By: Kristin O’Neill

SeaHawk Prime by David Burke is poised to redefine waterfront dining in South Florida. Located within Nautilus 220, a luxury residential tower overlooking the Intracoastal Waterway, the restaurant marks award-winning Chef David Burke’s first Florida venture. Pairing a stunning marina-front setting with his signature boundary-pushing American cuisine, SeaHawk Prime delivers a dining experience as elevated as its surroundings.

Chef David Burke is one of the most recognized and respected figures in modern American cuisine, known for his inventive and thoughtful approach to food. An internationally celebrated chef, restaurateur, and entrepreneur, Burke is the driving force behind David Burke Hospitality Management (DBHM), which owns, operates, licenses, and consults on restaurants, hotels, clubs, and culinary programs worldwide. Today, Burke and his team oversee the culinary direction of 18 restaurants, along with a historic event venue and a bakery.

SeaHawk Prime joins Burke’s diverse restaurant portfolio, offering a menu that reflects both his culinary creativity and a deep appreciation for high-quality ingredients.

The menu at SeaHawk Prime can best be described as a collection of “greatest hits” developed over decades, blending classic favorites with innovative touches. Diners will find a strong focus on seafood alongside prime cuts and sushi offerings. From expertly prepared fish dishes to bold, crowd pleasing flavors, the menu is designed to appeal broadly while remaining distinctive.

Seasonality plays a central role, with fish selections evolving throughout the year to highlight the best available offerings. “Fish sells,” Burke notes, emphasizing the importance of creating seafood dishes that are visually appealing, flavorful, and memorable. The restaurant offers a wide variety of options, ensuring that seafood lovers and even those more inclined toward steak can find something irresistible.

Seafood is a cornerstone of the SeaHawk Prime experience, and sourcing plays a critical role. Burke regularly works with Samuels Seafood Co., ordering a wide range of products including lobster, crab, branzino, salmon, grouper, scallops, shrimp, king crab, prawns, and caviar.

He points out that seafood and shellfish can elevate other menu items as well. “When you garnish a steak with shrimp or scallops, or finish a pasta with lobster, the dish becomes more appealing,” he explains. At the same time, the team continues to expand offerings, including developing vegan dishes as the menu evolves.

Burke expresses deep appreciation for the relationship with suppliers like Samuels, noting the extensive process behind every ingredient. “From the fisherman to the purveyor to delivery, there’s an incredible amount of work that goes into getting seafood onto a plate,” he says. “It’s caught or grown, harvested, selected, prepared, shipped and then it reaches the kitchen, where we take it to the next level. That entire process deserves recognition.”

In a country where steak often dominates, seafood dishes must work harder to capture attention. According to Burke, success comes down to execution and presentation. “To compete, a seafood dish has to be perfectly cooked, thoughtfully garnished, and visually compelling,” he explains. “It has to jump off the table.”
He also notes changing consumer habits. While older generations may not have grown up cooking seafood at home due to limited availability, younger diners are increasingly embracing it. This shift creates opportunities to introduce more guests to high-quality fish and shellfish.

Beyond the menu, SeaHawk Prime offers a striking physical space that sets it apart. With double-height ceilings, marina views, and a bar featuring garage-style doors that open to the waterfront, the restaurant delivers an immediate “wow factor.” Yet, Burke emphasizes that the true standout element remains the food itself.

The menu avoids being “cookie-cutter,” instead blending familiar dishes with creative twists that spark conversation without overwhelming diners. “The food should be interesting enough to start a conversation, but not dominate your experience,” Burke says. “It’s not intimidating it’s intriguing.”
Lessons from a Lifetime in Hospitality
Reflecting on his career, Burke credits every restaurant he’s worked in as a valuable experience, shaping his approach to creativity, execution, and continual improvement. “I’m always inspired to keep developing and refining dishes until they’re just right,” he says.

For those entering the restaurant industry, his advice is simple: keep experimenting. “You have to keep tinkering,” he says.

