19 July 13th–July 19th, 2023 phoenixnewtimes.com phoenix new Times | cONTeNTs | feeDBacK | OPiNiON | NeWs | feaTuRe | NighT+Day | culTuRe | film | cafe | music | Go Fish The 10 best seafood restaurants in metro Phoenix. BY TIRION BOAN S eafood in the desert? Yes, Phoenix. And these 10 spots will prove why. Across the Valley, these restaurants are slinging the freshest fish pulled from shores just off San Diego, serving shrimp straight out of Baja California and cracking crabs and lobsters flown in fresh daily. The Phoenix seafood scene also offers a globe-trotting experience through food, providing diners with options from classic French-style fish in butter-rich sauces to cold, refreshing sushi and marvelous mariscos. Here are the top 10 best restau- rants in metro Phoenix for seafood. Buck & Rider 4225 E. Camelback Road 7015 E. Mayo Blvd., Scottsdale When you roll up to the original Buck and Rider on Camelback Road, you have to hand your keys over to the valet. This is not the sort of place where you can park your own car. And inside the upscale restaurant, you’ll find local celebrities, sports players and an assortment of extravagantly dressed patrons. But don’t let the opulence of this spot dissuade you from dining here. Some of the best options on the menu are the cocktails, appetizers and desserts — meaning a date night with excellent people watching and a manageable bill is in the cards. Can you go all out and splurge on a $245 tower of seafood? Absolutely. But you don’t have to. We prefer the crab roll made with Maryland blue crabs. Each salty bite is brightened with a touch of Sriracha and a thin slice of Serrano chile. The mains are fully customizable, allowing customers to pick what fish they like, how they want it cooked, which sauce is drizzled on top and which side they’d prefer. The dishes are always solid, and the fish is always fresh. Don’t forget to leave room for dessert. The mile-high lemon meringue pies and a devilishly good banana cream pie with salted caramel sauce are excellent addi- tions to any meal. Chula Seafood Multiple Locations Chula Seafood is a jewel in the crown of Valley venues that offer underwater eats. Visit the large uptown Phoenix seafood counter and restaurant, the south Scottsdale spot or the newest iteration in north Scottsdale’s Grayhawk neighborhood. The menu varies daily based on what Chula’s own fishing boat has recently pulled from the ocean beyond San Diego’s shores, but standouts include refreshing poke bowls, fresh fish tacos and a tuna melt that blows the classic sandwich out of the water. The grilled sandwich starts with crusty, toasted Noble bread packed with confit albacore tuna, Hatch green chiles and spiced Oaxaca cheese. A side of bright, herbal chimichurri cuts through the cheesy richness with an acidic kick that elevates this sandwich into Best Bites terri- tory. After grabbing lunch, make sure to scan the case for fresh fish you can take home to cook in your own kitchen. Hana Japanese Eatery 5524 N. Seventh Ave. At Hana Japanese Eatery, customers are greeted by name. “Oh, you brought the whole family tonight?” one server remarked to a larger-than-usual group on a recent visit. On the way out, “See you next week!” rings out over the sushi bar. The crowd of regulars who patronize this small uptown spot is the stuff restaurant owners dream about. And at Hana, this loyal support is thanks to exceptional food, reasonable prices and service that makes you feel like family. The menu here is packed with options ranging from a classic California roll to regional Japanese dishes rarely found in the desert. Start with the Hana Mint, a unique blend of minced and seasoned tuna wrapped in shiso leaves and deep fried in tempura batter. The gentle crackle of the light batter is a feature of many dishes here, from shrimp to tempura-fried mochi ice cream. When it comes to entrees, your main decision is hot or cold. For cooked seafood, try the yellowtail collar or the sea bass steamed in sake. On the cold side, opt for the spider roll made with soft shell crabs or the shrimp tempura roll to get another bite of that excellent batter. For a crossover of flavor and texture, try the volcano roll, a sushi roll that is enveloped in tin foil and cooked until it’s steaming hot, falling apart and delicious. There’s a reason that owner and chef Lori Hashimoto has been nomi- nated for a James Beard Award, that her restaurant has been around for more than 10 years and that her customers just can’t help coming back. Mariscos Ensenada #3 3242 W. Van Buren St. Once upon a time, there were four loca- tions of Mariscos Ensenada across the Valley. But a pandemic later, and we’re thankful that one is still kicking out excep- tional and unusual dishes. Head west of downtown Phoenix along Van Buren Street, and you’ll find a stretch of tire shops and taco spots with a small, blue-painted building on the corner of 33rd Avenue. Inside, Mariscos Ensenada sports a modern remodel with a slick bar top and updated TV and sound system that blasts Spanish music videos. This mariscos spot has all the classics, including colorful plates of fresh aguachile and goblets of shrimp swimming in a spicy tomato broth. The chimichanga here is the size of a football and packed with fish, shrimp and rice. And there’s a section of the menu dedicated to pasta dishes. Not a common find on a mariscos restaurant’s menu, these items are a sneaky hit. Try the Spaghetti con Camarones a la Azteca, a warm, comforting blend of chiles and cream that leaves you wanting more. Mariscos Playa Hermosa 1605 E. Garfield St. Walk into Mariscos Playa Hermosa, and the first things that hit you are the color and the sound. Every wall at this rainbow- hued restaurant is painted a different color, and large groups can be found gathered around equally colorful tables catching up and filling up on fresh seafood. The high-energy vibe is reflected in the cocktail menu, which is packed with massive margaritas, cocktails with a beer tipped right in and a long list of tequilas and mezcals. The food options are equally as abun- dant. Whether you’re in the mood for fresh, cold ceviches and aguachiles or a boiling hot molcajete bubbling with molten sauce, there’s something for everyone and every season. If you’re not sure what to order, we suggest the Plato del Capitan, a sampler platter that offers a little taste of multiple entrees, including fried shrimp, bacon- wrapped peppers, and shrimp in a creamy tomatillo-based sauce that perfectly soaks into bites of soft rice and veggies. Celebrate birthdays and other special occasions with a whole fried fish, or just stop in for a quick lunch burrito. Nelson’s Meat + Fish 2415 East Indian School Road Nelson’s Meat + Fish takes the concept of a traditional fish market to entirely new levels. Sure, there’s a refrigerated glass case filled with fresh seafood to take home and a few shelves stocked with excellent accom- paniments, but the ready-to-eat food menu here makes this spot stand apart. Specials rotate throughout the week, and regulars know when to line up for a tuna tostada (Tuesdays) a lobster roll (Wednesdays) or a Bagelfeld’s sandwich (Saturdays). But also keep an eye out for one-off specials inspired by the Creamy risotto is topped with shrimp from the Sea of Cortez at Buck & Rider. Fried seafood is the name of the game at Oscar’s Pier 83. Tirion Boan Tirion Boan Tirion Boan The Hatch chile tuna melt at Chula Seafood is an essential Phoenix sandwich. ▼ Chow >> p 21
