Seafood Spectacular: 31+ Must-Try Dishes
When it comes to seafood, the world is your oyster. Whether you prefer hearty fare like fish & chips, lobster-studded sushi, or perfectly prepared poke, our region is full of must-devour dishes starring the sea’s most mouthwatering treasures. Dive into this list of our favorites...
Fun Fact: For the quintessential pub experience to go with your fish & chips, attend Bar 101’s trivia night on Mondays, open mic on Wednesdays, or live music on Fridays and Saturdays.
101 Main Street, Roseville, 916-774-0505, bar101roseville.com
Photos by Dante Fontana & Ray Burgess © and wholly owned by Style Media Group—please don’t steal our copyrighted photos. For more information about our editorial photos, please click here to contact us <<LINK TO https://www.stylemg.com/pages/contact-us
Scallops call for delicate handling, and no one knows that better than Bacchus House Bistro. Their Fresh Day Boat Scallops are fine dining at its finest. Pan-seared to perfection, they’re served with a vibrant Meyer lemon beurre blanc on a bed of the restaurant’s signature risotto alongside organic micro greens.
Fun Fact: Searing scallops enhances their sweetness and makes them a surefire match with chardonnay—of which Bacchus House has plenty.
1004 East Bidwell Street, Suite 100, Folsom, 916-984-7500, bacchushousebistro.com
Fun Fact: Searing scallops enhances their sweetness and makes them a surefire match with chardonnay—of which Bacchus House has plenty.
1004 East Bidwell Street, Suite 100, Folsom, 916-984-7500, bacchushousebistro.com
Fresh Day Boat Scallops at Bacchus House Bistro; Photo by Dante Fontana © and wholly owned by Style Media Group
Folsom Palace’s Hong Kong-Style Bird’s Nest is essentially a work of art. A fried noodle “bowl” is loaded with seafood (scallops, prawns, calamari, and crab meat) and vegetables (broccoli, cauliflower, snow peas, chayote, carrots, shiitake mushrooms, celery, and green onions)—all flavored with aromatic garlic and ginger and tossed in a house-made white wine sauce.
Fun Fact: Bird’s nests are usually served at high-end Chinese restaurants specializing in Cantonese cuisine and may also be seen at traditional 10-course Chinese banquets for weddings or other special occasions.
1169 Riley Street, Folsom, 916-983-8880; 3941 Park Drive, Suite 10, El Dorado Hills, 916-936-0808, folsompalace.com
Fun Fact: Bird’s nests are usually served at high-end Chinese restaurants specializing in Cantonese cuisine and may also be seen at traditional 10-course Chinese banquets for weddings or other special occasions.
1169 Riley Street, Folsom, 916-983-8880; 3941 Park Drive, Suite 10, El Dorado Hills, 916-936-0808, folsompalace.com
Folsom Palace’s Hong Kong-Style Bird’s Nest; Photo by Dante Fontana © and wholly owned by Style Media Group
Cascada’s Camarones Sante Fe has all the celebratory flavors of our neighbors down south. Shrimp is sautéed with butter, garlic, and spicy Southwest seasonings, and sprinkled with parmesan cheese. This fiery fiesta is served with cilantro rice and vegetables (zucchini, snow peas, broccoli, and red bell peppers) for a non-boring nosh.
Fun Fact: A decadent dinner calls for dessert, and Cascada has it all—from churros and cheesecake chimichangas to sopapillas and flan.
384 Main Street, Placerville, 530-344-7757, cascadainplacerville.com
Fun Fact: A decadent dinner calls for dessert, and Cascada has it all—from churros and cheesecake chimichangas to sopapillas and flan.
384 Main Street, Placerville, 530-344-7757, cascadainplacerville.com
Cascada’s Camarones Sante Fe; Photo by Ray Burgess © and wholly owned by Style Media Group
You may have heard seafood and cheese are an unsavory combo, but one bite of the Garlic Shrimp Pizza at Iron Horse Tavern and you’ll realize some rules are meant to be broken. The hand-crafted pie boasts a delightfully chewy crust with just enough crispness, plus parmesan cream sauce, fontina, chili flakes, cilantro, red onions, and the namesake garlic shrimp. For fans of fish and pizza, it’s a match made in foodie heaven.
Fun fact: In Italy, fish is a somewhat common pizza topping—particularly Italian tuna packed in olive oil, along with anchovies, shellfish, and shrimp.
