Where to Eat Seafood Like an Iron Chef

Find out where famous faces from the world of Iron Chef go for the freshest picks of fish.

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Lure Fishbar

Though you won't see it, sea urchin is the star ingredient in the crab-chile pasta at New York City's Lure Fishbar. The richly decadent seafood is blended with butter and lemon to create the creamy sauce for the pasta, which is tossed with the tender crab. "Just look at this bowl of love," Iron Chef Geoffrey Zakarian urges. "It's a beautiful symphony."

Lure Fishbar

Brennan's Restaurant

Chef Walter Royal calls Brennan's Restaurant in New Orleans "a legend." Along with the seafood-packed gumbo, he likes to order the broiled oysters, which get a boost of richness from a topping of chipotle-garlic butter and a blanket of cheesy breadcrumbs.  

Brennan's Restaurant

The John Dory Oyster Bar

"It's just the celebration of seafood," Chef Stephanie Izard says of the scene at The John Dory Oyster Bar in New York City. She's a fan of the haddock fritters, the golf ball-size bites of whipped potatoes and succulent smoked fish that are fried until golden and crispy on the outside. "Inside is the perfect amount of creaminess," she notes. "It's fantastic."

The John Dory Oyster Bar

The Grocery

At The Grocery in Charleston, Chef Jonathon Sawyer opts for a platter that features a trio of seafood: clams, shrimp and fried snapper. But the secret lies in the pilau a deeply savory broth with rice and peas that serves as the base of the dish. "It's one of the most-complex low-country stews you could ever imagine," he explains.

The Grocery

More: The Spiciest Dishes Around

Check out these hot spots to find out where chefs go to seek the heat.

See More Photos: Where to Eat Hot and Spicy Food Like an Iron Chef

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