hosted by Visit Lisbon, and all decisions were made for me. What a joy, especially since every meal I ate was memorable in its own way.

Warm, nourishing, and full of ocean-fresh flavor, Kaisen Nabe-Japanese Seafood Hot Pot-is a dish that celebrates the beauty of simplicity. This traditional meal brings family and friends together around the table, where everyone cooks and eats from the same simmering pot. Our version keeps the authentic taste while remaining gluten-free, dairy-free, egg-free, nut-free, and refined sugar-free, so everyone can enjoy a cozy bowl of umami-rich goodness.

"LA's so casual," Sonenshein says. "This is still a casual spot in a lot of ways - you can wear jeans and come in for lunch and whatever - but I think we're treating service really like a craft. We have felt how special it feels as the diner. And I think we started to see this as an opportunity for ourselves."

The Ferry Building is gaining another new spot in Lucania, a southern Italian restaurant from the team. On top of the expected pizzas and pastas, they're also focused on seafood like roasted sardines, steamed mussels, and more. Plus, Lucania is taking over the former MarketBar space, so we're hoping the former patio will become another great spot to people-watch along the Embarcadero.

"My broadest two considerations here, with regard to ordering fish at a steakhouse, would be (1) turnover/freshness, and (2) preparation quality,"

What's really in Old Bay is something of a tightly-kept secret. Per the package, this includes a "unique blend of 18 herbs and spices." Copycat recipes suggest the presence of black, white, and red Cayenne pepper as well as hot and smoked paprika, celery salt, dried mustard, and warming spices such as cloves, nutmeg, and cinnamon, all of which make a perfect complement to your next baked salmon meal.

If you watch food shows on TV, you'll see a lot of talk from chefs and restaurateurs about working with the freshest in-season ingredients. Which is true, up to a point; we all want to do that. But in practice, we often end up working with what we can get or what we have on hand. The name of the restaurant game is turning a profit, after all.

These days, if you want lobster, you pay a premium price for it. Even at a chain like Red Lobster, a Maine lobster tail and a rock lobster tail can cost around $45. At other restaurants, a single rock lobster tail may set you back almost $50. Considering the cost involved, you want to make sure you're getting what you pay for.

If you're in the mood for seafood, there are plenty of places you can go to eat. Seafood includes a wide scope of creatures and dishes from shrimp scampi to bacon-wrapped scallops to calamari, but what if you're in the mood for a specific seafood dish: fried fish? Ah, well, options are more limited, and good-tasting ones are even more difficult to find.

In the heart of north London's Archway, St John's Tavern has, since the Victorian era, been a staple of the area, popular amongst both locals and other punters travelling from across the city. Earlier this year, St John's Tavern closed its door - but not for long, as it reopened in November 2025 after a significant restoration and renovation. This leafy part of north London has its fair share of stylish gastropubs,

Wiltons is a restaurant with a past so long and steady that it feels less like a business and more like a living narrative of London. Its history goes back to 1742, when George William Wilton sold oysters on the streets before moving into premises that would become a fixture of the city's dining life. Step inside today, and the weight of those centuries is felt immediately.

Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates to chile water) from the vibrant blend of chiles, lime juice and salt that transform the sweet flesh of raw shrimp into tender, tart flavor bombs. I love making shrimp aguachile because it really takes me to a place. For me, that place is Mazatlan, Mexico.

Perhaps the most iconic Hawaiian food of them all, poke is a fantastically flavorful way to enjoy fresh fish. This traditional dish began as a simple way for native Hawaiians to season and preserve reef fish, by rubbing them with salt and seaweed. Over time, this concept has evolved, with preparation techniques heavily influenced by Asian immigrants in the 1970s and 80s. Ingredients like soy sauce, teriyaki sauce, and sesame oil have now become popular add-ins to the marinade, and raw ahi tuna or salmon is often the fish of choice.

There are meals that you simply eatand then there are meals that unfold like a story you want to keep retelling. House of Domes is the latter. I slipped in for a quiet weekday lunch with a dear friend, the kind of friend you can exhale with, laugh with, speak in soft conspiratorial tones with. The city outside felt brisk and urgent, but the moment we stepped through the glass-domed terrace, the pace of everything shiftedslowedbecame silkier somehow.

STATEN ISLAND, N.Y. - Despite being surrounded by water, Staten Island boasts only a handful of dedicated seafood spots - and just one true, super-casual clam bar and lobster shack: Lobster House Joe's, located at 1898 Hylan Blvd. in Dongan Hills. After more than three decades of serving seafood lovers, the beloved eatery will close its doors on Oct. 30, marking the end of an era for one of the borough's most iconic seafood destinations.

Montauk is what we call sophisticated coastal dining. The idea behind it is for us to put a more elevated fine dining concept in the traditionally casual Redondo Beach area,

Miami Beach's dining scene welcomes a vibrant new addition with the opening of Pauline, a seafood-forward restaurant, and its adjoining cocktail lounge, Little Torch, at The Shelborne By Proper, 1801 Collins Avenue. Officially opening on November 9, Pauline marks a defining new chapter in coastal cuisine and cocktail culture, blending Caribbean-Latino influences, Michelin-caliber technique, and the timeless allure of Miami Beach's Art Deco heritage.

Say what you like about Mayfair, but there's nowhere else in London quite like it for sexy, OTT restaurant interiors. The latest to join the ranks is seafood spot Lilibet's, the new restaurant from Ross Shonhan, founder of Bone Daddies and former executive chef at Zuma. Russell Sage Studio has taken care of the design at Lilibet's and it's a riot - green silk walls hung with botanical prints; floral upholstery; a pale marble bar with incredible hanging glass lampshades;

"It is always good to add zest to your fish when frying, baking, grilling or poaching after it is cooked," Darkwah recommends. "[This] brings out the umami flavor of the fish." Like juice, zest works to balance and highlight other qualities: brightness versus richness and umami. It's the unexpected ingredient that makes a pasta dish sing and that elevates just about any meat or vegetable dish or dessert with a fragrant lift.