460 Palladio Parkway, Folsom, 916-618-4322; 1800 15th Street, Suite B, Sacramento,
916-448-4488, ironhrosetavern.net
Fun fact: In Italy, fish is a somewhat common pizza topping—particularly Italian tuna packed in olive oil, along with anchovies, shellfish, and shrimp.
460 Palladio Parkway, Folsom, 916-618-4322; 1800 15th Street, Suite B, Sacramento,
916-448-4488, ironhrosetavern.net
Garlic Shrimp Pizza at Iron Horse Tavern; Photo by Dante Fontana © and wholly owned by Style Media Group
Hot days call for cool dishes, like the refreshing El Rey Ceviche—served tostada-style with shrimp, cucumbers, onions, cilantro, and tomatoes in a citrus marinade—at Granite Bay’s El Rey. With three to a serving, it’s the perfect shareable and satisfies without completely stuffing you.
Fun fact: Ceviche is a Latin American recipe for raw fish and seafood marinated in citrus juice (mainly lime and lemon). The juice’s acidity breaks down the protein in the fish and replicates the process of heat being applied to the meat.
5550 Douglas Boulevard, Suite 200, Granite Bay, 916-772-5858, elreymexicancuisine.com
Fun fact: Ceviche is a Latin American recipe for raw fish and seafood marinated in citrus juice (mainly lime and lemon). The juice’s acidity breaks down the protein in the fish and replicates the process of heat being applied to the meat.
5550 Douglas Boulevard, Suite 200, Granite Bay, 916-772-5858, elreymexicancuisine.com
El Rey Ceviche at Granite Bay’s El Rey
Plank Craft Kitchen + Bar is still relatively new to the block, but their Cedar Plank Salmon guarantees they’re here to stay. A gorgeous fillet of North Atlantic salmon is cooked to perfection on a cedar plank, absorbing the flavors and moisture of the warmed wood. In case that isn’t enough flavor, the salmon is given a crust of Japanese panko crumbs, spicy chorizo sausage, Italian parsley, and tangy lemon zest, then drizzled with a buttery lemon beurre blanc. Served with your item of choice from Plank’s “Marketplace Sides” menu, you’re in for a memorable meal.
Fun Fact: The Marketplace Sides menu features chilled, lighter fare, like an avocado, cherry tomato, and pine nut salad tossed in lime vinaigrette.
608 Sutter Street, Folsom, 916-260-5333, plankfolsom.com
Fun Fact: The Marketplace Sides menu features chilled, lighter fare, like an avocado, cherry tomato, and pine nut salad tossed in lime vinaigrette.
608 Sutter Street, Folsom, 916-260-5333, plankfolsom.com
Cedar Plank Salmon at Plank Craft Kitchen + Bar
Crispy Calamari is a perfect seafood starter—especially at Wally's Pizza Bar. Lightly battered and fried, allowing the flavor of the fish to shine, it's served with fresh-cut lemons and zesty marinara dipping sauce. Tender on the inside with a golden-brown crust, this must-order appetizer is always a crowd-pleaser.
Fun Fact: Calamari is the Italian word for squid. It originated in the Mediterranean and quickly spread into North America as a popular deep-fried dish in the mid-'80s.
4079 Cameron Park Drive, Cameron Park, 530-677-5205, wallyspizzabar.com
Fun Fact: Calamari is the Italian word for squid. It originated in the Mediterranean and quickly spread into North America as a popular deep-fried dish in the mid-'80s.
4079 Cameron Park Drive, Cameron Park, 530-677-5205, wallyspizzabar.com
Crispy Calamari at Wally's Pizza Bar
Hisui Sushi’s Chirashi Don is a treat for the senses. Donburi is typically a rice bowl (akin to deconstructed sushi) and a serving of it promises the chef’s choicest fresh fish and complimentary accompaniments artfully placed over sushi rice.
Fun Fact: Chirashi might sound like a poke bowl, but there’s a difference. Poke bowls tend to be one or two types of fish (tuna and salmon) marinated in a sauce and served on white rice, brown rice, or salad; chirashi has no sauce and uses several types of fish, including tuna, salmon, yellowtail, eel, shrimp, and roe.
25004 Blue Ravine Road, Suite 107, Folsom, 916-985-7778, hisuisushi.com
Fun Fact: Chirashi might sound like a poke bowl, but there’s a difference. Poke bowls tend to be one or two types of fish (tuna and salmon) marinated in a sauce and served on white rice, brown rice, or salad; chirashi has no sauce and uses several types of fish, including tuna, salmon, yellowtail, eel, shrimp, and roe.
