Few restaurants serve it now, but one of my favorites has always been a platter of mixed seafood. With this platter, I won’t have to choose between having calamari or shrimps or fish fillet.

When Chicago restaurateur Eugene Sage opened Sage`s Sages in Arlington Heights, he added a raw bar for oysters, clams and other seafood appetizers. That was in 1981 and it didn`t last long.

Here's what's needed to do it justice. This is no time for half-measures. A serious seafood platter doesn’t necessarily call for vast variety (oysters, prawns and smoked salmon alone, for instance, ...

The quintessential festive crowd-pleaser. Is there anything more celebratory than a towering seafood platter? With whipped chervil butter and three accompanying sauces of the spicy, zesty and green ...

This time of year many of us eat more seafood. The seafood platter, the pile of fried everything, stacked high, lifted higher still by strata of French fries and toast, is the icon of casual seafood ...

cook the marinated seafood. Cook for two-three minutes either side, or until cooked all the way through and the mussel and clam shells have opened completely. Transfer to a serving platter ...

Grill all seafood, brush with oil to keep it moist and keep to one side. Bring the wok to a medium high heat and add the oil and garlic. Stir until they get a nice aroma.

I'm a summer gal so the thought of eating fresh seafood at a place where the front ... Which is why the raw platter at Dive Oyster House in Briarcliff Manor is the best thing I ate this week.