Raw passion: Marea’s Lancia crudo combines caviar and Hawaiian blue marlin

  An oyster tray from Aquagrill
  Le Bernardin's cod
  Lure Fishbar

Fifteen years after the restaurant opened its doors, Aquagrill’s chef, Jeremy Marshall, has been selected as one of four toques to create a sandwich to be sold at Madison Square Garden beginning at the end of the month. Marshall’s creation, the Lobster Shrimp Roll by Aquagrill, a combination of Pacific Ocean shrimp and lobster on a New England roll, reminds us why the chef’s home base has become a Soho fixture. 210 Spring St., 212-274-0505

BLT Fish
This fall the grilled Alaskan halibut, served with Yukon gold potatoes and roasted oyster mushrooms in a porcini-truffle jus, reigns supreme, according to BLT Fish’s chef Amy Eubanks. “It has a rich, hearty flavor, and with the meatiness of the mushrooms, it’s a really good fall dish.” 21 W. 17th St., 212-691-8888

Blue Ribbon Sushi
Blue Ribbon Restaurant Group created something special in this collaboration with master sushi chef Toshi Ueki. The restaurant offers an impressive selection of sake as well as the one and only Blue Ribbon roll: lobster, shiso, and black caviar. 119 Sullivan St., 212-343-0404; blueribbonrestaurants.com

Chef Dave Pasternack varies the crudo dishes at this Theater District haunt each day based on the freshest options on the market. This assortment of raw fish is a major lure to the Mario Batali and Joe Bastianich eatery. 402 W. 43rd St., 212-564-7272; esca-nyc.com

Estiatorio Milos
The finest ingredients yield the most sensational dishes at Estiatorio Milos, a Greek gem whose seafood often comes from the Mediterranean. A must-try: the sardines from that very same sea. 125 W. 55th St., 212-245- 7400

Fishtail by David Burke
Knowing that Fishtail by David Burke is an eco-friendly, sustainable seafood restaurant with its own fishing boat in New Jersey makes each bite taste that much sweeter. Savor the freshness in executive chef Sylvain Delpique’s standout pretzel-crusted crab cake with apple marmalade and lemon poppy-seed mayonnaise. 135 E. 62nd St., 212-754-1300

Le Bernardin
While this Midtown staple recently had a face-lift, chef Eric Ripert’s timeless fare remains thankfully untouched. The thinly pounded yellowfin tuna, prepared “almost raw” with foie gras, toasted baguette, shaved chives, and extra-virgin olive oil, is still one of the menu’s most beloved entrées. 155 W. 51st St., 212-554-1515; le-bernardin.com

Lure Fishbar
The grilled whole daurade, a favorite of general manager Robert Collins, is deboned, marinated in herbs de Provence, served with dill gnocchi, and topped with agro dolce. “I love the way the flavors and textures come together,” he says. “You feel like you were at the Hôtel Du Cap-Eden-Roc in Cap d’Antibes staring at the glistening Mediterranean.” 142 Mercer St., 212-431-7676; lurefishbar.com

Gourmands applaud owner and executive chef Michael White’s inventive dishes, particularly the assortment of crudos and the decadent Fusilli, made with handmade pasta, red-wine-braised octopus, and a sauce enriched with bone marrow. 240 Central Park S., 212-582-5100; marea-nyc.com

Momoya has established itself as a key player in Manhattan’s sushi scene. The Japanese eatery’s menu comes to life with special rolls, such as the Momoya spicy tuna roll wrapped in seared yellowtail with almond and raspberry sauce, or a Chilean sea bass entrée. 185 Seventh Ave., 212-989-4466; 427 Amsterdam Ave., 212-580-0007

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