25004 Blue Ravine Road, Suite 107, Folsom, 916-985-7778, hisuisushi.com
Hisui Sushi’s Chirashi Don; Photo by Ray Burgess © and wholly owned by Style Media Group
Heyday Café serves up a refreshing Skuna Bay Salmon Tartare marinated in a citrus ginger marinade with capers, cucumbers, green onions, avocado, and micro fennel, to be spooned atop a toasted baguette. It’s a perfect, not-too-heavy starter to prepare your palate for one (or more) of Heyday’s exceptional entrées.
Fun Fact: Skuna Bay salmon is a sustainably farmed food that’s not only good for human health but kind to the health of the environment, too.
325 Main Street, Placerville, 530-626-9700, heydaycafe.com
Fun Fact: Skuna Bay salmon is a sustainably farmed food that’s not only good for human health but kind to the health of the environment, too.
325 Main Street, Placerville, 530-626-9700, heydaycafe.com
Skuna Bay Salmon Tartare at Heyday Café; Photo by Ray Burgess © and wholly owned by Style Media Group
Based on the beautiful hue and aroma of the Prawn Red Curry from Thai Paradise, you know you’re in for a treat before you even take a bite. Red chili curry paste gives the rich coconut milk base of this dish its eye-catching color, to which green beans, eggplant, bamboo, red bell peppers, and fresh Thai basil are added. Mixed into this medley are a generous portion of large prawns. Ladled over a soft bed of rice, it’s Thailand’s take on savory comfort food.
Fun Fact: Thai Paradise’s co-owner and head chef, Jarunee Fleming, earned her culinary skills working in a five-star hotel in Bangkok.
2770 East Bidwell Street, Suite 100, Folsom, 916-984-8988, thaiparadisefolsom.com; 4361 Town Center Boulevard, Suite 110, El Dorado Hills, 916-939-0389, thaiparadiseedh.com
Fun Fact: Thai Paradise’s co-owner and head chef, Jarunee Fleming, earned her culinary skills working in a five-star hotel in Bangkok.
2770 East Bidwell Street, Suite 100, Folsom, 916-984-8988, thaiparadisefolsom.com; 4361 Town Center Boulevard, Suite 110, El Dorado Hills, 916-939-0389, thaiparadiseedh.com
Prawn Red Curry from Thai Paradise
Goose Port Public House’s Spicy Poke Nachos brings sashimi-grade tuna, serrano chilis, pineapple, green onions, sriracha aioli, wasabi soy, sesame teriyaki, and crispy wonton chips together for an upgraded version of “fish and chips.”
Fun Fact: Goose Port also makes a killer shrimp ceviche if you’re looking to up your raw seafood game.
316 Vernon Street, Roseville, 916-886-5080, gooseport.com
Although Bar 101 offers elevated pub fare, they keep their hand-dipped, beer-battered Fish & Chips without any frills, giving the people exactly what they want: flaky cod encased in a never-soggy-always-crisp golden shell alongside house-made tartar sauce and freshly fried chips that are always on point. Fun Fact: Goose Port also makes a killer shrimp ceviche if you’re looking to up your raw seafood game.
316 Vernon Street, Roseville, 916-886-5080, gooseport.com
Goose Port Public House’s Spicy Poke Nacho; Photo by Dante Fontana © and wholly owned by Style Media Group
Fun Fact: For the quintessential pub experience to go with your fish & chips, attend Bar 101’s trivia night on Mondays, open mic on Wednesdays, or live music on Fridays and Saturdays.
101 Main Street, Roseville, 916-774-0505, bar101roseville.com
Bar 101 Fish & Chips
You can never go wrong with Prawn Fajitas—especially at La Rosa Blanca. The succulent crustaceans are marinated in a house special sauce and combined with onions, bell peppers, and tomatoes to make the perfect, build-your-own bite.
Fun Fact: La Rosa Blanca brings the fiesta every day of the week with Taco Tuesdays ($2.25 tacos), Classic Wednesdays (classic cars get a discount), Thirsty Thursdays ($7 margaritas), and Fiesta Fridays ($24.95 platter for two).
402 Natoma Street, Folsom, 916-673-9085, larosablancarestaurants.com
Fun Fact: La Rosa Blanca brings the fiesta every day of the week with Taco Tuesdays ($2.25 tacos), Classic Wednesdays (classic cars get a discount), Thirsty Thursdays ($7 margaritas), and Fiesta Fridays ($24.95 platter for two).
