There are more than 20,000 species of fish in the seas of the world, so the possibilities of taste and flavor are endless. Chef Lo personally selects the fresh whole fish which are displayed in our lobby daily. The fish are all prepared whole & professionally filleted tableside by your server.
Mediterranean Bass very sweet & Mild tasting with a velvety texture & very white meat.
Floridian Fish from the Gulf of Mexico with a firm consistency & strong flavor.
Striped Bass Incrostata in Sale
Chef Lo’s Specialty – This method of cooking produces a particularly tasty fish that retains all its natural flavor. The salt forms a hard crust around the fish that is easily broken at the end of cooking.
From the waters around Great Britain. The most mild fish with a firm white flesh & delicate flavor.
Black Sea Bass
From the Atlantic Ocean. Firm lean flesh with a bit of sweetness & flaky consistency.
From the Mediterranean off the coast of Spain. Also known as John Dory. Very white meat with a chunky and flaky consistency.
Off the Coast of Italy. White flesh with an extremely sweet taste, typically sauteed.
Crustacean Cross between a Lobster & a large Scampi Extremely sweet & delicate meat.
Mediterranean Snapper more mild, white & sweet than domestic snapper.
Farm Raised Bass mild in taste with a bit of sweetness.
A Fish with medium texture white flesh & delicious strong flavor.
A Fish from temperate & tropical waters from around the world. Its flesh is lean, moist & sweet.
A flat fish found in the Atlantic Ocean from Iceland & Norway down to the Mediterranean. Very white & firm flesh with a delicate flavor.
Wild Rock Fish
Of the striped Bass Family from the Atlantic Ocean. Firm lean flesh with a bit of sweetness & flaky consistency.
Farm raised fresh water fish also known as Domestic St. Peters white moist meat.
Flat & Scaleless, diamond-shaped fish. Firm & quite sweet meat.
How To Bone A Grilled Fish
1. Separate head and tail from body. With spoon and fork, ease fin bones away from each side of fish.
2. Using fork, roll skin backward from tail, peeling toward head, and remove. Repeat with other side of fish.
3. Divide upper side of fish into two fillets by cutting along natural line down center of fish. Ease bottom fillet off bone with an outward motion, placing it at edge of plate. Repeat with top fillet.
4. With bone structure now fully exposed, lift backbone from head-side first, pull gently back toward tail, and remove, exposing other side of fish.
5. Carefully probe plate-side fillets for errant bones; remove by sliding them in opposite directions onto plate. Replace all four fillets on plate, reconstructing them (if they have broken) into fish’s natural shape.