At the same time, he acknowledges the realities of the profession. Success in the culinary world requires a significant commitment, including long hours, nights, weekends, and holidays. “It’s not just a job it’s a lifestyle,” Burke notes. However, for those who are passionate, the rewards are equally meaningful. “No two days are the same. There are constant challenges and constant opportunities to grow. If you love it, commit to it fully and master your craft.”

By: Blake Montalto

Tucked into the bustling Strip District, Penn Avenue Fish Company offers fresh, thoughtfully prepared seafood in a relaxed, modern setting. This hybrid fish market and casual eatery brings high-quality seafood into a flexible, everyday setting for locals and visitors alike.

At its core, Penn Avenue Fish Company was built on a simple but ambitious idea: bring fresh seafood to Pittsburgh and present it in a way that feels natural and unpretentious. Alongside classic preparations, the restaurant emphasizes creative approaches that reimagine seafood in dishes traditionally associated with meat, such as a salmon smash burger or a grilled tuna club.

The space itself reflects that balance between purpose and style. Part fish market and part café, the interior blends functionality with a contemporary aesthetic. Customers can browse fresh cuts of fish on ice before ordering a prepared meal, creating an experience that feels both interactive and casual. The atmosphere is equally suited for a quick weekday lunch or a laid-back dinner with friends. Its location in the Strip District only adds to the appeal, placing it among the city’s most vibrant food destinations.

The menu is where Penn Avenue Fish Company truly shines. Diners can choose from a wide variety of options, ranging from simple sandwiches to more refined dishes. Popular items include grilled salmon sandwiches, crab melts, and fish tacos, each built to let the quality of the ingredients speak for itself.  The sushi selection adds another layer of variety, offering rolls and sashimi that rival those of more specialized establishments. For those who prefer to cook at home, the market side provides access to the same high-quality seafood used in the kitchen.

Customers often return not just for the food, but for the flexibility the restaurant offers. Whether grabbing a quick bite, sitting down for a relaxed meal, or picking up fresh fish to go, the experience feels adaptable and convenient. The BYOB policy further enhances its laid-back charm, allowing diners to tailor their visit to their own preferences.

In the end, Penn Avenue Fish Company stands out as more than just a restaurant. It reflects Pittsburgh’s culinary diversity. By combining the roles of market and eatery, it delivers fresh seafood in a way that feels both modern and welcoming, securing its place as a go-to destination for seafood lovers in the Steel City.

By: Blake Montalto

In Philadelphia’s Italian Market, Alice is a restaurant offering seasonal American cuisine centered around charcoal oven–prepared dishes. The restaurant is named after Chef and Owner Dave Conn’s mother. Since opening in June 2023, Chef Conn has thoughtfully evolved the menu to showcase the best of each season’s ingredients.

The menu isn’t the only element that changes throughout the year. Alice offers indoor table seating for 36 guests and bar seating for 10, and when the weather allows, it nearly doubles its capacity with outdoor seating.

Alice’s menu unfolds as a thoughtful exploration of flavor and technique, offering small plates designed for sharing, refined individual entrées, generous entrées for two, and a carefully curated tasting menu that showcases the kitchen’s range and precision. Each dish reflects a confident balance of restraint and boldness.

The char-roasted oysters, bathed in garlic lager butter and a side of house-made hot sauce, arrive bubbling and aromatic, their briny sweetness deepened by the flame. Equally compelling are the pristine Barnegat Bay oysters, served raw with cucumber and avocado, a bright and elegant composition that highlights their clean, oceanic character.

The bluefin tuna crudo with leeks and charred lemon is as visually striking as it is flavorful.  The coal-roasted octopus with green chile and preserved lemon is expertly prepared in a perforated steel pan, allowing the tentacles to kiss the hot coals. The result is a perfect contrast of textures: delicately crisped edges giving way to tender, succulent flesh infused with smoke and citrus.

