Author name: Resto

Catering seafood is not for amateurs. While many menus can get away with shortcuts and reheating, seafood demands precision, planning, and an understanding of how quickly things can go wrong when temperature, timing, or technique fall short. For clients looking to serve something memorable—and executed with care—working with a team that specializes in seafood catering […]

In any serious conversation about restaurants for seafood, freshness is a given—but it’s not the full story. What distinguishes a great seafood restaurant isn’t simply how recently the fish left the water. It’s how that seafood is handled, where it’s sourced, how the menu reflects seasonality, and whether the experience respects the ingredient. At Seaside

There’s something unapologetically primal about eating raw oysters. Shucked fresh and served cold, they don’t hide behind sauces, heat, or technique. They’re not there to impress you with complexity. They are the ocean—mineral, briny, fleeting—and their appeal lies in that quiet confidence. For purists and curious diners alike, raw oysters offer a kind of edible