Are you the type to see food, and eat it? What about seafood? You know, food from the sea? If
fish is your dish, keep watching to learn about which U.S. cities are a must-see for sea-food!
With the Boston Harbor towing the Atlantic Ocean's edge and Cape Cod delicacies only an hour drive
away, rich New England seafood culture is one with the city. According to the historic Union
Oyster House, oysters were all the rage in the early 1800s, with Boston boroughs home to oyster
parlors, cellars, saloons, and stalls. A little over a century later, Lawrence "Chubby" Woodman
invented the fried clam and sold the dish at his Main Street concession stand in nearby Essex.
The first-ever Legal Sea Foods restaurant opened on Cambridge soil in the 1940s,
spreading nationwide and keeping the New England spirit alive everywhere in all of its locations.
Its enthusiastic slogan, "If it isn't fresh, it isn't legal,"
inspired a generation of Boston chefs to pursue the boundlessness of nearby ocean harvests.
Since then, fashionable establishments with seafood attractions have lured locals and
tourists into tasting iconic dishes like clam chowder, lobster rolls, fried clams, and oysters.
In recent decades, Michelin star seafood plates have joined New England comfort food classics,
transforming the city of Boston into a culinary destination. With such fresh local ingredients,
it's no surprise that Neptune Oyster and Row 34 are among Boston's trendiest restaurants,
achieving national attention. Come August, The Boston Seafood Festival
celebrates Boston's integral seafood identity, drawing upon restaurants, local businesses,
and residents to converge over good food, oyster shucking contests, and chef demonstrations.
Tourists flock to The Big Easy for reputable beignets,
permissible street drinking, and Mardi Gras celebration,
so why not add superior seafood to the long list of things New Orleans does well. Cookbook author,
restaurant owner, and Louisiana native Melissa Martin claims, quote, "a long legacy of culture
and traditions" to the local appreciation and respect for nearby aquatic habitats.
Today, Louisiana ranks second in seafood production only to Alaska,
but New Orleans has a seafood history that predates America itself.
The French who lived in the region in the 1600s and 1700s adored local oysters,
and the first dedicated fish market opened in 1790. By the early 1800s, local restaurants
were embracing a growing affinity for seafood complete with specialized menus.
A 15-minute drive west of the city lures seafood lovers to the Westwego Shrimp Lot. A destination
that Culture Trip describes temptingly as being a hotbed of seafood tradition with
plenty of fresh fish. The market and others like it highlight the area's delightful assortment of
seafood — the backbone of storied New Orleans dishes like gumbo and crawfish etouffee.
Beyond these deservingly emblematic dishes, seafood weaves its way into the city's culinary
identity with lesser-known enactments. According to Saveur, fried oyster sandwiches — known to
locals as oyster loaves — are a New Orleans delicacy at Casamento's. Pêche Seafood Grill
is another favorite, considered one of the best seafood restaurants in the country.
Anyone who's been to Baltimore knows it's the place to get crabs.
"Boy there's a lot of those! Carl replies, "Well,
look there harmless. Alright! They get near 'ya, hit 'em with the shampoo!"
No, no, delicious blue crabs! Get your mind out of the gutter!
In a state that observes universal blue crab fandom, it's impossible to exclude
Baltimore from the best seafood cities in the United States. Many locals drop the blue,
and consequently, the state crustacean becomes easily identifiable as Maryland Crab.
Eater food critic Bill Addison paints a vivid picture of Baltimore's crab infatuation,
saying this about the state's love affair with the crustacean.
"It remains the defining food of our collective identity. Our devotion is primal."
Crab may drive Baltimore's seafood tourism, but oysters,
clams, and bass among other fish bridge the gap. Head down to Fells Point for waterfront views,
brothy mussels, and seafood bites at Bertha's. Meanwhile, Dylan's
Oyster Cellar in Hampden boasts a charming ambiance and a local half-shell selection.
Heading to various food markets is the perfect way to imbibe crab cakes with lobster mac and cheese.
Crust by Mack is another fan favorite, contributing sell-out crab pies — forged
with local Maryland crab and shatteringly flakey pie crust — to a passionate Baltimore community.