The grilled hamachi collar with parsley and lemon is a standout, celebrated for the remarkable way the skin blisters and crisps over the fire while protecting the rich, juicy meat beneath. It is a dish that feels both rustic and refined in presentation and flavor.

Together, the menu reads as both generous and sophisticated, a seamless marriage of coastal freshness, live-fire technique, and thoughtful composition that evolves with the rhythms of the seasons. While walk-ins are welcome, reservations are strongly encouraged, particularly as each seasonal shift brings new dishes and renewed anticipation to the table.

By: Blake Montalto

Rasika is a modern Indian restaurant with two Washington, DC locations, Penn Quarter and West End, and is part of the Knightsbridge Restaurant Group, founded by Ashok Bajaj in 1988 with the opening of The Bombay Club. After years of acclaim at The Bombay Club, Rasika debuted in Penn Quarter in 2005, helping usher in a new era of modern Indian dining in the capital. Growing demand quickly followed, leading to the opening of a second Rasika in the West End in 2012.

Recently, Rasika refreshed its art and décor to better reflect the contemporary energy of the dining experience, including the modern music that sets the tone during service. The Penn Quarter location offers a variety of dining settings: a spacious main dining room for larger gatherings, intimate tables for two, a private dining room for up to 14 guests (ideal for business lunches), and a semi-private chef’s table overlooking the display kitchen. The bar program complements the menu with a thoughtfully curated selection of beer, wine, and cocktails.

Designed for sharing, Rasika’s menu showcases classic techniques, from Tawa (griddle) and Sigri (open barbecue) to tandoori and regional curry preparations. Standouts include Crab Pepper Masala with Chesapeake Bay crab and curry leaf oil; Honey Chili Scallops with burnt garlic, red pepper, and spiced honey; and Patra Ni Machi, featuring sea bass wrapped with coconut, mint, and cilantro. From the Sigri, Mango Shrimp with fresh mango, cashews, ginger, and mint chutney is a favorite, while the signature Black Cod, finished with dill, honey, and red wine vinegar, is so memorable you may not want to share.

With a long list of accolades, including James Beard Awards, recognition among the 100 Best Restaurants in the USA, and induction into the DC Restaurant Hall of Fame, Rasika remains a must-visit destination. Reservations are highly recommended to experience firsthand why Rasika continues to define modern Indian cuisine in Washington, DC, setting the standard for more than two decades.

By: Blake Montalto

Trattoria San Nicola in Paoli, PA, brings a true taste of Bari, Italy—the coastal hometown of chef and owner Vito Giannandrea—to the Main Line. Perched along the Adriatic Sea, Bari’s cuisine is deeply connected to the water, and that influence runs throughout Chef Vito’s menu.

Chef Vito’s culinary journey began in 1976, when he split his time between school in the winter and working in restaurant kitchens throughout the summer. That lifelong dedication to hospitality led him to open the original Trattoria San Nicola in Berwyn in 1995, followed by the Paoli location in 2004. Today, the restaurant feels like an open invitation to Italy, offering old-world charm, a warm, welcoming atmosphere, and timeless Italian cooking.

Meals often begin with comforting classics like Bruschetta al Pomodoro e Mozzarella, featuring toasted bread topped with ripe tomatoes, fresh basil, and mozzarella, or Passato di Pomodoro con Carne di Granchio, a silky tomato soup enriched with sweet crab meat—especially satisfying on a chilly day.

Seafood remains a centerpiece of the menu. The Ravioli di Aragosta showcases black ink pasta stuffed with ricotta and lobster, sautéed with garlic and spicy oil, then finished with crab meat and diced tomatoes. Another standout is Gamberoni e Cappe Sante Grigliati, grilled jumbo shrimp and sea scallops brushed with garlic, herbs, and fresh lemon, served with penne pasta or mixed vegetables. For a lighter coastal option, the Trancia di Salmone alla Griglia pairs perfectly grilled salmon with salmoriglio, a bright Italian lemon-herb sauce.

