Sea Grill is the latest restaurant opening this summer in what was formerly the EpiCentre .
Why it matters: Queen City Quarter is starting to make a comeback with back-to-back restaurant openings in recent weeks.
The vibe: The 9,300 square-foot restaurant seats about 250 people across its two floors.
- It also has two private dining rooms — one on each floor.
![https://img.particlenews.com/image.php?url=3Shcs5_0uNgoN9Z00](https://img.particlenews.com/image.php?type=thumbnail_580x000&url=3Shcs5_0uNgoN9Z00)
The first floor of the restaurant has bar and table seating. To the right of the Sea Grill sign is the private dining room. Photo: Alexis Clinton/Axios
![https://img.particlenews.com/image.php?url=3EnPJ5_0uNgoN9Z00](https://img.particlenews.com/image.php?type=thumbnail_580x000&url=3EnPJ5_0uNgoN9Z00)
This is the second floor of the restaurant. Photo: Alexis Clinton/Axios
"It'll feel like two restaurants operating out of one place," its owners tell Axios.
Dig in: Expect a large menu with global influences fused by two chefs who are each skilled in Asian and European cuisines.
- The dishes will include seafood options such as sushi and pasta, as well as items from the grill like steaks, including beef wellington.
- Specialty dishes include large shareable plates such as a three-pound fish imported from Greece weekly, squid ink pasta and a seafood platter featuring king crab and lobster.
- They'll have about 15 cocktails, an extensive wine list, tea and coffee.
What's next: Sea Grill Restaurant & Bar will open by the end of July at 210 E Trade St ., across from Lottie's Cafe.
- It'll be open Monday through Thursday 11am-10pm and Friday through Sunday 10am-10pm.
Here's a look at some of the food:
![https://img.particlenews.com/image.php?url=0fUOHP_0uNgoN9Z00](https://img.particlenews.com/image.php?type=thumbnail_580x000&url=0fUOHP_0uNgoN9Z00)
The three-pound branzino fish is covered in salt to trap in flavor. A waiter will hammer off the salt and remove the skin/bones before serving it to your plate. It might also come to the table with a flaming fire presentation. Photo: Alexis Clinton/Axios
![https://img.particlenews.com/image.php?url=2imaeY_0uNgoN9Z00](https://img.particlenews.com/image.php?type=thumbnail_580x000&url=2imaeY_0uNgoN9Z00)
Yellowtail sashimi topped with jalapeño. Photo: Alexis Clinton/Axios
![https://img.particlenews.com/image.php?url=1rGqQD_0uNgoN9Z00](https://img.particlenews.com/image.php?type=thumbnail_580x000&url=1rGqQD_0uNgoN9Z00)
Wagyu beef sushi roll. Photo: Alexis Clinton/Axios
![https://img.particlenews.com/image.php?url=1WGQg5_0uNgoN9Z00](https://img.particlenews.com/image.php?type=thumbnail_580x000&url=1WGQg5_0uNgoN9Z00)
There are a couple of soup and salad options on the menu like this warm hunter salad. Photo: Alexis Clinton/Axios
![https://img.particlenews.com/image.php?url=3qZuZo_0uNgoN9Z00](https://img.particlenews.com/image.php?type=thumbnail_580x000&url=3qZuZo_0uNgoN9Z00)
Scallop asparagus risotto. Photo: Alexis Clinton/Axios
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