Five of the Gulf Seafood Dishes We're Known For

The Gulf of Mexico delivers some of the finest seafood in the country, and at Marrow, we've built our reputation on showcasing it. Fresh Gulf seafood caught within miles of where you're staying, prepared with respect for the ingredient and elevated through technique.

Over the years, five dishes have become signatures — the ones our guests request by name, photograph obsessively, and mention in reviews. Here's what makes each one special.

1. Half-Shell Oysters with Apple Mignonette and Lemon Crystal Foam

This dish is where it all started. Inspired by a line from the film Burnt — "It was God who created apples and oysters, and you can't improve on recipes like that, but as chefs, it is our duty to try." — we took that philosophy seriously.

What makes it exceptional:

Fresh Gulf oysters served on the half shell with two elements: a delicate lemon crystal foam that adds brightness without acidity, and a mignonette made with apple and radish for subtle sweetness and clean crunch.

The oyster itself is the star. The foam and mignonette don't mask the brininess — they frame it. It's a study in restraint and precision, showcasing both the oyster's natural flavor and our approach to modernist technique.

Guests describe it as "the best oyster I've ever had" not because we over-complicated it, but because we respected it.

2. Tuna Wontons with Wasabi Guacamole

This is the dish our repeat guests ask for by name. Every single time.

What makes it exceptional:

Fresh Gulf ahi yellowfin tuna, seasoned with togarashi spice and quickly seared rare. The tuna is delicately cut into cubes and served in crispy wonton cups and over wasabi guacamole topped with a soy ginger glaze. The contrast of textures — the crispy shell, the tender tuna, the creamy guacamole — creates something guests can't stop talking about.

We've tried taking this dish off the menu. Briefly. Our guests revolted. People who dine with us every year specifically request the tuna wontons as one of their appetizers. It's become that signature.

The dish itself has history. It's a modified version of something Chef Chris and Chef Ryan used to serve together at a previous restaurant. We've refined it over the years, but the core remains: Gulf tuna prepared simply and served with bold, complementary flavors.

This is probably the most wildly popular thing we've ever served. And for good reason.

3. Coconut Poblano Crab Cake with Champagne Vanilla Cream

Gulf blue lump crab deserves careful handling. This dish delivers.

What makes it exceptional:

Fresh Gulf blue lump crab formed into cakes with coconut and poblano pepper, then seared until golden. The champagne vanilla cream adds sweetness and a velvety texture that balances the subtle heat from the poblano.

The technique here is restraint. Crab cakes can easily become binder-heavy, with more filler than crab. Ours are the opposite — generous portions of lump crab held together just enough to form a cake, then cooked to achieve a crispy exterior while keeping the interior tender.

The champagne vanilla cream is what elevates it. Sweet, smooth, and just rich enough to complement the crab without overwhelming it. Chiffonade of celery greens add color and a fresh, crisp finish.

This dish currently appears on our Signature Private Chef Experience menu, though like all our dishes, availability shifts with the season.

4. Seared Diver Scallops with Boursin Whipped Potato and Chipotle Bourbon Beurre Blanc

Scallops are temperamental. Overcook them by thirty seconds and they turn rubbery. Undersear them and you miss the caramelization that makes them sing. Get it right, and they're pure luxury.

What makes it exceptional:

Gulf diver scallops sourced fresh and handled with care. The technique is specific: the scallops must be completely dry before they hit the pan. We sear them at very high heat to achieve a deep golden crust while keeping the interior tender, juicy, and barely cooked through.

The result is a perfect Maillard reaction — caramelized exterior, translucent center, buttery texture throughout.

Underneath, boursin whipped potatoes provide a rich, creamy base. The chipotle bourbon beurre blanc adds a smoky, slightly sweet heat that ties the dish together. It's a study in contrasts: crispy and smooth, delicate and bold, refined and rustic.

This dish appears on our higher-tier menus and is one of the most photographed plates we serve. The presentation is clean and elegant, but the flavor does the real talking.

5. NOLA BBQ Shrimp with Stone Ground Grits and Okra Dust

Sometimes the best dishes are rooted in tradition. This one honors New Orleans.

What makes it exceptional:

Fresh Gulf shrimp prepared in a classic NOLA BBQ sauce — black pepper, butter, lemon juice, Worcestershire, and hot sauce. It's bold, unapologetically rich, and deeply flavorful. The kind of sauce you want to soak up with bread.

We serve it over stone ground grits and finish with okra dust — freeze-dried okra that's been ground into a coarse sprinkle. The okra dust adds color, texture, and a subtle briny flavor that complements the shrimp.

The technique is about balance. NOLA BBQ shrimp can easily become too heavy or too spicy. We walk the line carefully, ensuring the butter and acid balance the heat, and the grits provide a neutral base that lets the shrimp shine.

This is Southern coastal cooking at its core — bold flavors, quality ingredients, and respect for tradition.

What "Gulf-to-Table" Really Means

These five dishes share a common thread: they start with ingredients caught within miles of where you're staying. That proximity matters.

Gulf seafood doesn't sit on a truck for three days or spend a week in a distributor's warehouse. It goes from boat to kitchen to your plate, often within 24 hours. The difference in flavor and texture is undeniable.

When we say "Gulf-to-Table," we're not using it as a marketing phrase. It's a commitment to sourcing locally, supporting Gulf Coast fishermen, and serving seafood at its absolute peak.

Guests notice. In over 650 five-star reviews, the quality and freshness of our seafood comes up constantly. "The tuna wontons were incredible," "Best crab cake I've ever had," "The scallops were restaurant-quality — no, better."

Southern Tradition with Modern Technique

These dishes also reflect our broader culinary philosophy: Southern tradition elevated through modern technique.

The oysters honor a classic preparation but add a modernist element (lemon crystal foam) that wouldn't exist without molecular gastronomy. The tuna wontons fuse Gulf seafood with Asian flavors and techniques. The NOLA BBQ shrimp stays true to New Orleans tradition but adds a modern twist with freeze-dried okra dust.

We're not reinventing the wheel. We're taking what works, respecting where it comes from, and refining it to the highest level we can achieve.

Experience These Dishes Yourself

Our menus change regularly to feature seasonal ingredients and the best of what's available from Gulf fishermen. The tuna wontons and coconut poblano crab cake currently appear on the Signature Private Chef Experience, and other dishes rotate through our curated menus depending on season and availability.

Even if a dish isn't on the current menu, we can often prepare it by special request when you book. Let us know your favorites or if you want to build a menu around Gulf seafood — we'll design something that highlights the best of what's available.

The Gulf provides the raw material. We provide the technique and care to make it unforgettable.

Explore our menus or reserve your private chef experience to taste these dishes yourself.