Sea scallops, a sustainable choice, are seared and bacon-wrapped in clusters of four, adding just enough smoke and richness without overwhelming the sweet seafood. Read more.
SPAGHETTI ai FRUTTI di MARE (Spaghetti with Calamari, Mussels, Clams & Sea Scallops): usually comes in Marinara Sauce, but I asked for garlic and olive oil instead
Old Town's Wells St. Corridor stations Topo Gigio, a comfortable setting for a quieter lunchbreak. A favorite: spaghetti loaded with mussels, scallops, clams in lively marinara sauce ($19). Read more.
Drawing Room vet Tim Lacey resurfaces at this David Morton/Michael Kornick hideaway. Read more.
Squid ink conchiglie with sea scallops sugo nero and Xo, boudin noir dumplings with hot pepper sauce, cocoa nib ice cream with potato and whey caramel. Chef Kim was very kind to come greet us!
The cuisine here from Chefs Beverly Kim and Johnny Clark is imaginative and familiar. It can be both rustic and elegant; try the black sesame cake with blueberry sorbet, brown butter and lavender. Read more.
The ceviche mixto is especially enticing for summer meals, with its citrusy mix of marinated blue marlin, sea scallops and calamari, topped with avocado and lime. Read more.
Tagliorini Zafferano Alla Calabrese (House made saffron pasta, sautéed with garlic and olive oil, spicy calabrian peppers, calamari, baby gulf shrimp, diver sea scallops)
The best of the three restaurants that make up the multi-level Italian Village, Vivere boasts a menu as contemporary as its decor. Read more.
Great date spot. Amazing cocktails - love sitting at the bar. All the food is delish and menu changes seasonally, but must get the ceviche and prawn salad!
The Burgundy snails Moroccan style is delicious. They are drowned in butter with garlic & herbs and served over slices of grilled potato, and topped with slivers of preserved lemon and parsley. Read more.
Dirk makes an awesome made to order tuna tartar. Ask for it with a smile. You won't be disappointed.