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Classic Mediterranean cuisine meets modern seafood dishes at Seablue. Although, it is not hard to buy fresh fish and cook it. Seablue does much more than that. They have developed a special technique for cooking fish that involved first cooking them on the grill and then transferring to a tagine, a Morrocan clay pot that is specially designed for cooking fish. Not only is this a delicious way to keep fish moist; it’s also much more nutritious than many cooking methods. Do not think you will find just your average seafood options here. Appetizers like the lobster corndogs, onion and oyster soup, and Dungeness-crab stuffed peppers really make this restaurant stand out. Also, many of the appetizer selections are served in trios—even the soups; this way you can try a little of everything. For a nice crisp salad to go along with the seafood, don’t just pick something generic—create your own! Choose from a variety of lettuce and topping options. This can be served individually or created for the table to share. Carnivores will love the Kobe flatiron steak or the bone-in New York strip. Fish selections here aren’t your average either. Try the wild halibut, tai snapper, or arctic char. All fish are flown in daily from across the globe. Even desert is offered in trios. Try the pear trio for a sweet and refreshing end to a meal from the sea.
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