We love the heat in Urbana chef Ernie Alvarado’s squid ink risotto with orange segments and chile butter-marinated shrimp. So we asked him whose seafood dishes he can’t get enough of.
Chef Alvarado loves:
“The fresh seafood from the raw bar at Water Grill in Costa Mesa, and the miso cod entree. The miso glaze gives the dish a bit of sweetness, and the shishito peppers add a nice little kick.”
Chef Masa Ose at Water Grill loves:
“Vaca, next door. For seafood, I love their clam ceviche with Thai chiles and plantain chips.”
Chef Amar Santana at Vaca loves:
“The baked sea snails and Hokkaido uni from Hana Re in Costa Mesa. Chef Atsushi Yokoyama is a master at his craft, a perfectionist with a simple approach and respect for the ingredients.”