With
a sleek, modern atmosphere in the heart of Midtown, McCormick &
Schmick’s Seafood Restaurant is a favorite destination not just
for fresh seafood but also for a meticulous attention to detail.
Each day brings new surprises here, as Executive Chef Stephen Calise
prepares the “Fresh List” of the day’s finest catches, complemented
with local, farm-grown produce. Having studied at the prestigious
Leiths School of Food in London, Calise knows whereof he cooks.
Corine Cohen of City Info sat down with him recently to learn his
secret recipe for a truly unique dining experience. Corine Cohen: Tell me about McCormick & Schmick's.
McCormick & Schmick’s is a great place to work – it’s a lot of fun as I have a great staff. My partner and general manager, Rick Jurmack, is like family.
What makes this restaurant unique?
We don't have a set menu. I use the freshest seasonal ingredients and offer over 30 species of seafood daily. The menu is printed twice daily and varies each day depending on the ingredients. There is no substitute for fresh and we only serve the freshest food.
Corine Recommends:
Appetizers: Start with the Fried Calamari or Coconut Shrimp – both delicious and perfect for sharing. If you want to avoid fried foods, try the Bruschetta with portabella, fresh mozzarella and tomato.
Entrees: The Swordfish was a very thick cut grilled to perfection and topped with sun dried tomato butter and grilled artichokes. The Jumbo Sea Scallops with sweet pea risotto and lobster sauce were also exceptional.
Desserts: Stand-outs included the Upside-Down Apple Pie and the Peanut Butter Pie with white and dark chocolate shavings.
Happy Hour: Weekdays from 3:30-6:30pm and 9:30-11.00pm. Buy two drinks and get a selection off the bar menu for just $1.95 each.
This interview appears in the December issue of City Info Magazine.
- 1285 Avenue of the Americas at 52nd Street - (212) 459-1222
Interview conducted by Corine Cohen
