Best Seafood Restaurant

Patrik Landberg built the menu at Charcoal from his Scandinavian roots -- which means his list is riddled with fish. That's good, because the chef's seafood dishes are like a fun, fast joyride. His pickled herring, imbued with mustard and sided with fingerling potatoes, makes an ideal appetizer. So does his aquavit-brushed gravlax; he cures his own silky salmon in-house. For dinner, there's skin-on trout that's crackly, supple and infused with the char of the grill. But the scallop and prawn fricassee may be the best example of his talent of all: supple scallops pair with fat shrimp in a saffron-scented foam; a thin square of pistachio baklava adds an excellent finishing touch.

Source: Westword

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