402 Natoma Street, Folsom, 916-673-9085, larosablancarestaurants.com
Fajitas at La Rosa Blanca; Photo by Ray Burgess © and wholly owned by Style Media Group
Soak up the suds at Bricks Eats & Drinks with their hearty Tuna Melt. Layered with cheddar, onions, savory house-made tuna salad, and a hefty helping of creamy avocado on grilled marble rye bread, it puts tinned tuna subs to shame and is the perfect midday meal—especially alongside one of the eatery’s seriously scrumptious salads or an order of sweet potato planks.
Fun Fact: Instead of reservations, Bricks has a “fast pass” that allows you to get the first available table ahead of any walk-ins.
482 Main Street, Placerville, 530-303-3480, bricksonmainstreet.com
Fun Fact: Instead of reservations, Bricks has a “fast pass” that allows you to get the first available table ahead of any walk-ins.
482 Main Street, Placerville, 530-303-3480, bricksonmainstreet.com
Bricks Eats & Drinks' Tuna Melt
The Macadamia Nut Crusted Pacific Halibut from Scott’s Seafood Roundhouse is an elegant dinner perfect on a night out. Beautifully flaky halibut is dressed in a crunchy macadamia nut crust, cooked to perfection, and finished with browned butter. Served alongside the fish are the season’s ripest veggies and the kitchen’s unusual but oh-so-satisfying coconut-cilantro rice topped with mango chutney—a savory condiment slow-cooked to sweet, spicy, and tangy perfection.
Fun Fact: To uphold their commitment to only serving the freshest quality seafood, Scott’s substitutes the equally flaky seabass for the halibut in off seasons.
824 Sutter Street, Folsom, 916-989-6711, scottsseafoodroundhouse.com
Fun Fact: To uphold their commitment to only serving the freshest quality seafood, Scott’s substitutes the equally flaky seabass for the halibut in off seasons.
824 Sutter Street, Folsom, 916-989-6711, scottsseafoodroundhouse.com
The Macadamia Nut Crusted Pacific Halibut from Scott’s Seafood Roundhouse
Folsom Tap House offers a Honey Walnut Prawns entrée served over rice that’s brimming with bright flavors and varied textures. Generous with the prawns and the candied walnuts, the dish is topped with nutty sesame seeds and pungent green onions to complement the sweetness.
Fun Fact: Folsom Tap House offers around 20 bottled beers plus 22 beers on tap—including four on nitro.
25005 Blue Ravine Road, Suite 140, Folsom, 916-292-5711, folsomtaphouse.com
Fun Fact: Folsom Tap House offers around 20 bottled beers plus 22 beers on tap—including four on nitro.
25005 Blue Ravine Road, Suite 140, Folsom, 916-292-5711, folsomtaphouse.com
Folsom Tap House offers a Honey Walnut Prawns entrée
Main Street Tap House has a delicious dinner option of Grilled Salmon if you ever have the hankering for good fish. Paired with a fragrant coconut, lime, and basil sauce, the fillet is treated with utmost care and served with herbed rice and veggies.
Fun Fact: Grilled salmon pairs nicely with a classic pilsner—which you should have no trouble finding here.
209 Main Street, Placerville, 530-330-4648, taphouseonmainstreet.com
Fun Fact: Grilled salmon pairs nicely with a classic pilsner—which you should have no trouble finding here.
209 Main Street, Placerville, 530-330-4648, taphouseonmainstreet.com
Grilled Salmon at Main Street Tap House
Bennett’s Kitchen Bar Market has an array of seafood dishes to choose from—think fresh Alaskan halibut fillet and blackened Pacific redfish—but their heaping bowl of Steamed Mussels doused in a savory garlic butter sauce and served with parmesan bread takes the cake for its simplicity and elegance.
Fun Fact: Mussels are a great source of iodine, vitamin B12, selenium, zinc, and folate—so load up!
1595 Eureka Road, Roseville, 916-750-5150, bennettskitchen.com
Fun Fact: Mussels are a great source of iodine, vitamin B12, selenium, zinc, and folate—so load up!
1595 Eureka Road, Roseville, 916-750-5150, bennettskitchen.com
Steamed Mussels at Bennett’s Kitchen Bar Market
When you can’t decide on one type of sashimi, why not try all of them? Hasu Teriyaki & Sushi serves a Sashimi Combo consisting of salmon, tuna, and yellowtail (hamachi) for that refined seafood palate. The delicately sliced fish is presented in all its glory bringing you freshness and flavors straight from the sea.
Fun Fact: Sashimi is an appetizer meant to be had before sushi. To aid digestion, begin your meal with miso soup.
25075 Blue Ravine Road, Suite 120, Folsom, 916-983-7777, hasurestaurant.com
Fun Fact: Sashimi is an appetizer meant to be had before sushi. To aid digestion, begin your meal with miso soup.
