‡' lowcountry boil A Northern take on the Low Country staple, this seafood stew ($19) riffs on a clambake, says Soho Kitchen and Bar chef and owner Nolan Konkoski. Made with catfish, shrimp and crab claws, the flavors pop with the addition of andouille sausage, vegetables and beer for a tasty broth that diners can soak up with grilled ciabatta bread. "The goal is to get a really flavorful broth," Konkoski says. 1889 W. 25th St., Cleveland, 216-298-9090, sohocleveland.com
‡' new england lobster and Shrimp roll Jammy Buggars chef Robert Geul made sure to take notes when trying his first lobster roll in Maine 15 years ago. "They usually find a way to jam in a pound and a half of lobster, which can be very, very expensive," Geul says. For his own version ($11), he tweaked tradition by adding American Gulf shrimp and serving the mixture on a classic New England-style hot dog bun. 15625 Detroit Ave., Lakewood, 216-767-5922, jammybuggars.com
‡' sauteed skate wing Inspired by a Parisian dish traditionally made with brown butter and capers, L'Albatros Brasserie and Bar's sauteed skate wing ($20) has that classic French taste. "When skate wing is prepared properly, it's a very mild fish dish," says chef and owner Zack Bruell. The skate wing, a type of fish rarely found in restaurants, is paired with brown butter and a vegetable tian, a baked French casserole made with vegetables and herbs. 11401 Bellflower Road, Cleveland, 216-791-7880, albatrosbrasserie.com
‡' tandoor-roasted whole rainbow trout Fire Food and Drink takes full advantage of its assets to roast whole trout from North Carolina ($31). "No one else really has a tandoor oven or uses it in this way," says chef and owner Douglas Katz. The fish is served with arbequina olives, and salt cod and potato cakes. 13220 Shaker Square, Cleveland, 216-921-3473, firefoodanddrink.com
‡' trout pate bruschetta While Gigi's on Fairmount dishes out more than 15 bruschetta options, the house-made trout pate version ($18 for four) grabs us like a chartreuse fishing fly. Served on toasted Stone Oven Bakery bread, the salty and creamy mixture blends creme fraiche, lemon and dill with a radish, dill and egg topping. "We didn't want to do just the typical tomato mozzarella bruschetta," says chef and owner Gia Ilijasic. "We try to put together flavors that complement each other." 3477 Fairmount Blvd., Cleveland Heights, 216-291-7237, facebook.com/gigisonfairmount
