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Jun 30, 2009 03:25 PM

Seafood in Denver/Littleton

Looking for a Good Seafood place near littleton Coalmine and Wads ..not Bone Fish please

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  1. Maybe McCormick & Schmick in/near the Tech Center? At least its on your side of downtown Denver.

    1 Reply
    1. re: ClaireWalter

      Thank you all for your help...someone at work said Fresh fish company...I have no been there for ever it good

    2. Some friends in our wine group who live south of Denver like Pesce Fresco in Englewood.

      2 Replies
      1. re: rlm

        I will 2nd Pesce Fresco. It's very good. When I think of seafood in the 303 that isn't served sushi style the list in my mind is pretty small. Southwest of town is even tougher. A casual place that serves good fish also is Mesquite House on Arapahoe near I-25. I can't think of anywhere out West but then that's not my part of town either.

        1. re: e_bone

          I would suggest Cherry Crest Seafood in Littleton. Smaller casual place. Might be a little far Littleton wise though.

      2. Both McCormick and Fresh Fish Company are chains, albeit it small chainds. We have iterations of each in PHX and SD, and I've yet to be impressed.

        Though you seek seafood, many Denver restaurants do a fine job, though they are not known as "seafood restaurants." I'm from the Deep South, and the best "soft-shelled crab" dish was at Tante Louise, a noted French restaurant.

        With the advent of Fed-X, many landlocked places can do great seafood.



        5 Replies
        1. re: Bill Hunt

          McCormick & Schmick's—"small chain"?

          I agree that the difference between seafood here and seafood on the coast is a lot more negligible than coastal folk might think.

          1. re: tatamagouche

            Well, let's see, shall we? Compared to Wendy's, how many outlets does M&S have. Compated to McDonalds, how do they do? Could Burger King, Taco Bell, Del Taco and a few hundred others have more? How about Denny's? I'd wager that Village Inn has more than 10x the number of outlets. At what point would you consider a chain "small?"

            Seems that they have 34 locations in 8 states, plus the District of Columbian and there are but 2 in all of Colorado. Just how large do you think that is? Actually, I think that I can name more national chains that are much larger, than the total number of M&S outlets in the US.

            Am I missing something in your post?

            As for your final comment, I thought that I had covered it pretty well with
            "With the advent of Fed-X, many landlocked places can do great seafood.."

            Actually, some of the best sushi that I have ever had, and this inculdes Hawai`i, all of coastal CA and even Tokyo, was in Denver, CO.

            Somehow, you are either loosing me, or I am loosing you.


            1. re: Bill Hunt

              You're totally losing me on part 2—I wasn't being facetious; I completely agree with you! Having moved here after 10 years in Boston, thinking I'd be trading seafood for Mexican, I learned quickly that wasn't the case at all.

              There's a difference in setting, of course—nothing like slurping oysters while looking out at the ocean—hence my perhaps overly tentative tone. But I have argued on this very board more than once with those who have implied that you can't get good seafood in Denver.

              As for McCormick's, there I disagree with you about the definition of the word "small," in absolute if not relative terms. Yes, it's smaller than many chains, but it's still got the corporate vibe that I try to avoid unless there's some compelling reason not to (like the opportunity to smoke on the patio—that part's not my requirement but my SO's—or that it's connected to the Cruise Room).

              But, Bill Hunt whose username I certainly recognize by now, I'm generally in agreement with you on a lot of things!

              1. re: tatamagouche

                I think that it gets down to what one defines as "small." Now, I am not a fan of M&S's. I have yet to have a good meal at any, and do not recall ever dining at either of the Colorado restaurants. Still, we find ourselves as guests there too often - same for Morton's. I think (though I have not done the research) that it's smaller than both Morton's and maybe even Ruth's Chris Steakhoues. If I get the time, maybe I will do a franchise count on these too.

                I do agree 100% with the comments on dining on seafood in the location. I grew up on the Gulf Coast, and then moved to NOLA. There was a charm, and many restaurants offered seafood right off the boat.

                When we moved to Denver, we thought that we'd been exiled to beef haven. It did not take too long, before several restaurants proved me wrong.

                During his run at Zenith and Z-Brasserie, Chef Kevin Taylor grabbed the #1 calamari title for us. Chef Kenny Sonada scored #3 with his calamari strip appetizer. These have held up from Tokyo to all of Hawai`i and also the CA Coast. Not bad for a landlocked state.

                The best soft-shelled crabs ever, were Chef Michael Dagenhart's at Tante Louise. I grew up with soft-shelled crabs, as did my wife. We both hold Chef Michael's as the ultimate expression of these delicacies.

                All of these were in Denver, and not someplace else. I've had many of these dishes at the hand of Michelin starred chefs, and they do not measure up to what we encountered in Denver.

                Though we've had some good seafood in Phoenix, since we moved, I cannot recall anyone's version of any dish taking a place in our top-10 list, unlike Denver, though there are a bunch of James Beard Award winners here.

                No, Denver taught me a few things about seafood - it's not necessarily one's proximity to the sea, but the shipping and how the chefs handle the food.

                OK, with the exception of "small," it does look like we agree on more, than I had realized. Maybe I had not had enough Pinot Noir, when I read the comments, and just missed too much.


                1. re: Bill Hunt

                  "No, Denver taught me a few things about seafood - it's not necessarily one's proximity to the sea, but the shipping and how the chefs handle the food."

                  Absolutely. And when you mention Kevin Taylor's calamari—for me it was Black Pearl's chili-fried calamari. That may be why the place is such a sentimental fave of mine—it's one of the first places I visited here in Denver, and I still contend the dish is one of the 2 or 3 best calamari dishes I've had outside of Italy.