25075 Blue Ravine Road, Suite 120, Folsom, 916-983-7777, hasurestaurant.com
Hasu Teriyaki & Sushi serves a Sashimi Combo; Photo by Ray Burgess © and wholly owned by Style Media Group
The Independent Restaurant and Bar has a gorgeous Ahi Niçoise Salad. Sesame-crusted yellowfin tuna is seared and laid on a bed of mixed greens, accompanied by a boiled egg, bistro olives, potatoes, beans, and fried capers—all tossed in a light lemon Dijon vinaigrette. The salad is so wholesome and filling you’ll want for nothing more…except maybe their chocolate pot de crème!
Fun Fact: Salade Niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, and anchovies or tuna then dressed with olive oil.
629 Main Street, Placerville, 530-344-7645, independentplacerville.com
Fun Fact: Salade Niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, and anchovies or tuna then dressed with olive oil.
629 Main Street, Placerville, 530-344-7645, independentplacerville.com
The Independent Restaurant and Bar has a gorgeous Ahi Niçoise Salad
If you’re longing for lobster, Land Ocean New American Grill offers Twin 6 oz. Cold Water Lobster Tails bathed in an intoxicating herbed butter accompanied by coconut jasmine rice and broccolini. You could also try their surf and turf option, but why pass on the chance for double the lobster?
Fun Fact: Cold water lobsters are bigger and better in flavor and texture than their warm water counterparts. They also tend to be slightly more expensive as a result.
2720 East Bidwell Street, Folsom, 916-983-7000; 1151 Galleria Boulevard, Suite 241, Roseville, 916-407-5640, landoceanrestaurants.com
Fun Fact: Cold water lobsters are bigger and better in flavor and texture than their warm water counterparts. They also tend to be slightly more expensive as a result.
2720 East Bidwell Street, Folsom, 916-983-7000; 1151 Galleria Boulevard, Suite 241, Roseville, 916-407-5640, landoceanrestaurants.com
Land Ocean New American Grill offers Twin 6 oz. Cold Water Lobster Tails; Photo by Ray Burgess © and wholly owned by Style Media Group
The Cioppino from Visconti’s Ristorante takes fish stew to luxurious levels with top-tier seafood—calamari, jumbo prawns, New Zealand green-lipped mussels, and last but certainly not least, Day Boat scallops. The latter are nicknamed “jewels of the sea,” because being harvested by small fleets, packed on ice, and never treated with preservative chemicals guarantees the most delicate texture and flavor. The shellfish are prepared in an aromatic broth of white wine, garlic, Italian herbs and spices, and marinara reduction sauce, then served with salad and house-made garlic bread.
Fun Fact: Legend has it that New Zealand green-lipped mussels are packed with health benefits and can even be found in supplement form.
2700 East Bidwell Street, Suite 700, Folsom, 916-983-5181, viscontisristorante.com
Fun Fact: Legend has it that New Zealand green-lipped mussels are packed with health benefits and can even be found in supplement form.
2700 East Bidwell Street, Suite 700, Folsom, 916-983-5181, viscontisristorante.com
The Cioppino from Visconti’s Ristorante
La Provence Restaurant & Terrace makes a comforting yet indulgent Lobster Risotto from cold water lobster claw meat. Cheeses like mascarpone and parmesan bring a depth of flavor while fresh arugula and spring onions brighten the overall flavor palate.
Fun Fact: La Provence hosts wine dinners, which entail a five-course meal with individual wine pairings from a selected cellar. Check their website for details.
110 Diamond Creek Place, Roseville, 916-789-2002, laprovenceroseville.com
Fun Fact: La Provence hosts wine dinners, which entail a five-course meal with individual wine pairings from a selected cellar. Check their website for details.
110 Diamond Creek Place, Roseville, 916-789-2002, laprovenceroseville.com
Lobster Risotto at La Provence Restaurant & Terrace; Photo by Dante Fontana © and wholly owned by Style Media Group
Fresh and light perfectly describes the Atlantic Salmon BLT from Wise Villa Winery. The farm-to-fork bistro overlooking the vineyard piles tender Atlantic salmon (the “king of fish”), applewood smoked bacon, crunchy lettuce, and tomatoes onto soft multigrain bread spread with tangy basil aioli. Served with French fries, it’s a simple but satisfying midday meal.
Fun Fact: Order a glass of Wise Villa’s zinfandel for the perfect pairing.
