Kansas: Mad Jack’s Fresh Fish
> Location: Kansas City (KS)
This down-home takeout counter and market specializes in fried fish by the pound while also selling fresh fish filets, shrimp, lobster, scallops, and even alligator meat. Fried catfish and basa are popular menu items, as are the frog legs and red snapper. All fish by the pound is served with hot sauce and bread, and add-ons include hushpuppies, fried okra, collard greens, and mac and cheese.
Kentucky: River House Restaurant & Raw Bar
> Location: Louisville
A sprawling new American eatery with a riverside patio and great views, River House serves “regional cuisine with a Southern flair.” The excellent bourbon selection and complimentary cornbread set the mood, but the Monday night all-you-can-eat crab legs special steals the show. Try the blackened ahi tuna with tomato ginger chutney over a crispy parmesan grit cake, or the crispy grouper cheeks over crab and chive risotto with bok choy and smoked shrimp vinaigrette.
Louisiana: Pêche Seafood Grill
> Location: New Orleans
This James Beard award-winning restaurant in the Warehouse District specializes in open-fire cooking inspired by the cuisines of South America, Spain, and of course the Gulf Coast.
Guests love the steak tartare with oyster aïoli from the raw bar and the baked drum with mushroom broth and calas (rice fritters). Groups can order a selection of small plates, like spicy ground shrimp with noodles and catfish with pickled greens and chili broth, then dig into a whole grilled fish.
Maine: Eventide Oyster Co.
> Location: Portland
A true New England-style oyster bar, Eventide offers a rotating selection of local Maine oysters, crab claws and clams on ice with all the fixings, and such fare as lobster stew, clam chowder, New England clam bake, and a famous brown-butter lobster roll. Some Asian-fusion items including steamed bao buns and tuna tartare with nuoc cham round out the menu.
Maryland: The Oceanaire Seafood Restaurant
> Location: Baltimore
This high-end chain serves ten U.S. locations including Baltimore’s Harbor East. A selection of East and West Coast oysters starts the menu, while the raw bar includes Maine lobster cocktail and sturgeon caviar. The crab cake appetizer is a customer favorite, and if the extensive chef specials and buttery seafood entrees don’t cut it, there’s also a steak menu.
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