Dessert is never an afterthought at Trattoria San Nicola. From classic cannoli and tiramisu to Limoncello Tartufo, the offerings are best enjoyed alongside a cappuccino—or an espresso martini—for a true Italian finish.

For diners seeking an authentic escape to the Italian coast without leaving Pennsylvania, Trattoria San Nicola delivers tradition, warmth, and a deep respect for the sea—one plate at a time.

By: Lily Cope

When Executive Chef Anthony Pupo opened the doors to Mr. Mister Supper Club early last month, he set out to create something rare: a place that feels special without being reserved for special occasions. “We want people here once a week, not once a year,” he says. That philosophy guides everything—from the warm, art-deco–inspired atmosphere to a menu rooted in familiar flavors elevated with serious craft.

Mr. Mister sits in Cranberry Township, just 15–20 minutes outside downtown Pittsburgh and directly next door to Jimmy Wan’s. The two buildings are even connected by a shared pass-through—a literal opening carved between the spaces. What was once a small pizza shop and dive bar has been completely transformed. Under the same ownership as Jimmy Wan’s, the adjoining property has become something polished, welcoming, and entirely new for the area.

Chef Pupo describes his food as comfort, elevated. His handmade Bolognese—with pork, pancetta, and fresh pasta—is already resonating with guests. Nearly everything is crafted in-house. The “Fran & Fudge” entrée section, named after his Italian and Polish grandparents who catered events out of their home for decades, honors their influence through dishes like a rosemary-garlic pork chop paired with buttery pierogi.

Seafood plays a defining role at Mr. Mister, and Chef Pupo approaches it with intention and enthusiasm. A standout dish is the Orange Hamachi Crudo, which he calls “one of the most delicious things I’ve had in my life”—and the numbers prove it, with 20–25 orders sold nightly.

Guests will also find a thoughtful caviar service featuring Canterbury Cure® caviars, bringing a touch of refinement while still fitting the restaurant’s welcoming, neighborhood feel.

Another signature is the Crab Hoelzel—made with colossal crab and inspired by the classic preparation created at Pittsburgh’s historic Duquesne Club. It’s quickly becoming one of the most talked-about dishes on the menu.

Other seafood highlights include:

• Oishii® Shrimp Cocktail — “the best shrimp in the world,” according to Chef
• A rotating selection of East Coast oysters, often favoring larger Canadian and Northeastern varieties
• Branzino, consistently a crowd favorite
• Faroe Island salmon, selected after extensive tasting and served two ways – including as an entree using a house-made shrimp dashi crafted from Oishii shells

Altogether, it’s a seafood program that reflects both creativity and technical precision.

Though newly opened, Mr. Mister is already earning praise typically reserved for downtown Pittsburgh’s dining scene. Surrounded by national chains, the restaurant stands out by prioritizing ingredient quality, scratch cooking, and an unwavering sense of intention behind every plate.

What’s Next

Chef Pupo has no plans to slow down. Coming soon:

• A Feast of the Seven Fishes dinner with two seatings in December
• A private dining room for up to 30 guests
• Catering, takeout, and eventually Sunday brunch

Reservations are available and encouraged.

By: Blake Montalto

Perched atop the Club Quarters World Trade Center Hotel, One40 Rooftop brings modern American dining with a Mediterranean twist to New York City’s Financial District. With sweeping views of lower Manhattan and the Hudson River, this elevated destination invites guests to savor exceptional food, inspired drinks, and an atmosphere that’s as vibrant as the skyline itself.

The space unfolds across four distinct areas, each offering a unique experience. The bar buzzes during happy hour with handcrafted cocktails and lively conversation. The dining room provides a stylish setting for gatherings with friends and family. The patio can be reserved for private events with unparalleled views, while the terrace bar—an open-air favorite—serves small plates made for sharing under the city lights.

