Raise your hand if you love ordering seafood at your favorite restaurant. Did you know that you can create a fine dining seafood experience in your own kitchen? It's true. City Seafood delivers the finest fresh fish, seafood, and shellfish to St. Louis' finest dining establishments, and now they offer that same great delivery experience directly to your home. Born from the legacy of Bob's Seafood, a beloved St. Louis fish stand, City Seafood has decades of expertise in the seafood industry. And, it's owned by two of the nicest guys who live right here in our community. Now, with online ordering and free local delivery, owners Brad Burns and Mike Vujević make it easier than ever to get the best seafood in the city right to your kitchen. Premium seafood, online ordering, custom packages, and free local delivery. What could be easier? Ohhhh... sure. Yes, going out to eat is easy too. Have you been to Napoli Kirkwood yet?
At Napoli Kirkwood, the menu masterfully celebrates both traditional family favorites and inventive Italian cuisine. General Manager Tom Brockelmeyer, a veteran of Napoli restaurants, says the selections mirror the Kirkwood/Webster Groves community. The impressive menu offers a variety of options, ranging from steak and chicken to pasta and seafood.
Consider the pan-seared halibut over mascarpone whipped potatoes with black truffle goujon, or the crispy, seared ricotta gnocchi. These gnocchi are served in a creamy seafood broth with shrimp, creating a comforting and sophisticated dish.
For main courses, the prime eight-ounce filet mignon features pistachio-infused pecorino, an Italian cheese with pistachio nuts. For seafood fans, the sea bass ranks among the menu's most popular items. A salad of heirloom cherry tomatoes, arugula, olives, and onions in honey Dijon vinaigrette provides a fresh counterpoint to rich dishes.
The menu is the culinary creation of Executive Chef John Burger, who has been with the Napoli family for over 20 years. Tom describes Chef Burger as patient and always willing to share his knowledge about cooking and the hospitality industry. Tom and Chef Burger first worked together when Tom was a chef at Napoli Two before he became a front-of-house manager.
Napoli Kirkwood feels like home to Tom. As a lifelong resident of Webster Groves, Tom is proud that his son, the fourth generation in the family to reside in Webster Groves, will grow up enjoying the long-standing community traditions, such as the “Chili Bowl,” and other local family events. Tom’s deep roots in the community make him a welcoming host for Napoli Kirkwood, where food, families, and communities are celebrated.
Napoli Kirkwood truly sets a high bar when it comes to a great dining experience, but you don't have to be a professional chef to create restaurant-quality dishes right at home. Try this Shrimp Limon recipe from Napoli Kirkwood's Executive Chef John Burger. You can achieve the same incredible taste by ordering the shrimp directly from City Seafood. With an expansive selection to choose from, including seasonal and featured products, and custom signature boxes perfect for large family get-togethers, you can trust City Seafood STL to bring the ocean's best flavors straight to your table. Always fresh. Always on time.
Choose your own experience: dine out at your favorite restaurant, or call Mike at City Seafood and dine in.
Shrimp Limon
Ingredients needed for 1 serving :
- 3 thinly sliced pieces of pancetta
- 3 jumbo shrimp (U8 - U12 size) delivered directly to your door from City Seafood
- 1 tablespoon of garlic
- Pinch of red pepper flakes
- Salt and pepper
- ½ cup of limoncello
- ½ cup clam stock
- 1 tablespoon of lemon juice
- 2 tablespoons of butter
- Start by wrapping your shrimp individually with pancetta.
- In a non-stick skillet, heat the oil until almost smoking and sear the shrimp until the pancetta is crispy, about 1 minute per side. Then, set aside.
- In a clean skillet, toast your garlic until it is almost brown.
- Deglaze with limoncello and let it reduce until it reaches a nearly syrupy consistency.
- Add butter, clam stock, lemon juice, and shrimp back to the skillet
- Season with red pepper, salt, and pepper.
- Continue cooking until the sauce is thickened and the shrimp is cooked through.
- Finish with chopped parsley and serve.
Roasted Branzino with Lemon, Garlic, and Herbs
Ingredients:
- 2 whole branzino, cleaned and scaled
- 2 lemons (1 sliced, 1 for zesting and juice)
- 4 garlic cloves, smashed and peeled
- 1 bunch of fresh thyme or rosemary
- Olive oil
- Sea salt and freshly ground black pepper
- Optional: A handful of cherry tomatoes, olives, or capers for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Prepare the branzino:
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- Rinse fish under cold water and pat dry with paper towels.
- Make a few diagonal slashes on both sides of each fish to help the flavors penetrate and to ensure even cooking.
- Season the cavity of each fish with sea salt, black pepper, and a couple of garlic cloves. Add a sprig of thyme or rosemary for extra flavor.
- Stuff and season the fish:
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- In the slashes and the cavity, place a few slices of lemon, a couple of smashed garlic cloves, and a sprig of fresh thyme. Drizzle the fish with a generous amount of olive oil, then season the outside with salt, pepper, and a bit of lemon zest for added fragrance.
- Roast the fish:
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- Place the prepared fish on a baking sheet lined with parchment paper or foil.
- Roast for about 20-25 minutes, depending on the size of the fish. The fish is done when the flesh is opaque and easily flakes with a fork. If you’re using smaller fish, check at 15-18 minutes.
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- Serve with crusty bread to soak up the delicious juices.
For more seafood dinner inspiration and recipes, visit cityseafoodstl.com.