Nicco’s Prime Cuts Fresh Fish
Run by Chef Danny Ye, the Durango’s traditional steakhouse is anything but. Sure, it serves USDA prime, dry-aged, and Wagyu cuts in three dining rooms, two private rooms, and a fountain terrace. But the seafood menu shares equal billing. It spotlights crispy Dover Sole, citrusy yellowtail crudo, and bluefin tuna topped with Kaluga caviar and gold flakesSummer House
This chain opened its first location in Chicago in 2013 and another in Bethesda, M.D., two years later. It serves Golden State staples such as fish tacos, pasta, and salads with Brussels sprouts and Hass avocados.
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