McCormick & Schmick’s at the Domain

McCormick & Schmick's at the Domain

There’s nothing quite like the taste of fresh seafood. I’m talking about fish caught on long lines and shell fish harvested the old fashioned way. You know, oysters so pristine that each bite is a pleasure. And these are all served up in a restaurant where the only thing that goes in a freezer is the ice cream!

Welcome to McCormick and Schmick’s at the Domain off North Mopac!

Chef Gregg Sterin has crafted a menu showcasing the abundance of both the Atlantic and Pacific Oceans as well as the Gulf of Mexico. The Lump Blue Crab Cake with Poblano tartar sauce is a tasty example of the quality of the small plates section. Another eminently tasty dish is the Mussels and Clams sautéed in bacon (of course) along with shallots and Granny Smith apples. This is literally the perfect appetizer because it primes the palate for the larger seafood dishes to come. And the uber-thin Kobe Beef Carpaccio is another excellent starter. Served with a garlic aioli and capers, this almost demands a dozen or so oysters to follow.

And the oysters at McCormick and Schmick’s are something to behold. Drawing from the cold waters of Price Edward Island to the New England states, the offerings are always chilled and perfectly shucked. Ranging from West Falmouth in Maine to Peacock Cove in New Brunswick, the tastes of these babies are a delight.

As for the entrees, the list of offerings is indeed impressive. Let’s start with the shell fish. The Jumbo Sea Scallops from Maine are expertly sauteed and served over a lovely risotto of tart apple and Applewood bacon. This is a hugely tasty dish. And the Alaskan King Crab legs define the genre. The meat is succulent and beautifully steamed. A little drawn butter and a glass of cool Chardonnay and well, use your imagination! And they’ll custom order Maine Lobsters for you: just tell them how big!

The fish dishes are both consistently and thoughtfully prepared with an towards maximizing flavors. Shall we begin with the Chilean Sea Bass? This miso marinated taste explosion is served over stir-fried vegetables with a hint of ginger and Miso broth. Another killer dish is the Atlantic Salmon from New Brunswick, Canada. I love the stuffing of blue crab, fresh dill, bay shrimp and creamy brie cheese. This dish is not only healthy (all those Omega 3’s) but delicious. A long-time favorite of mine has been the Fish and Chips. Made from real cod (no imitations here), the batter yields a dish where each piece is crisp and abundantly tasty. A little vinegar and voila! And finally, I would be remiss not to mention the Cajun Spiced Ahi Tuna from Hawaii. Medium rare is the only way to order this immensely pleasing yet exceptionally light dish!

If you have room left I suggest either the Carrot Cake or the Heath Bar Brownie for dessert. Both are perfect carbohydrate finishes to the protein-enhanced main dishes. And they are terrific. So head out to McCormick and Schmick’s at the Domain where you can dine in style on the freshest seafood this side of Skagway!