"The premise here is “seafood of the most pristine quality and widest variety.” This means the restaurant receives shipments of lobster from Maine, king crab from Alaska, snapper from the Gulf, and locally sourced seafood. In the Market Fish section, look for shrimp from Texas, flounder from North Carolina, and ask the fresh catch that can be grilled, broiled, blackened, or sauced to order. Pair it with an excellent gumbo or their signature chargrilled oysters to keep things in the South." - Su-Jit Lin
