Sea Fresh Coastal Seafood Bar
Chef Jimmy Li made ShangHai Taste one of the best spots for soup dumplings in Las Vegas and has now transformed his previous restaurant, Niu-Gu, into Sea Fresh. The intimate dining room has a circular, sit-down counter with just 18 seats and a centralized on-ice display of seafood (lobsters, shrimp, clams, mussels, and more) flown in promptly from the waters of Maine, California, and Seattle. Guests are encouraged to pick their own combination of seafood as toppings for a focaccia flat bread or as the main components of a rice dinner, served in a cast-iron pan with a choice of sauces. Two options have a clear Italian influence: American Pink (similar to a thin vodka sauce) and Sicilian Garden (an Italian-style mix of capers, black olives, and tomato). If you don't want to think about it too hard, go with Angus by the Sea, a plate with Asian braised short rib alongside Santa Barbara prawns and mashed potatoes in oyster sauce. Begin the meal with traditional New England-style clam chowder or a creamy shrimp salad with green apples and tomatoes.
How to book: You can take your chances walking in. At the moment, reservations are booked via Messenger on the restaurant's Facebook page.