Seafood Restaurants in Palm Beach Gardens

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There's an art to picking a steak. As the chefs at Prime will tell you, a steak should have just the right amount of marbling, which makes the meat retain tenderness and develop more robust flavors during cooking. That's why father-and-son duo Steven Pellegrino Sr. and Jr. insist that every steak be cut from USDA prime beef. They also insist upon fresh seafood, lining up catches such as sea bass and line-caught swordfish for their chefs to transform into flavorful entrees, as well as a roster of sushi and sashimi.

Outfitted with a supper-club atmosphere, Prime dazzles with its decor as much as its menu. A pianist lights up the ivories nightly, each scale undulating through a posh interior of chandeliers, marble floors, and a martini-centric bar. A dedicated butcher's area lets patrons take a hands-on approach to dining by picking out their own cuts of meat—a favorite feature of Zagat and other delighted reviewers. Premium spirits, cigars, and velvet feedbags can also be brought and stored in Prime's inscribed liquor cabinet for enjoyment throughout the evening.

110 E Atlantic Ave
Delray Beach,
FL
US

Since they first arrived on the Mayflower in 1620, Linda Bean's family members have only ever lived in Maine, New Hampshire, and Massachusetts. Bean, who is the granddaughter of the famous one—L.L., not the Chicago sculpture—has traveled to four continents but maintains enormous pride in her New England heritage. She names Maine as her favorite place on Earth, and when she started a business in her 60s, she sought to convey this state pride through its tastiest signature export: lobster.

Within just a few years of its inception, Linda Bean's Perfect Maine was in front of QVC cameras, on top of Walmart shelves, and filling a 26-foot "lobstermobile" purchased when Bruce Wayne was rebranding. Of her quintet of proprietary restaurants, only one is outside Maine, but all fill bellies with sea-fresh lunches and dinners. Linda's herbed lobster roll is the star—its two buttered buns hug a quarter pound of meat that's been sprinkled with an herb blend whose classified recipe she refuses to disclose.

200 E Atlantic Ave
Delray Beach,
FL
US

Drawing from 35 years of industry experience, Jake Stone Crab's owner David Leschen captains a crew of chefs who whip up gourmet surf 'n' turf dishes that have enticed the taste buds of a Sun Sentinel reporter. The chefs roll out an array of seafood specialties and premium steaks as ovens turn out daily-baked breads and pastries. The crack of the restaurant's signature stone crab claws resounds throughout the place until the season's end on May 15, when lobster and king crab take their place as the restaurant's star entrees.

Seafood feasts are set in the elegant dining room, in which sunlight filters through billowing curtains onto white-clothed tables. Outside, tables stretch out across the expansive patio, shaded by awnings and cloth umbrellas. Cushy, upholstered patio furniture and an absence of sobbing families of crab make for comfortable al fresco dining.

514 Via De Palmas
Boca Raton,
FL
US

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6000 Glades Rd
Boca Raton,
FL
US

For more than two decades, Ebisu—named for the Japanese god of wealth and fortune—has fostered a passion for fresh seafood. According to the Palm Beach Post, chef Hiro Yamamoto infuses his traditional Japanese specialties with the local catches of the day, which are listed daily on a blackboard alongside several lines of I will not pretend to be avocado written by the wasabi in detention. Beneath the rustic, fish-print art dangling over the sushi bar, guests can watch the chefs as they bundle nigiri, maki, and temaki with fresh ingredients in classic arrangements. From the kitchen, plump udon and soba noodle soups join tempura veggies and teriyaki entrees as a steamy complement to the rice-rolled morsels. Guests savor the restaurant’s house sake or plum wine from wooden booths and floor-level tatami seating, which seems to ignite beneath scarlet walls and hanging paper lanterns.


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7100 Fairway Dr, Ste 23
Palm Beach Gardens,
FL
US

"It took them five years before they would let me handle the fish," says sushi chef Jo Clark about his extensive training. He began his culinary journey at 13 years old and spent a decade in an apprenticeship at the Japanese restaurant Yama. There, he honed an ability to prep rice and sauces, wield a knife, and select sushi-grade fish while shadowing chefs from different regions of Japan. In his spare time, Jo enjoys paddle-surfing and once skillfully maneuvered alongside a lively school of sharks.

At the restaurant, however, he deftly manages cuts of salmon, flounder, hamachi yellowtail, and shellfish to craft more than 40 inventive sushi rolls. He toys with the traditions of sushi, wrapping some rolls with thin slices of European cucumber and creating a sashimi pizza on a tortilla crust. The aromas of ginger, eggplant, and garlic wander from pots of Thai-style dishes in the kitchen and out into dining rooms. Though each location has distinct decor, diners mingle among elements such as exposed-brick bars, hardwood floors, and hanging Japanese paper lanterns in the exciting bright colors of a furious traffic cop viewed through a kaleidoscope.

5080 Pga Blvd
Palm Beach Gardens,
FL
US