Seabird
Apartment building · San Diego ·
Sustainable seafood, kelp Caesar, inventive desserts
Sustainable seafood, kelp Caesar, inventive desserts
"Brendan McGill of Seabird will be FareStart's guest chef on July 18, and given how much it normally costs to eat at a place like Seabird, the $50 ticket is noted as a relative bargain." - Harry Cheadle
"At Brendan McGill’s flagship Seabird I’m impressed by the emphasis on local, sustainable seafood and produce: the kelp Caesar salad delivers a shocking umami punch, ceviches and crudos showcase seafood freshness, larger plates demonstrate skill—like perfectly roasted lingcod—and desserts are inventive, from seaweed ice cream with fried sunchoke chips to sesame cake." - Jay Friedman
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