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Try This: Crown Republic’s Yemeni Mussels

Crown Republic Gastropub’s menu is hard to pin down because it features a little bit of everything, from house-made burgers to onion soup dumplings...

Try This: Mussels in Vodka Sauce at Eighth & English

Eighth & English’s mussels in vodka sauce is a dish of wonderful contradictions.

Try This: The West Coast Oysters at OTR’s Please

They're fancy and festive!

Miyoshi Is a Foodie Destination in Florence

The restaurant inspires an exploration of the depth and breadth of Japanese cuisine.

Try This: The Shrimp Banh Mi Roll at Court Street Lobster Bar

It’s a counterintuitive choice, but go off the reservation and you’ll be rewarded with this chubby roll.

Eighth & English Brings Italian-Inspired Seafood to O’Bryonville

Subtle, elegant, restrained fare—that’s sometimes too restrained—at the intersection of seafood and Italian.

Hans Tandrup’s Danish Curried Seafood Salad

Hans Tandrup, former executive chef of The Gourmet Room, shared this recipe with us. Makes 10–12 servings Ingredients: 1 ½ lb. cod 2 lemons, juiced ¼ C olive oil 2...

Try This: Zula’s Calamari Salad

Charred (not fried!)

Try This: Sotto’s Grilled Octopus

It's been real, pork belly, but your rock star run as protein du jour is drawing to a close. Enter: Octopus.

The Truth About Oysters Rockefeller

It’s officially oyster season and if you’ve been eating out a lot, you’ve probably noticed a few places with Oysters Rockefeller on the menu. Sadly, I’ve had several versions that were nothing more than subpar bivalves slathered in creamed spinach and a horrid crust of industrial breadcrumbs. So what’s up with the Rockefeller, you ask?

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