Seattle bears flying fish credentials that define the city and echo well beyond the
Northwest region for those in the know. For anyone who's unfamiliar with it, the flying
fish refers to Pike Place Fish, the world-famous fish purveyor at the waterside Pike Place Market.
The self-proclaimed, quote, "soul of Seattle" was founded in 1907,
and today, a fish-throwing spectacle draws the most attention. According to National
Geographic, massive turbot, king salmon, or Alaskan halibut fly through the air,
taking flight from one fishmonger's hands and landing in the other's without any slippage.
While tourists come for a show, home cooks come for the selection of sustainable fresh seafood.
Salmon is treasured across Washington State, in particular from the Copper River,
and Crosscut notes the city of Seattle and salmon are inseparable. Likewise,
Seattle restaurants embrace the city's seafood lifestyle. The Walrus and The Carpenter is a Time
Out pick that highlights Seattle's gastronomic playfulness and diverse fish and shellfish stock.
Come summertime, Puget Sound goers can shell out for freshly collected delicately sweet
Dungeness crab. Thankfully, Pike Place Fish ships both king salmon and Dungeness crab
nationwide for those who don't live within a pot's distance of Seattle's Sound water.
Washington, D.C. is a melting pot city that approaches seafood with the same inclusive
and exhaustive conviction. The newly remodeled District Wharf sports elegant oyster bar havens,
seafood towers, and stylist butter-drenched lobster rolls. The Municipal Fish Market along
the Potomac River is over 200-years old, making it the oldest continuously-operating open-air
fish market in the entire country. Visitors at The Wharf can knock back freshly shucked oysters, pick
up a whole branzino for summer night grilling, or dive straight into a just-boiled blue crab.
There's no better city for a half-shell food crawl if you love oysters. Rappahannock Oyster Bar,
Hank's Oyster Bar, Brine, The Salt Line, and Pearl Dive Oyster Palace are among many establishments
that capture the hearts of locals. Meanwhile, The District FishWife at Union Market sells fresh,
high-quality fish and shellfish for avid cooks — including wild-caught salmon, razor clams, and
octopus — and throws fried seafood bits between bread for a lunchtime feast. Dinner at either
Fiola Mare or Del Mar is an immersive seafood experience, providing a glimpse into celebrity
chef Fabio Trabocchi's fashionable seafood point of view. Grand seafood towers, roaming icy fish
carts, and Georgetown waterfront views earn Fiola Mare notable accolades from The Washington Post.
Seafood is one of many reasons why renowned chefs are honoring the many culinary offerings
in Houston, Texas. Texas and seafood may not be two words that naturally roll off the tongue,
but it shouldn't come as a surprise with the state's proximity to the Gulf of Mexico.
Houstonia Magazine refers to the Gulf as, quote, "the best coast." The publication
praises the Gulf's abundance of pristine golden tilefish, crab, warm-water oysters,
and tasty shrimp. That fact alone should be music to the ears of any shrimp lover.
"Let's see how many I can fit in my mouth."
Houston celebrates diverse food cultures,
with one local chef saying this about the culinary scene of Houston.
"The food in Houston is so unique because it's built by immigrants".
A city built on fusion cooking transforms local
ingredients — both from land and sea — into reflective global plates.
Eater Houston reiterates how the provisions of the Gulf Coast are an
important aspect of the city's cuisine, and locally caught redfish, snapper,
and gulf shrimp headline menus by noting they had been caught in the Gulf specifically.
Eugene's Gulf Coast Cuisine does so effortlessly, showcasing, quote, "Gulf Coast Dinner" specials
in addition to local oyster shooters. Meanwhile, former professional hockey
player Ryan Lachaine [la-SHEN] combines Gulf Coast delicacies and global influence at Riel.
Although Chicago is in a landlocked state and expressly known for deep-dish pizzas,
the midwest epicenter treasures coastal products. Fresh East and West coast seafood shipments
travel to Chicago's finest seafood markets, making it to award-winning restaurant plates.
The Fishguy Market is essentially an East coast transplant seafood market
selling colossal ocean-caught tiger shrimp, wild Patagonia red shrimp, Scottish smoked salmon,
and even escargots for the brave. In addition, Chicago's Wixter Seafood hoists a sustainability
narrative deep into midwest seafood procurement with 100% traceable prime seafood cuts.
