Author: Christine Burns Rudalevige

Granville, Los Angeles, features a rainbow trout with an amandine crust that uses pepitas and housemade preserved lemon, with grass-fed butter, giving it both familiarity and subtle unique touches.

At Cindy’s in Chicago guests often ask about the seafood’s sustainability – keeping the restaurant searching for the best producers of sustainably raised seafood it can locate.

At Sur Lie, Portland, Maine the pan-seared scallops has developed an almost cult-like following. The scallops are sourced, processed and repacked meticulously to ensure this popularity is maintained.

Pisco Rotisserie & Cevicheria’s top-selling ceviche is the Ceviche Martini de Tigre, which he blends the traditional flavors of Peruvian ceviche with Southern California ingredients.

The Salt Line in Washington, D.C. creates a New England take on a Southern U.S. classic, utilizing Mid-Atlantic ingredients.