Seafood at the bar has long been about simple, indulgent pleasures of the sea — think raw oysters, chilled jumbo shrimp and steamed Alaskan King crab legs. But the experience can also be complex and creative, as evidenced by the many chefs currently offering innovative bar bites that riff on seafood favorites.
Sara Essex Bradley
Seafood steps up to the bar
Chefs upgrade classic seafood-at-the-bar dishes