Seafood cravings don’t always require a fancy reservation or a seaside view. Some chains know exactly how to serve up buttery lobster rolls, crispy fish sandwiches, and platters piled high with shrimp.
These spots hit the mark when you want something satisfying, fast, and full of flavor. And for the adventurous eaters? A few next-level picks are hiding in plain sight, just waiting to be bragged about later.
1. Red Lobster
Those famous cheddar biscuits alone could warrant a visit, but Red Lobster’s staying power comes from consistently delivering affordable seafood nationwide since 1968. The chain serves over 700,000 pounds of shrimp daily!
Their Ultimate Feast platter packs enough oceanic variety to satisfy even the most ravenous seafood enthusiast – lobster tail, snow crab legs, garlic shrimp, and more on one massive plate. While seafood snobs might scoff, Red Lobster remains America’s gateway to ocean flavors.
2. Bonefish Grill
Bang Bang Shrimp – just mentioning these crispy, spicy morsels makes seafood lovers’ mouths water instantly. This signature appetizer put Bonefish Grill on the map, but their full menu deserves equal praise.
Founded in St. Petersburg, Florida in 2000, Bonefish elevates chain seafood dining with wood-grilled specialties and seasonal catches. The polished-casual atmosphere strikes that perfect balance between fancy and comfortable – ideal for date nights or celebrations without pretension.
3. Joe’s Crab Shack
Plastic bibs, hammers for cracking shells, and buckets for discarding – Joe’s embraces the glorious mess of seafood feasting! This beach-themed chain delivers theatrical dining where getting butter up to your elbows isn’t just acceptable, it’s practically mandatory.
Steampots reign supreme here – massive metal buckets overflowing with crab legs, shrimp, corn, potatoes, and sausage. The servers occasionally break into choreographed dances, transforming mundane Tuesday dinners into impromptu parties.
4. Legal Sea Foods
“If it isn’t fresh, it isn’t Legal!” This Boston-born institution has been serving pristine seafood since 1950, when it began as a fish market. Now with locations primarily along the Eastern Seaboard, Legal maintains fanatical quality standards that put many competitors to shame.
Their clam chowder achieved legendary status after being served at every presidential inauguration since 1981. The recipe remains unchanged – creamy, loaded with clams, never thickened with flour. Locals debate whether the chowder or the perfect grilled fish deserves top billing.
5. Pappadeaux Seafood Kitchen
Cajun spices meet Gulf seafood in this boisterous chain that brings New Orleans flavor to suburban strip malls. Founded by the Pappas restaurant family (who also own Pappasito’s and Pappas Bros. Steakhouse), this higher-end seafood destination doesn’t skimp on portions or flavor.
Blackened everything appears on the menu – catfish, redfish, alligator – all crusted with spices and seared in cast iron. Their gumbo arrives nearly black with roux, loaded with seafood and andouille sausage, demanding to be sopped up with fresh French bread.
6. McCormick & Schmick’s
Leather booths, dark wood paneling, and menus printed twice daily – McCormick & Schmick’s exudes old-school business dinner energy. Founded in Portland, Oregon in 1979, this upscale chain specializes in ultra-fresh seafood flown in from around the world.
Their oyster selection rivals dedicated raw bars, often featuring a dozen varieties with tasting notes that read like wine descriptions. The tableside shucking presentation turns dinner into theater. Private dining booths with curtains remain popular for anniversary celebrations and discreet business discussions.
7. Captain D’s
Fast-food fish that doesn’t taste like fast food? Captain D’s somehow manages this culinary magic trick. Since 1969, this Southern-born chain has been battling the notion that quick-service seafood must be greasy or questionable.
Their hand-breaded fish fillets arrive crispy outside, flaky inside, without that heavy oil slick that plagues lesser establishments. Hush puppies – those cornmeal fritters of Southern legend – accompany most meals, perfectly spherical and addictively poppable.
8. Chart House
Perched on waterfronts from Monterey to Miami, Chart House restaurants maximize million-dollar views with floor-to-ceiling windows. These scenic locations could easily coast on their vistas alone, but surprisingly, the seafood matches the spectacular settings.
Their signature dish – slow-roasted prime rib – seems oddly non-aquatic for a seafood restaurant, but somehow works alongside specialties like macadamia-crusted mahi-mahi. The salad bar (increasingly rare in upscale dining) features chilled forks – a touch of old-school elegance.
9. Bubba Gump Shrimp Co.
Movie-themed restaurants rarely deliver culinary excellence, but Bubba Gump defies expectations with surprisingly solid seafood amid Forrest Gump memorabilia. Yes, servers will quiz you on movie trivia. Yes, you signal them with “Stop Forrest Stop” and “Run Forrest Run” table signs. But beneath the kitsch lies legitimately tasty shrimp.
Their coconut shrimp arrives with actual coconut flavor rather than just sweetened batter. The Shrimper’s Heaven platter features four different preparations, perfect for indecisive diners or first-time visitors wanting to sample everything.
10. Eddie V’s Prime Seafood
Jazz music spills from the lounge while servers in crisp white jackets deliver shellfish towers to tables – Eddie V’s oozes sophisticated swagger. This Darden-owned chain (yes, same company as Olive Garden) operates in the ultra-premium space where expense accounts flourish and anniversary dinners justify three-figure checks.
