Cleveland, OHSeafood

Pier W has served seafood from a cliff over Lake Erie in Lakewood since 1965, in a room designed to resemble a cruise ship hull. Chef Cassandra Soja's contemporary American menu leans on dishes like grilled swordfish and lobster bisque, supported by a deep wine program. Cleveland Magazine includes the restaurant in its seafood coverage, and Sunday brunch remains a longtime draw.

Blue Point Grille has anchored the Warehouse District since 1998, a fine dining seafood room with soaring ceilings and columns capped in gold. Fresh fish arrives daily, and a signature plate is the Nags Head grouper set over lobster mashed potatoes with garlic spinach and a chive veloute. Cleveland Magazine includes the longstanding restaurant in its seafood coverage.

Sora is a Japanese room on the Flats West Bank built around a striking tree installation, with organic textures, soft lighting and floral touches. The kitchen keeps close to traditional sushi while also sending out plates like drunken fried ramen and vegetable futo rolls. Cleveland Magazine includes Sora in its Japanese, sushi and seafood dining coverage.

Salmon Dave's has served the Old River area of Rocky River for more than 30 years, a west side seafood room led by executive chef Mario Brown. Salmon is central, from a cedar planked version to one pan roasted over lobster risotto, alongside shrimp, scallops, surf and turf, and linguine with clams. Cleveland Magazine includes the restaurant in its seafood coverage.

Acqua di Dea sits in a century-old Warehouse District building where Italian cooking meets the sea, run by sommelier Lola Jacaj with views toward Terminal Tower. Its Ravioli di Granchio brings jumbo lump crab together with lemon zest, chive oil, and saffron-infused cream, one of the dishes Cleveland Magazine highlighted in its Northeast Ohio restaurants feature. The wine list matches the seafood-forward menu.