Some chefs build their menus around what distributors have available. Chef Jason Ruhe builds his…read morearound what comes off the boats.
Spend a few minutes talking with Jason and you quickly realize that this isn't marketing copy - it's simply how he lives. He does a lot of fishing himself, works closely with local fishermen and trusted fishmongers, and starts with whole fish that are broken down in-house every day. Almost every fish served at Sea Worthy was swimming earlier that same day.
We began with the Roasted Beet & Goat Cheese Salad was both colorful and satisfying. There's nothing like the earthiness of fresh beets. They paired beautifully with creamy goat cheese, while grapefruit added bright citrus notes that kept everything lively. Candied pecans contributed a welcome crunch, and the honey beet dressing tied the ingredients together without overwhelming the freshness of the seasonal greens. A drizzle of basil oil added another layer of flavor and visual appeal. Salads often go overlooked. Don't make that mistake here.
The Seasonal Burrata with Compressed Watermelon was another excellent starter. Creamy burrata is always a favorite, but the compressed watermelon elevated the dish with its concentrated sweetness and firmer texture. Pickled fennel and asparagus added acidity and crunch, while the balsamic reduction and basil oil brought everything into balance. Fresh mint completed a dish that tasted every bit as vibrant as it looked.
The Tenderloin Tostadas proved that Sea Worthy is more than just a seafood destination. Crispy corn tortillas supported tender marinated beef, roasted tomatillo salsa, avocado, chipotle aioli, and pickled red onion. Every bite delivered contrasting textures along with smoky, creamy, tangy, and savory flavors.
The Seared Octopus was beautifully prepared, achieving that elusive texture that's tender without the slightest hint of rubberiness. It rested atop a hearty cassoulet of white beans, chorizo, and braised kale that contributed smoky richness while allowing the octopus to remain the star of the plate.
Then came the dish that perfectly captures what Sea Worthy is all about.
The Rainbow Runner Crudo showcased fish so fresh that very few restaurants could hope to duplicate the experience. The delicate fish was dressed with coconut and lime, accompanied by a green pepper and tomatillo purée, avocado, toasted pistachios, saffron oil, basil oil, and salsa matcha. The result was bright, refreshing, layered, and endlessly interesting, with each component contributing something different without masking the clean flavor of the fish. It's the kind of dish you remember long after dinner is over.
For entrées, the Steamed Maine Lobster Tail & House Made Pasta featured wide ribbons of fresh pappardelle tossed in a turmeric cream sauce with shallots, white wine, fresh herbs, and chorizo. The lobster was perfectly cooked, while the chorizo contributed subtle spice that prevented the rich cream sauce from becoming too heavy. Toasted baguette made sure none of the sauce went to waste.
The Seared Chili Lime Pork Chop once again demonstrated that Jason's talents extend well beyond seafood. The generously sized bone-in chop was served with smashed fingerling potatoes, braised chard, and an ancho chili demi-glace that added depth without overwhelming the pork.
The Black Grouper was another standout. Blackened to develop a wonderful smoky crust while remaining moist and flaky inside, it was accompanied by smashed fingerlings, crispy fried kale, and a vibrant red pepper chimichurri that complemented rather than competed with the fish. This is another one that was just swimming in the waters right outside the restaurant.
Sea Worthy has matured into exactly the kind of neighborhood restaurant every waterfront community hopes for. It's casual enough for a spontaneous dinner after a day on the water, yet the level of cooking consistently exceeds expectations.