A minimalist pasta with maximal flavor, this dish is a masterclass in restraint—letting premium ingredients do the heavy lifting. The crunch of toasted breadcrumbs and brightness of fresh parsley form a simple backdrop for the star: Cortez Conservas Mullet Bottarga....
Looking for pairings for our Hamachi Loin? Our Chief Operations Officer, former chef at Per Se, recently plated this combination for our staff. The ultra-rich Hamachi is brightened by pickled ginger and chili oil. Do not omit the caviar as it contributes to make this an immensely luxurious bite!
When an old colleague from Per Se makes a Maine bluefin tuna recipe, we have to share it. Our good friends at Dockwa and the Galley Club created this second recipe, highlighting pristine, local tuna that comes together in minutes.
Our good friends at Dockwa and the Galley Club created this amazing summer recipe. We love how it highlights a few seasonal, high quality ingredients that come together for an elevated and shareable experience.
The fleeting season of soft shell crabs make them oh-so special. Their edible shell places them in an ideal state for whole preparation with a simple fry, dipping sauce, and spritz of lemon to finish.
Beurre blanc is a classic French butter sauce made by reducing white wine and shallots, then whisking in cold butter for a silky, tangy finish. It's an elegant, versatile sauce that’s especially delicious spooned over roasted fish, shellfish ravioli, or...
Before refrigeration, many seafoods were smoked as a form of preservation. Finnan "haddie" is said to have originated in the fishing village of Findon, Scotland, where haddock would be butterflied and lightly smoked by burning peat. The smoked fillets can...
For a heartier twist on traditional blini, turn to the humble fingerling potato. A few quick slices transform it into the perfect canvas for elegant plating, elevating your presentation to a master-chef level. These bite-sized delights are effortlessly poppable—ideal for...
This gumbo is built on a rich, dark roux and features premium seafood, including shrimp and sea scallops. A pescatarian option of using our Smoked Octopus instead of sausage, switches up a Creole classic to a totally-seafood experience.
