NYC Restaurant Week is one of the biggest opportunities of the year for restaurants to attract new diners, build buzz, and showcase their culinary identity. But with fixed price points and tight margins, creating a menu that’s both memorable and cost-effective—especially with seafood—can be a serious challenge.
At LP Seafood & Specialty, we help chefs rise to the occasion with high-quality, responsibly sourced, wholesale seafood that delivers on flavor, presentation, and value. Below are chef-driven, guest-pleasing ideas built around sustainable and budget-friendly products, all available with next-morning delivery and low minimums in NYC.
MSC-Certified Cod Loins from Iceland
Firm, flaky, and ultra-versatile, these wild-caught North Atlantic cod loins and J-cut fillets are MSC-certified for sustainability and trim waste thanks to their perfect portion size. Ideal for roasting, pan-searing, or crusting with breadcrumbs or romesco.
J-Cut Fillets: Item COD620MSC
Loins: Item COD650MSC
Menu idea: Olive oil–poached cod with garlic confit, marinated cherry tomatoes, and a chickpea purée.
A fan favorite that works across cuisines. Frozen calamari from Town Dock is tender, consistent, and affordable—perfect for frying, grilling, or tossing into pasta. Try the “Chef Ready” fully cleaned product to cut labor cost.
Chef Ready Rings and Tents: Item SQUR&TCR
Chef Ready Tubes and Tents: Item SQUT&TCR
Menu idea: Crispy calamari with Calabrian chili aioli and preserved lemon.
All Seas Brand Tenderized Portuguese Octopus
Special Price: (Item OCT24-AS) 2-4: $5.50/LB; (Item OCT46-AS) 4-6: $6.50/LB Fully tenderized and ready to char, this wild-caught Portuguese octopus from All Seas is prepped for high-impact, low-labor plating. Great flavor, beautiful texture, and excellent yield per pound.
Menu idea: Grilled octopus with white bean salad, pimentón oil, and charred scallion.
Local Skate Wing
Often overlooked, skate wing is flavorful, sustainable, and economical. With proper prep, it plates beautifully and eats like a fine-dining white fish.
Skin Off Skate Wing: Item SKA120
Menu idea: Brown butter–seared skate with capers, parsley, and crushed fingerlings.
Locally Caught Porgy, Bluefish & Hake
These underutilized local species are sustainable, affordable, and loaded with flavor. Great for chefs who want to highlight regional sourcing and seasonal identity on a Restaurant Week menu.
Menu idea: Porgy crudo with grapefruit and olive oil; Bluefish rillettes; Pan-roasted hake with fennel and saffron broth.
Head-On U3 Shrimp from Ecuador
Special Price: (Item 83EW-W111-4) $9.95/lb! Visually striking and rich in flavor, these giant head-on shrimp are perfect for high-impact presentations. Wild Caught and great for grilling, roasting, or butter-poaching.
Menu idea: Grilled U3 shrimp over fregola sarda with preserved tomato and basil oil.
Rainbow Trout
Mild, delicate, and easy to work with, whole rainbow trout is ideal for restaurants focused on sustainable offerings. Bone-in or butterflied options available.
Menu idea: Whole roasted trout with herbed farro and shaved fennel salad.
Paddlefish Caviar from Caviar Filip
If you want to add luxury without blowing the food cost, paddlefish caviar offers the salty pop and delicate texture of sturgeon roe at a fraction of the price. From trusted purveyor Caviar Filip.
American Paddlefish Caviar: Item FGC-CAVAP01
Menu idea: Add a ½ tsp paddlefish caviar upgrade to any appetizer or offer caviar-topped deviled eggs as a supplement.
Why LPSS for Restaurant Week?
- Next-morning delivery across NYC
- Access to underutilized species and sustainable seafood
- Personalized sourcing support to help build your menu
Let’s make Restaurant Week count.
Contact your LPSS sales rep or orders@lpssnyc.com for pricing, samples, or help building a standout seafood-forward prix fixe menu.