4200 Wise Road, Lincoln, 916-543-0323, wisevillawinery.com
Fun Fact: Order a glass of Wise Villa’s zinfandel for the perfect pairing.
4200 Wise Road, Lincoln, 916-543-0323, wisevillawinery.com
Atlantic Salmon BLT from Wise Villa Winery
The Prawn Chow Fun from Lotus 8 is just that—FUN! Chow fun is a popular Cantonese stir-fried rice noodle, flat and wide in shape, with a delightfully chewy texture. Lotus 8 stir-fries their noodles in a sweet and savory brown sauce with crunchy bean sprouts and green onions, but the real fun of this dish are the large, fresh prawns.
Fun Fact: Lotus 8 was strategically named by combining two traditional symbols of beauty and luck within Chinese culture—the lotus flower and the number 8.
199 Blue Ravine Road, Suite 100, Folsom, 916-351-9278, lotus8ca.com
Fun Fact: Lotus 8 was strategically named by combining two traditional symbols of beauty and luck within Chinese culture—the lotus flower and the number 8.
199 Blue Ravine Road, Suite 100, Folsom, 916-351-9278, lotus8ca.com
The Prawn Chow Fun from Lotus 8; Photo by Dante Fontana © and wholly owned by Style Media Group
When you think of the coast, great seafood comes to mind, of course. The Coastal Rice from Mezcalito Oaxacan Cuisine invokes the best of coastal cuisine with fresh salmon, mussels, and prawns lavishly decorating soft rice. Fresh, seasonal veggies—like garlic, onions, tomatoes, spinach, and Fresno peppers (a mildly hot and smoky chili pepper)—are added then mixed with a touch of cream sauce. One bite and you’ll be transported to your favorite seaside bistro.
Fun Fact: Oaxaca, one of the 32 states that make up Mexico, is known as a gastronomic hub, thanks in part to its legendary seven moles.
5065 Pacific Street, Rocklin, 916-701-4772, mezcalitocuisine.com
Fun Fact: Oaxaca, one of the 32 states that make up Mexico, is known as a gastronomic hub, thanks in part to its legendary seven moles.
5065 Pacific Street, Rocklin, 916-701-4772, mezcalitocuisine.com
The Coastal Rice from Mezcalito Oaxacan Cuisine; Photo by Ray Burgess © and wholly owned by Style Media Group
Hawks—one of our region’s most well-received restaurants—has been at the forefront of farm-to-fork fare since opening in 2007. From plates that change based on what produce can be picked, to their chef’s immaculate attention to detail, and sophisticated-without-being-stuffy ambiance, it’s the perfect place to celebrate a special occasion and enjoy dishes like Wild Alaskan Halibut. Fresh-caught and butchered in-house, then skillfully seared and pan-roasted, it’s served with baby butter beans, roasted red peppers, and a rich Romesco sauce.
Fun fact: The largest flatfish within the flounder family, male halibuts typically won’t grow to be over 100 pounds whereas the females can live longer and grow to 600 pounds or more.
5530 Douglas Boulevard, Granite Bay, 916-791-6200, hawksrestaurant.com
Fun fact: The largest flatfish within the flounder family, male halibuts typically won’t grow to be over 100 pounds whereas the females can live longer and grow to 600 pounds or more.
5530 Douglas Boulevard, Granite Bay, 916-791-6200, hawksrestaurant.com
Wild Alaskan Halibut at Hawks
With two decades of experience dishing up authentic Italian cuisine, it’s no wonder Papa Gianni’s Ristorante makes a delizioso Frutta di Mare. Mussels, shrimp, and buttery scallops are sauteed in a white wine, garlic, and light cream sauce and served over delicate, perfectly chewy linguine. Served with garlic bread, you’ll be craving this entrée long after the final forkful.
Fun Fact: Frutti di mare is Italian for ”fruit of the sea.”
3450 Palmer Drive, Suite 1, Cameron Park, 530-672-2333, papagiannis.net
Fun Fact: Frutti di mare is Italian for ”fruit of the sea.”
3450 Palmer Drive, Suite 1, Cameron Park, 530-672-2333, papagiannis.net
Frutta di Mare at Papa Gianni’s Ristorante
Sienna Modern Kitchen’s Thai Chili Alaskan Halibut is all about layers of mouthwatering flavor. The mild and slightly sweet essence of the white meat halibut is the perfect base for a macadamia nut crust and fresh pineapple salsa topping, which is then stacked on a bed of cilantro rice drizzled with sweet and tangy house-made Thai chili sauce that’ll have you hankering for more.
