Cuisine:

• Sea food

McCormick and Schmick's Description:
How can McCormick & Schmick's promise a boatload of fresh fish---30 different varieties---every day? Easy. It owns the restaurants, the fishing vessels and the airfreight shipping companies that get the goods to 22 restaurants across the country. Featuring local favorites from the Gulf, it also presents fresh seafood from the Pacific and Atlantic oceans, as well as inland locations across the United States. The menu is classic, focusing on a traditional presentation of its entrées. The wine list is also food-friendly. We like such frequent offerings as salmon roasted on a cedar plank and served with a Pinot Noir sauce; Hawaiian mahi mahi, grilled with an orange-mango barbecue glaze; or Georges Bank sea scallops, wrapped in pancetta and served with lemon-butter sauce. Domestic favorites include Lake Superior whitefish, pan-seared with blackened crawfish; Mexican Gulf Snapper, pecan-crusted and topped with rum-butter sauce; and Virginia wild striped bass, caramelized with a red wine-mushroom sauce.


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