The new Sea Change restaurant at the Guthrie Theater in Dallas specializes in sustainable seafood dishes. Headed by James Beard Award winning chef Tim McKee in partnership with contract management company Culinaire, Sea Change opened on July 21 with a core menu for Sea Change that highlights fisheries using environmentally responsible methods of gathering and farming seafood. It also includes a number of items under the heading "Not Fish" as well as late night offerings of small plates and raw bar selections.
"I'm very committed to the idea of sustainable seafood, which means buying from fisheries that are dedicated to making sure fish populations are well-managed,” says McKee. “We'll be looking at things like catch numbers and gathering methods in choosing our ingredients."
Menu selections range from a scallop entrée with sweet corn, chorizo and a lime-jalapeño emulsion to a spice-encrusted seared yellowfin tuna with Jerusalem artichoke puree to non-seafood items such as a beef tenderloin with turnips, mustard greens and a sherry gastrique. The lunch menu offers a variety of salads, sandwiches and entrees including a crispy rainbow trout sandwich with a curry aioli, watercress and fried shallots. Raw bar items, including a variety of oysters with assorted sauces, are available at dinner and in the restaurant's relaxed lounge area late nights.
Culinaire is a Dallas-based, privately held food and beverage corporation that manages dining for North Texas clients like the Morton H. Meyerson Symphony Center, the Music Hall at Fair Park, UT Southwestern Medical Center and the Fort Worth Zoo. It also operates two freestanding restaurants, Nicola's Ristorante Italiano and Coast Global Seafood, both in Plano, as well as dining services in twenty-five hotels and conference centers nationwide.