Fun Fact: Halibut contains a trace mineral called selenium, an antioxidant that helps decrease inflammation and repair damaged cells.
1480 Eureka Road, Roseville, 916-771-4700; 3909 Park Drive, El Dorado Hills, 916-941-9694, siennarestaurants.com
Fun Fact: Halibut contains a trace mineral called selenium, an antioxidant that helps decrease inflammation and repair damaged cells.
1480 Eureka Road, Roseville, 916-771-4700; 3909 Park Drive, El Dorado Hills, 916-941-9694, siennarestaurants.com
Sienna Modern Kitchen’s Thai Chili Alaskan Halibut
You can’t go wrong with the Grilled Fish Tacos from Mexquite when you’re craving a taste of the sea. Wild caught Icelandic cod is seasoned with salt, pepper, chili powder, paprika, and garlic, then grilled and served over a cheesy corn tortilla. Each taco is topped with crunchy iceberg, cilantro lime dressing, and pickled onions marinated in vinegar, salt, lime juice, and oregano.
Fun Fact: In addition to great food, Mexquite is beloved for its festive atmosphere and lengthy margarita menu.
25095 Blue Ravine Road, Folsom, 916-984-8607, mexquite.com
Fun Fact: In addition to great food, Mexquite is beloved for its festive atmosphere and lengthy margarita menu.
25095 Blue Ravine Road, Folsom, 916-984-8607, mexquite.com
Grilled Fish Tacos from Mexquite; Photo by Ray Burgess © and wholly owned by Style Media Group
When craving something warm and comforting, order the Seafood Pho from Pho Mimi. Chicken broth and rice noodles are the perfect base for the showstoppers of this Vietnamese soup: shrimp, squid, and delicate scallops. Topped with white onions, fresh green onions, and cilantro, then served with bean sprouts, Thai basil, lime wedges, and sliced jalapeños, this fresh-made meal is equal parts healthy and hearty.
Fun Fact: Pho is pronounced fuh and is typically eaten for breakfast in Vietnam.
25004 Blue Ravine Road, Suite 121, Folsom, 916-542-7913, phomimi.com
Fun Fact: Pho is pronounced fuh and is typically eaten for breakfast in Vietnam.
25004 Blue Ravine Road, Suite 121, Folsom, 916-542-7913, phomimi.com
Seafood Pho from Pho Mimi; Photo by Dante Fontana © and wholly owned by Style Media Group
You can’t get Honey Walnut Prawns anywhere else like you can at Sunny Garden Restaurant. The caramelized sweetness and perfect crunch rise above the rest. Fresh prawns are battered and fried to a lightly golden color, then coated in a creamy, sweet honey sauce. Crunchy caramelized walnuts finish off this seafood stunner.
Fun Fact: Honey walnut prawns are a popular banquet dish because both shrimp and walnuts carry good omen in Chinese culture.
25085 Blue Ravine Road, Folsom, 916-983-8882, folsomsunnygarden.com
Fun Fact: Honey walnut prawns are a popular banquet dish because both shrimp and walnuts carry good omen in Chinese culture.
25085 Blue Ravine Road, Folsom, 916-983-8882, folsomsunnygarden.com
Honey Walnut Prawns at Sunny Garden Restaurant; Photo by Ray Burgess © and wholly owned by Style Media Group
The Farfalle al Salmone from Vaiano Trattoria is a true taste of Tuscany, and it’s no wonder considering two of the restaurant’s founding partners were born in Italy. Garlic and white wine are sautéed with marinara and cream to create a rosé sauce. Next, fresh-chopped smoked salmon is added, followed by bowtie pasta and spinach.
Fun Fact: Vaiano, after which the restaurant is named, is the hometown to two of the restaurant’s founding members.
7160 Douglas Boulevard, Granite Bay, 916-780-0888, vaianotrattoria.com
Fun Fact: Vaiano, after which the restaurant is named, is the hometown to two of the restaurant’s founding members.
7160 Douglas Boulevard, Granite Bay, 916-780-0888, vaianotrattoria.com
The Farfalle al Salmone from Vaiano Trattoria; Photo by Dante Fontana © and wholly owned by Style Media Group
Relish Burger Bar wanted to bring some California flair to a Louisiana classic when creating their EDH Po’ Boy. All-natural shrimp are dipped in seasoned tempura batter (lighter than most other batters because it contains no breadcrumbs, which means it requires less oil) and fried to a beautiful golden brown, then sandwiched in a roll with crunchy cilantro lime slaw, tart pickled jalapeños, and house-made roasted garlic aioli. This seafood sandwich is served with your choice of salad or French fries.
