Upscale seafood specialties served alongside steakhouse staples, such as filet mignon
The Fine Print
Promotional value expires Nov 20, 2013. Amount paid never expires.Limit 1 per person. May buy 1 additional as gifts. Limit 1 per table. Reservation required. Dine-in only. Not valid on holidays. Not valid with other offers or special menus. Valid for dinner only. Offer valid at restaurant only; not valid at market. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Tuna is not a little part of Chef Marcus Severs's menu at The Little Tuna. In fact, he's dedicated an entire section to wild-caught ahi tuna, which he cooks in everything from jerk seasoning to creole mustard sauce. He incorporates equally inventive flavors into other seafood, from scallops with a honey-jalapeño kick to bite-sized crab cakes served in spicy lobster bisque. Of course, not all catches require tinkering—top-neck clams and oysters, for instance, emerge au naturel from Marcus's raw bar, where other fish share their dirtiest jokes. When he isn't working with seafood, Marcus turns to steak, stuffing bacon-wrapped beef tips with bleu cheese and expertly searing 12-ounce New York strips.