The newest concept from restaurateurs Todd Schulte and Cory Dannehl takes its inspiration from south of the border. The team behind East Coast-style seafood spot Earl’s Premier, its new grab-and-go sibling Earl’s Provisions, and Italian bistro Bacaro Primo in the Crestwood Shops can now add Sea Capitán Cocina Costera to their list of hot spots. The name may be a mouthful, but the coastal Mexican seafood restaurant has been buzzing since opening in July in the former Blu Hwy space on Main Street. At 5,000 square feet, it’s the largest restaurant the pair has ever operated, complete with a spacious kitchen, private dining room, a 20-seat indoor bar, and an inviting outdoor patio. The menu might just be their most ambitious yet, shaped by culinary trips through the Yucatán and Baja California peninsulas.
Expect seafood-forward dishes, including ceviche, aguachile, grilled fish of the day, fish tacos, and shrimp enchiladas, alongside heartier offerings, such as duck carnitas, charcoal-grilled wagyu skirt steak with creamy potatoes, and grilled chicken rubbed with smoked chili paste and served with salsa and crispy red rice. The drink menu leans heavily into tequila and mezcal, with tequila lockers available for regulars who want to sip their favorite bottles during dinner. There’s also a killer frozen margarita and a refreshing paloma on tap along with wine, beer, and a full cocktail menu, making the Sea Capitán just as much a destination for drinks as it is for dinner.
Dining and Cooking