Indulge in the best of the season with our chefs' favorite seafood dishes.
Scallops, The Guild House
THE GUILD HOUSE
"My favorite seafood dish on our menu is the scallops - it's a beautifully balanced dish and wonderful representation of The Guild House. The dish is a play on a classic combination of peas and carrots, but we use the carrots four ways: shaved raw, pureed with parsnip, roasted and made into a vinaigrette."
- Executive Chef John Paul Iacobucci
MARCELLA'S SHORT NORTH
"My favorite seafood dish on our menu is the Seared Salmon. Crispy salmon over a balanced and refreshing salad of olives, sweet Marsala raisins, pine nuts and tart cherry tomatoes."
- Executive Chef Jacob Glowacki
"Our Salmon Al Fresco is a pan-seared filet of salmon served with oven roasted tomatoes, capers and potatoes in a light white wine and lemon sauce. The acidity from the tomato and capers play wonderfully off the richness of the salmon - it's a delicious lighter option on our menu."
- Executive Chef Alex Barnett
CAP CITY GAHANNA
"Our Ponzu Glazed Salmon is really great - it's North Atlantic salmon glazed with house-made ponzu sauce and served with sticky rice and stir-fried julienne red peppers, shiitake mushrooms and snap peas topped with pineapple ginger butter sauce and toasted sesame seeds."
- Executive Chef Todd Kessler
CAP CITY GRANDVIEW
"I love our cod. We use it on both our Codwich and our Fish & Chips. It's a mild, flaky whitefish served with our house-made tartar sauce and coleslaw."
- Executive Chef Larry MacDonald
Arctic Char, The Pearl
"Our favorite seafood dish on the menu is the Arctic Char. It's a light, refreshing dish with nice texture and flavor contrasts and a beautiful presentation."
- Executive Chef Jon Deutschle
MARTINI MODERN ITALIAN
"Our salmon dish is a great choice. I love it because we use a very thin slice of brioche to give it a nice crust, finish it with a basso olive oil garlic mixture and it's served with a salad of seared artichoke, arugula and frisee."
- Executive Chef Shawn O'Brien
HUDSON 29 NEW ALBANY
"We eat with our eyes first and our Blackened Snapper is a great looking dish that showcases what Hudson 29 is all about! It's a flavorful, well-balanced dish that's paired with a fresh and light salad of Brussels sprouts, kale and quinoa that complements the fish."
- Executive Chef Wayne Schumaker
Wood Grilled Salmon, Hudson 29
HUDSON 29 UPPER ARLINGTON
"Our Wood Grilled Salmon is a true Hudson 29 classic that embodies the fresh feel of California fare. Fresh Atlantic salmon is fired on a wood grill and topped with savory herb butter and paired with our citrusy couscous and kale salad. The textures and flavors perfectly complement the fish."
- Executive Chef Jonathan Basch
CAMERON'S AMERICAN BISTRO
"Our scallop entrée exhibits contrasting flavors and textures in perfect harmony. The sweetness of the seared diver sea scallops is juxtaposed with the tart acidity of fresh lemon, the creamy richness of our potato puree, the piquancy of pickled capers and the intoxicatingly aromatic toasted garlic. The dish is a favorite among guests and associates alike."
- Executive Chef Jennie Printz
THE AVENUE STEAK TAVERN
"My favorite seafood dish on our menu is the Sautéed Branzino with parsley potatoes and lemon caper vinaigrette. This is a classic dish that isn't commonly found in restaurants but is appealing to seafood connoisseurs as well as beginners. Branzino is a mild flavored fish dusted in Wondra flour and sautéed until golden brown and finished with a lemon caper brown butter served tableside."
- Executive Chef Jeff Lindemeyer
M AT MIRANOVA
"I recommend our Bronzino entrée for anyone looking for a delicate and flavorful entrée on a special night out. It's also known as Mediterranean Sea Bass and is noted for its light, flaky texture and buttery flavor."
- Executive Chef Jeff Rabold
MOLLY WOO'S ASIAN BISTRO
"Our Ginger Crusted Salmon is a staple here at Molly Woo's! The lightly crusted, farm raised Atlantic salmon pairs perfectly with the soy butter reduction and it melts in your mouth."
- Executive Chef Ryan DeConnick
THE BARN AT ROCKY FORK CREEK
"Our Seared Scallop dish is one of our most popular specialty menu items. Served with toasted artichoke hearts and lightly sautéed baby spinach complemented with a whole grain mustard vinaigrette, it's a beautiful dish inspired by rustic tradition and refined by our culinary excellence."
- Executive Chef Michael Ho