Seafood towers are back in a big way this holiday season. Here's the ultimate guide to building and enjoying them.
LET’S SEA The over-the-top extravagance of a seafood tower belies the relative ease of constructing one. Read on for pro tips from the chefs around the country putting creative spins on the classic./ Photographs by Chelsie Craig for The Wall Street Journal, Food Styling by Anna Billingskog, Prop Styling by Sophie Strangioentry to Deux Chats, the Art Nouveau-style bar/restaurant in Brooklyn, N.Y.
In Mr. Panchernikov’s view, this style of service seems perfectly in tune with the times. “Since the pandemic, I think people not only want to treat themselves with something special, but they are in search of sharing and community,” Mr. Panchernikov said. “The seafood tower is perfect for sharing.” At the Ordinary in Charleston, S.C., chef Mike Lata uses the tower to showcase the local catch and support the fishing trade. “Post-pandemic, we realized that our purchasing dollars could really make a difference locally,” he said. “Now 90% of our food comes from local waters.”
Shots of Goldwasser feature among the innovations on chef Ann Redding’s tower at Thai Diner in New York City. Thai nam phrik and tom yum complement oysters, shrimp, crab, mussels, scallops, octopus, squid and caviar, served on ornate prayer offering platters made in Thailand.
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