Fun fact: The po’ boy originated in New Orleans and was named after the “poor boy” on strike in the 1920s for whom the original sandwich was created.
1000 White Rock Road, El Dorado Hills, 916-933-3111, relishburgerbar.com
Fun fact: The po’ boy originated in New Orleans and was named after the “poor boy” on strike in the 1920s for whom the original sandwich was created.
1000 White Rock Road, El Dorado Hills, 916-933-3111, relishburgerbar.com
EDH Po’ Boy at Relish Burger Bar
Lobster isn’t the only seafood the Lobstermania Roll from Mikuni Japanese Restaurant & Bar boasts; the addition of scallops, shrimp, crab mix, and salmon make this roll a serious seafood party. Asparagus and cream cheese are stuffed into the mix, too, with an array of creamy, sweet sauces and crunchy arare.
Fun Fact: Arare is a bite-sized Japanese cracker with a soy sauce flavor.
185 Placerville Road, Suite 100, Folsom, 916-934-5250; 1017 Galleria Boulevard, Suite 160, Roseville, 916-780-2119; 1565 Eureka Road, Roseville, 916-797-2112, mikunisushi.com
Fun Fact: Arare is a bite-sized Japanese cracker with a soy sauce flavor.
185 Placerville Road, Suite 100, Folsom, 916-934-5250; 1017 Galleria Boulevard, Suite 160, Roseville, 916-780-2119; 1565 Eureka Road, Roseville, 916-797-2112, mikunisushi.com
Lobstermania Roll from Mikuni Japanese Restaurant & Bar
Can’t decide between oysters, ceviche, prawn cocktail, or Alaskan king crab legs? Neither can we. Luckily, at C. Knight’s Steakhouse you can have all the above in their big, bold, beautiful Seafood Platter. Perfect for a party of two, it’s easy on the eyes and satisfying on the stomach. Served atop crushed ice with all the requisite sides and sauces (mignonette, cocktail sauce, and melted butter) it’s a richly refreshing way to kick-off a meal at El Dorado Hills’ most beloved steakhouse.
Fun fact: Seafood platters, known as plateau de fruits de mer (plate of fruits of the sea), are a traditional French feast that typically include a variety of shellfish (mussels, shrimp, lobsters, crabs, clams, and oysters) served cold. Usually, they’re eaten with bread and a bottle of crisp white wine.
2085 Vine Street, El Dorado Hills, 916-235-1730, cknightssteakhouse.com
Fun fact: Seafood platters, known as plateau de fruits de mer (plate of fruits of the sea), are a traditional French feast that typically include a variety of shellfish (mussels, shrimp, lobsters, crabs, clams, and oysters) served cold. Usually, they’re eaten with bread and a bottle of crisp white wine.
2085 Vine Street, El Dorado Hills, 916-235-1730, cknightssteakhouse.com
Seafood Platter at C. Knight’s Steakhouse; Photo by Ray Burgess © and wholly owned by Style Media Group
by Nelly Kislyanka & Tara Mendanha
Photo ©Karbolwanghi - stock.adobe.com. Bacchus House Bistro, Folsom Palace and Iron Horse Tavern photos by Dante Fontana. Cascada photo by Ray Burgess. El Rey photo by Menka Belgal. Plank Craft Kitchen + Bar photo courtesy of Plank Craft Kitchen + Bar. Hisui Sushi photo by Ray Burgess. Wally's Pizza Bar photo courtesy of Wally's Pizza Bar. Heyday Café photo by Ray Burgess. Thai Paradise photo courtesy of Thai Paradise. Goose Port Public House photo by Dante Fontana. La Rosa Blanca photo by Ray Burgess. Hasu Teriyaki & Sushi and Land Ocean New American Grill photo s by Ray Burgess. La Provence Restaurant & Terrace and Lotus 8 photos by Dante Fontana. Mezcalito Oaxacan Cuisine photo by Ray Burgess. Mexquite and Sunny Garden Restaurant photo s by Ray Burgess. Pho Mimi and Vaiano Trattoria photos by Dante Fontana. C. Knight's Steakhouse photo by Ray Burgess. Mikuni Japanese Restaurant & Bar photo courtesy of Mikuni Japanese Restaurant & Bar. Other photos courtesy of their respective restaurants.
Photos by Dante Fontana & Ray Burgess © and wholly owned by Style Media Group—please don’t steal our copyrighted photos. For more information about our editorial photos, please click here to contact us <<LINK TO https://www.stylemg.com/pages/contact-us