Cut the seafood into bite-size slices between ¼ and 1/3 inch (6 and 8mm) thick. Arrange the slices on a plate like a mosaic, touching each other but not fully overlapping. Drizzle the olive oil ...

Long Island chefs face challenges in promoting local fish due to customer preferences for imported species like salmon and branzino over local varieties.

From the team behind Cento Pasta Bar comes Cento Raw Bar, a new seafood-focused restaurant right next door ...

photo credit: Kate Previte One of the rare non-seafood items at Quique Crudo, and also one of the highlights. The mole is thick as paint and shapeshifts in your mouth, sweet at first, then heavy ...

Crudo e Nudo's Brian Bornemann and Leena Culhane teamed up once again to create Isla, a haven for Japanese fireside cooking and cocktails. Chef Brian Bornemann and designer Leena Culhane’s ...

Dave Pasternack is a James Beard Award-winning chef renowned for his seafood expertise and for introducing crudo to the American culinary lexicon, first served at his acclaimed New York City ...