When owner Mona Panjwani told Executive Chef Chris D’Amico to “change it up,” she meant it. The goal was to feature seafood that surprises. Chef Chris rose to the challenge with distinctive dishes like Mero and John Dory, two lesser-known yet flavor-packed fish. The Mero is seared and served with forbidden rice and creamy shiitake mushrooms; the John Dory is roasted with Sardinian fregola, heirloom cherry tomatoes, grilled asparagus, basil, and stracciatella cheese.

At the raw bar, freshness steals the show: various East Coast oysters with champagne mignonette and spicy cocktail sauce, wild shrimp and fluke ceviche brightened with lime and cucumber, and The Seafarer’s Indulgence, a grand platter of lobster, oysters, razor clams, and prawns designed for sharing.

Cocktails match the menu’s creativity. The Solstice combines gin, vermouth, fig-infused Campari, orange essence, and torched fig, while The Summit layers bourbon with Antica, Tentura (a traditional Greek spiced liqueur), lemon, demerara, and warming spices. The “soft spirits” menu offers low- and no-alcohol options, and an international wine and beer list rounds out the experience.
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Whether you’re toasting to the weekend, planning a special night out, or simply chasing the best views in Lower Manhattan, One40 Rooftop delivers modern American cuisine, Mediterranean flair, and a high-altitude dining experience worth savoring.

One40 Rooftop

Club Quarters World Trade Center Hotel

140 Washington St, New York, NY

one40rooftop.com

By: Lily Cope

Just outside Philadelphia, in the suburban community of Lafayette Hill, surrounded by the rolling greens of Plymouth Whitemarsh’s golf courses, sits a local institution with more than six decades of history. Ye Olde Ale House has been serving hearty food, cold beer, and fresh seafood to the community for 60 years, with the past 38 guided by owner Chris Bass.

For Chris, who has spent nearly 50 years in the restaurant industry, Ye Olde Ale House isn’t just a business—it’s a gathering place that feels like home. “It’s a lot like Cheers,” he says. “People come in because it’s comfortable, familiar, and welcoming.”

The atmosphere reflects that spirit—casual and inviting, the kind of place where neighbors, golfers, and families alike can settle in for a satisfying meal. Open seven days a week for both lunch and dinner, the Ale House has become the go-to spot for everything from weeknight suppers to post-golf gatherings.

The menu leans into classic comfort food with a focus on freshness and value. Roast beef is the house specialty—Chris is quick to note it’s the dish that “keeps the doors open.” But seafood plays a starring role as well.

From fresh mussels (served white or red) and little neck clams to oysters, shrimp, and jumbo lump crab cakes, the seafood program has kept generations of customers coming back. Flounder, breaded on site, is another longtime favorite.

Chris has been buying seafood from the Samuels crew since before Samuels was even Samuels, and continues to rely on their products for consistency and quality. “They’ve always delivered what we need,” he says.

Ask any regular and they’ll tell you: Ye Olde Ale House offers quality food at reasonable prices, something that’s harder and harder to find. Pair that with attentive service, familiar faces, and a warm, neighborhood feel, and you have a restaurant that’s stood the test of time.

After nearly half a century in the restaurant business, Chris has simple advice for those just starting out: focus on consistency, take care of your team, and always put quality first.

Reservations are accepted but never required—adding to the casual, welcoming vibe that keeps guests returning week after week.

By: Lily Cope

Tucked along the cobblestone streets of Fells Point in Baltimore, MD, Thames Street Oyster House has been serving some of the Mid-Atlantic’s freshest seafood since 2011. At the helm is Chef Eric Houseknecht, who, alongside owner Candace Beattie, has built the restaurant into a cherished destination for both Baltimore locals and visitors.

Eric and Candace, both inspired by time spent in New England, envisioned bringing Cape Cod and Rhode Island flavors to Baltimore’s historic waterfront. For Eric, the connection runs deep—he grew up between two bays, Narragansett and Chesapeake, where he developed a lifelong appreciation for the seafood traditions of both coasts.