"Make sure you get your fish from providers who value traceability."
If you're looking for a memorable meal with an intentional seafood focus, then mfk. is an easy
choice. The innovative restaurant has received the Michelin bib gourmand award every year since
its opening in 2016. With seafood-forward Spanish tapas that showcase traditional
boquerones [boh-keh-ROH-nez], bass crudo, and octopus and pork fat sliders, this spot is a must.
Home to some of the best sushi-grade fish, poke bowl tradition, and fish auction ferocity,
Honolulu captures the beauty of the natural world in all its forms.
From beaches and clear waters to fresh fish artistry and global influence.
Food & Wine highlights Honolulu Fish Company, which recently started shipping
Hawaii's most delicate sashimi-grade fish anywhere in the country. Ahi tuna, ono,
opah, and kajiki , transport Hawaii's cultivated fish craft to your door,
ready for homemade poke bowls and at-home sashimi preparations.
The Honolulu Fish Auction, modeled after the famous Tokyo fish market, is central to the
island city's gastronomic seafood culture. Fresh fish cuts from nearby waters sell to eager buyers,
and intercontinental preparations take over from there. For ready-to-eat meals,
Honolulu locals revere Ono Seafood for its magnificent poke bowls,
with tuna slices so profoundly red they could easily be mistaken for prime steak beef cuts.
The jewel-like pieces join fluffy white rice and a vibrant scallion garnish.
Straddling Pacific Ocean waters, San Diego is a bustling seafood city with a unique perspective,
influential creativity, and ocean-bred ingredients. According to Visit The USA,
raw sea urchin is a San Diego delicacy. Those in the know head to the Little Italy
Mercato Farmer's Market for the freshest uni in town. After, a stop at the nearby
Tuna Harbor Dockside Market highlights the soul of San Diego in open-air market form.
Following a stroll through San Diego's port and a fresh uni tasting, pop into Ironside
Fish & Oyster for innovative oyster flights. Visit Herb & Sea for raw bar samplings, seafood mains,
and inspired pasta plates. Eater San Diego spotlights the airy and bright dining hall space
and the culinary collaborations that place seafood at the forefront. A wood fire oven chars pizza
crust edges, while bright swordfish and salmon mains hone the grill's seductive smoky outpost.
No premier seafood list would be complete without Florida representation,
and Miami has it all. Florida fishers have two bodies of water to choose from, the Gulf of
Mexico to the west and the Atlantic Ocean to the east. Upwards of 80 types of seafood are harvested
throughout the year, including alligator, blue crab, bluefish, clams, oyster, and mahi-mahi.
Most importantly, the stone crab is considered a Florida delicacy, known for its massive claws!
Okay, maybe not that massive. But they're certainly large enough to satisfy any
crab fanatics' hunger, with copious amounts of sweet and succulent meat.
Miami's restaurant scene does the coastal bounty proud. Joe's Stone Crab is a Miami treasure,
and the large crab claws draw in 14,000 people a week to eat stone crab. Meanwhile,
the South Beach Seafood Festival echoes local stone crab and seafood enthusiasm in late October,
bringing the city's best chefs and diners to one food-crazed huddle.
San Francisco's restaurant appeal is the perfect way to savor the country's seafood
dedication. The phrase “sea to table” takes a new meaning at San Francisco hot spot Angler.
The restaurant transforms fresh California seafood into bites that don't stray far from
their natural seafood state. Other San Francisco chefs challenge the status quo, pushing back on
regal seafood towers and crab cake patties and embracing the ocean's lesser-known treasures.
Commis, a nearby Oakland restaurant adds edible seaweed to fine-dining plates.
Angler chef Joshua Skenes is involved in remedying the hassle of ensuring fish shipments
from other countries arrive in a peak state. Instead, he turns to his California backyard
for nearby discoveries. Recasting typical seafood fare with raw jellyfish and sea
cucumber culinary transformations. Seafood fanatics can now turn to San Francisco,
not only for some of the best classics in the U.S. but also for its visionary seafood deviations.
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