By: Kristin O’Neill & Tony Mascino

In Sarasota, Florida, Gulf Coast Crab and Seafood has become a trusted destination for customers seeking fresh, high-quality seafood and exceptional service. Owned and operated by Chef Rich Demarse, alongside his wife Kim Demarse, the family-run business has earned a loyal following by focusing on consistency, freshness, and community.

Located near the Gulf Gate and Beneva Road area, close to some of Sarasota’s most established neighborhoods, Gulf Coast Crab and Seafood began as an unexpected venture during the challenges of the COVID-19 pandemic. After spending more than 25 years as a chef and a lifetime working in the seafood industry-including time as a commercial fisherman-Rich found himself selling blue crabs on the side of the road. What started as a small operation quickly gained momentum as local demand for fresh seafood, particularly Maryland-style crab products, continued to grow.
Today, Gulf Coast Crab and Seafood operates as a premier seafood market offering fresh seafood, prepared foods, takeout options, and a full-service catering menu for private events and gatherings. While the market currently has no seating, future expansion plans include a larger market space, dine-in seating, and potentially a raw bar concept.

“Our focus has always been quality,” says Chef Rich. “People want seafood they can trust, and consistency means everything.”

That commitment to quality extends to every product sold. Chef Rich works directly with local commercial fishermen to source seafood straight off the boat whenever possible, ensuring peak freshness. He also relies on Samuels Seafood Company for a diverse selection of products, a partnership that began with a recommendation from a fellow chef. Rich credits sales representative Frank Passio for providing responsive service, fair pricing, and dependable quality.

The market carries an impressive variety of seafood, including oysters, clams, salmon, crab, and much more. Rich continuously follows seafood trends and culinary inspiration from fellow chefs and social media, incorporating new ideas while remaining true to his commitment to fresh, quality ingredients.

Among the most popular offerings are the Maryland-style crab cakes, a customer favorite that reflects Rich’s seafood expertise and appreciation for East Coast flavors. Clams Casino is another top seller, along with other prepared seafood specialties.

For Chef Rich, however, success goes beyond seafood. He credits much of the business’s growth to his wife Kim, who serves as Director of Operations for the front-of-house, Director of Sales, and Catering Manager. “She supported me from day one and told me to go for it,” he says.

As Gulf Coast Crab and Seafood continues to grow, its mission remains simple: provide fresh seafood, outstanding customer service, and a family-owned experience that keeps customers coming back. Open year-round, the market encourages phone orders and pre-orders—and some days, they simply close when they sell out. That’s the kind of freshness customers have come to expect from Gulf Coast Crab and Seafood.

By: Blake Montalto

More than half a decade ago, Chef Nicholas Harary and his wife, Melissa, traded the white tablecloths of the acclaimed Restaurant Nicholas for a more relaxed dining concept. The change revamped the restaurant’s décor and menu, creating the chef-driven comfort food destination known as Nicholas Barrel & Roost.

Located just outside the heart of downtown Red Bank, Nicholas Barrel & Roost brings together the comfort of a neighborhood gathering place with the creativity of a chef-driven kitchen. The restaurant’s rustic-modern design features warm wood accents, an open, inviting dining room, and a lively bar offering a seasonal cocktail menu. The atmosphere is intentionally approachable, allowing guests to enjoy exceptional food while catching up with family and friends.

The menu showcases Chef Nicholas’s commitment to fresh, seasonal ingredients and classic cooking techniques while embracing the flavors diners crave today. Guests can choose from wood-fired pizzas, expertly prepared seafood, premium steaks, handcrafted burgers, and a variety of seasonal specialties that change throughout the year. A favorite on the lunch menu is the Surf & Turf, featuring a Nicholas Burger Slider paired with a Maine Lobster Roll. Another standout is the Street Corn Grilled Shrimp, served with white corn grits, charred corn, Southern-spiced aioli, and scallions, a dish that captures the flavors of summer. Each dish is carefully prepared with attention to detail, balancing familiar flavors with elevated presentation and thoughtful execution.

The restaurant’s beverage program is equally impressive. A carefully curated wine list complements the menu, while craft cocktails and local beers provide plenty of options for guests looking to unwind after work or celebrate a special occasion. Weekend brunch has also become a favorite among locals, offering creative takes on breakfast classics alongside signature cocktails in a lively, welcoming atmosphere. One standout dish is “The Hangover” Sandwich. Designed for diners with a hearty appetite, it features a crispy chicken thigh, hot honey, a sunny-side-up egg, pork roll, pickled red onion, and black pepper aioli on a brioche bun.

What sets Nicholas Barrel & Roost apart is its ability to appeal to a wide range of diners without compromising quality. Whether guests stop in for a casual lunch, a family dinner, or an evening celebration, they can expect attentive service and consistently well-prepared food. By combining professional culinary standards with an inviting atmosphere, Nicholas Barrel & Roost has established itself as one of Red Bank’s standout dining destinations. It continues to attract loyal customers who appreciate chef-inspired cuisine served in a setting that feels both sophisticated and comfortably familiar.

By: Blake Montalto

Nestled in the charming borough of Ocean Gate, New Jersey, Rosie’s Ocean Gate has become a beloved local destination known for its welcoming atmosphere and small-town coastal charm. Whether visitors are stopping by for a casual outing or gathering with friends and family, Rosie’s offers an experience that captures the relaxed spirit of the Jersey Shore.

Rosie’s is known for providing quality food, excellent service, and an enjoyable dining experience overall. From customer favorites to creative nightly specials, the establishment has earned a reputation for consistency and hospitality. One standout favorite is the pan-seared halibut, served with lemon beurre blanc sauce, broccolini, and mashed potatoes. Tuna lovers also have plenty of options to enjoy. The spicy tuna over crispy rice, topped with Asian BBQ sauce, jalapeños, and spicy mayo, has become a popular menu item among guests.

Recently, Executive Chef and partner Chris Herrmann introduced a tuna cannoli that quickly became a hit with both regulars and first-time customers. Another fun and creative special featured Fruity Pebble-crusted scallops, a dish that surprised diners in the best way possible. The perfectly seared scallops paired beautifully with the sweet crunch of the cereal coating, creating a unique combination of flavors and textures.

Many visitors return not only for the menu offerings but also for the friendly staff and welcoming service. Whether someone is looking for a quick meal, a relaxing evening out, or a place to connect with others in the community, Rosie’s delivers a dependable and enjoyable experience.

For anyone exploring the Jersey Shore, Rosie’s Ocean Gate is a place worth visiting. Its combination of hospitality and creativity connection leaves a lasting impression on everyone who stops by.

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