The result is an upscale yet approachable dining experience. Guests may arrive in jeans or dressed for a night out, but everyone discovers the same thing: a menu built on seasonality, scratch-made dishes, and uncompromising quality. Thames Street Oyster House is open for dinner seven days a week, with lunch service Friday through Sunday—perfect for a weekend outing or a weekday tradition.

Seafood is the star here. “Ninety-eight percent of our menu is seafood,” Eric explains. “We have one steak and one burger, but everything else comes from the water.” That commitment shows in the numbers during peak season:

• 5,000 oysters shucked each week, sourced from the Chesapeake to Nova Scotia
• 800 North Atlantic lobsters served weekly
• Maryland crab cakes, made exclusively with fresh local crabmeat whenever available

Clams, mussels, squid, octopus, fish of course and more round out a menu that celebrates the full breadth of East Coast seafood.

Eric credits Samuels Seafood as a vital partner in keeping his menu both consistent and exceptional. “Our driver Orlando is the best—he’ll even help other vendors unload their trucks. Samuels makes things easy, and I try to replicate that efficiency here,” he says. From oysters to lobsters, Samuels is his go-to for the products that define the restaurant.

At Thames Street Oyster House, freshness and service are the cornerstones. “We take pride in the quality of our food and the attention to detail—no matter what you order,” Eric notes. The restaurant’s team reflects that same dedication: several chefs have been there since the doors first opened in 2011.

The menu shifts with the seasons, weaving in local produce alongside East Coast seafood. This fall, diners can look forward to lobster polenta with chanterelle mushrooms and a Hubbard squash side dish served with their classic lobster roll. And for those in the know, “Meat Monday” has become a tradition—running strong for a decade, the braised meat special is gone by 6 p.m. most weeks, making early reservations essential.

By: Donna D’Angelo

Since opening in 2005, Restaurant Alba has been a destination for rustic yet refined Italian cuisine, right in the heart of Malvern, PA. Named after the agricultural town of Alba in Italy’s Piedmont region, the restaurant delivers a soulful experience, balancing the warmth of a countryside trattoria with the polish of a modern kitchen.

Husband-and-wife duo Sean and Kelly Weinberg launched Alba after years of culinary exploration. Sean, the son of Rose Tattoo Café founders Michael and Helene Weinberg, grew up in the family restaurant business, moving from busboy to cook at just 15. He later graduated from the Culinary Institute of America in Hyde Park and honed his craft with apprenticeships at acclaimed restaurants across Northern Italy, including Il Cibreo in Florence and Al Covo in Venice.

These formative years abroad shaped his approach to cooking: ingredient-driven, deeply seasonal, and grounded in the Slow Food philosophy. Cooking over fire is central to Alba’s menu. Think: swordfish grilled on a wood fire with corbarino tomatoes and greyzini zucchini, or East Coast halibut with sweet corn risotto, basil, and Sungold tomatoes.

Some staples never leave the menu, like the beloved grilled octopus, served with seasonal accompaniments such as dried pepper sauce, hazelnuts, chickpeas, and fava beans. Seafood shines across the board — from lobster and shrimp-stuffed ravioli (often featuring a Mediterranean catch from Samuels Seafood) to a classic spaghetti alle vongole with chopped clams, white wine, and garlic. And don’t miss the housemade agnolotti, a nod to Alba’s namesake, filled with seasonal ingredients and hand-pinched to perfection.

Weinberg’s relationships with local farmers run deep, especially since residing in Chester County allows for more frequent, fresher deliveries. His menus showcase the region’s bounty, especially during Alba’s signature six-course themed dinners held every 6–8 weeks. These events — like a coastal Italian wine night or Parisian supper — feature a communal table, rotating menus, and guest appearances by farm partners. The upcoming Fall Harvest Dinner, scheduled for early October, will highlight three local farms and offer guests a unique, educational dining experience.

Whether you’re in search of a celebratory meal or a comforting midweek escape, Restaurant Alba delivers authenticity, fire-kissed flavor, and a true taste of Italy — just 30 minutes from Philadelphia’s downtown.