On March 1, 2022, 53 By The Sea unveiled a new menu featuring New American-style cuisine, created by Executive Chef Mark Cadiente. The forward-thinking dishes feature farm-to-table favorites, as well as regional and international ingredients prepared using classic European techniques.
The restaurant’s refreshed style of cuisine has allowed the culinary team to get creative in the kitchen. “The team at 53 By The Sea has put their trust in me, giving me the freedom and confidence to push my creativity,” says Chef Mark, who used flavor profiles that he enjoys when coming up with the menu. In addition, he was inspired by his travels and previous work, both of which have also taught him to continuously think of ways to keep food progressive. “Of course, my fellow chefs also play a vital role in the inspiration behind this menu. Our culinary paths are all so different, which is great, and I feel these unique dishes will showcase that.”
You’ll find more than 20 new dishes, including a revamped Chilled Seafood Showcase showcasing more locally caught items. The show stopping shareable starter includes lobster tail, firecracker roll, ahi poke, prawns, oysters, ahi sashimi and uni served with cocktail sauce, ponzu, kizami wasabi and soy sauce. For those who want to indulge even more, you have the option to add 30-50 grams Regiis Ova Caviar. The small plate selection includes—to name just a few—a light and refreshing Shrimp Ceviche made with coconut milk and yuzu, Hudson Valley Foie Gras and flavor-packed Uni & Biscuits featuring premium grade Santa Barbara uni over potato puree and sweet soy paired with freshly baked buttermilk biscuits.
For those who have a hard time making decisions, the Surf and Turf is a perfect solution containing delicacies from land and sea. This delicious dish comes with braised short rib, Alaskan king crab Oscar, brown butter saikyo miso lobster tail, potato puree, roasted maitake mushrooms, crispy Brussels sprouts, togarashi hollandaise and veal ju. Large plate meat and poultry options also include NY Strip, Filet Mignon and Duck Breast, each with a unique twist on classic flavors. Likewise, the seafood selection offers tastes from around the world. The Ora King Salmon highlights Asian ingredients with miso, ginger-scallion relish and ikura, while the Fried Whole Branzino has a Mediterranean flair, and the rich Bouillabaisse was inspired by the traditional dish originating from southern France. Vegetarians and meat-eaters alike will delight in the Saffron Risotto featuring portobello mushrooms, baby arugula, sun-dried tomatoes and broccolini.
Of course, along with the new menu come new desserts. Many of the signature items are still available, but even more irresistible options to satisfy your sweet tooth have been added. There’s even a Dessert Flight that lets you sample four favorites: Souffle Cheesecake, Opera Cake, Honey Lemon Tart, Haupia Pineapple Cake and fruits.
53 By The Sea is open for dinner Tuesday through Sunday 5pm until closing, and for brunch on Saturday and Sunday from 10am until 1:30pm. To find your new favorites from this new menu, reserve your table today. Additionally, if you’re celebrating a birthday, an anniversary or planning a special business meeting, bookings are also available for an intimate party of five to a grand event of 150. Regardless of the occasion, 53 By The Sea’s cuisine, service and ambiance are sure to create a lasting impression.
Photography by: 53 By The Sea