Chilean sea bass steamed Hong Kong-style melts on contact with taste buds, while cold-water lobster tails arrive with clarified butter boats large enough for swimming. The shellfish towers resemble architectural models, constructed with mathematical precision.
11. Landry’s Seafood
Tilman Fertitta’s seafood empire stretches across America like a net, capturing tourists and locals alike with Gulf Coast classics and Louisiana influences. What began as a single restaurant in 1947 has expanded into a hospitality juggernaut without losing its Galveston roots.
Snapper Hemingway – topped with lump crabmeat, shrimp and scallops – exemplifies Landry’s approach to seafood: more is more. Their seafood-stuffed seafood approach might seem excessive, but somehow works beautifully. The gumbo arrives properly dark and rich, bearing testament to roux cooked to the edge of burning.
12. The Boiling Crab
Plastic bibs, communal tables, and seafood by the pound – The Boiling Crab strips away pretension in favor of delicious chaos. This Vietnamese-Cajun fusion concept began in California but has spread nationwide, drawing hour-long waits at most locations.
Seafood arrives in clear plastic bags, swimming in garlicky, spicy “The Whole Sha-Bang” sauce that demands hands-on eating. Shellfish requires work here – you’ll crack, peel, and suck your way through crab legs, head-on shrimp, and crawfish. Tables become disaster zones of discarded shells and sauce-stained napkins.
13. Ocean Prime
Billowing dry-ice cocktails signal your arrival into Ocean Prime’s theatrical dining universe. This high-end chain from restaurateur Cameron Mitchell blends steakhouse masculinity with seafood’s lighter touch, creating power-dinner environments where deals close over twin lobster tails.
Seafood here receives steakhouse treatment – simply prepared with impeccable technique, often finished with compound butters or classic sauces. The Smoking Shellfish Tower arrives in fog worthy of a rock concert, revealing chilled lobster, shrimp, oysters and crab as the clouds dissipate.
14. Truluck’s
Stone crab claws larger than your palm arrive pre-cracked and glistening with moisture – Truluck’s signature move that keeps seafood aficionados coming back season after season. This upscale chain owns Florida stone crab boats, ensuring direct-from-the-water freshness during the October-May harvest.
The restaurant’s “No Crabs Left Behind” sustainability approach means they only harvest one claw per crab, returning the crustacean to the ocean to regenerate. Their miso-glazed seabass stands tall on the plate, flaking into perfect buttery sections with the gentlest fork pressure.
15. Phillips Seafood
Maryland blue crabs transformed into heavenly crab cakes – Phillips has perfected this art over 100+ years of family operation. What began as a simple crab shack in Ocean City now spans multiple states, bringing Chesapeake Bay traditions to seafood lovers nationwide.
Their signature crab cakes contain shockingly little filler – just enough binder to keep the jumbo lump meat together. The seafood steam pots pay homage to traditional Eastern Shore crab feasts, complete with wooden mallets and Old Bay seasoning.
16. King’s Fish House
“We fly fish in daily” isn’t just marketing speak at King’s Fish House – their dedication to freshness borders on obsession. This West Coast chain prints new menus twice daily based on what’s swimming well, creating a sushi-grade experience in a casual setting.
Their raw bar features oyster varieties that change weekly, each described with tasting notes like fine wines. The cedar plank salmon arrives still smoldering, infusing the fish with woodsy aromatics. Seasonal specials showcase fleeting delicacies like soft-shell crabs or spot prawns during their brief windows of peak flavor.
17. Catch 22
Nautical ropes and weathered buoys adorn the walls, but Catch 22 transcends typical seafood kitsch with seriously good cooking. This growing chain specializes in lesser-known fish varieties alongside the usual suspects, educating diners about sustainable options beyond salmon and tuna.
Their fish tacos arrive deconstructed – build-your-own style with warm tortillas, vibrant slaws, and perfectly grilled fish. The signature “Trash Can” appetizer (named for its presentation in a mini metal bin) combines crispy calamari, shrimp, and various fish bits tossed in sweet chili sauce.
18. Mitchell’s Fish Market
“A Fish Any Fresher Would Still Be Swimming” – Mitchell’s backs up this bold claim with a transparent sourcing program that details exactly where your dinner was swimming before landing on your plate. The open kitchen design lets diners watch as fish is filleted to order.
Their “Shang Hai” preparation – any fish steamed with ginger and scallions in soy broth – showcases seafood’s natural flavors without heavy sauces. The restaurant’s “Hook to Plate” menu section features daily catches that often sell out before dinner service ends.
19. Rockfish Seafood Grill
Southwestern flair meets fresh seafood at Rockfish, where blackened redfish tacos come topped with roasted corn salsa and chipotle crema. This Texas-born chain embraces bold flavors without drowning the seafood’s natural character.
Their mesquite grilling technique imparts subtle smokiness to everything from Gulf shrimp to rainbow trout. The dining room’s corrugated metal accents and fishing equipment nod to coastal fish shacks while maintaining comfortable sophistication. Happy hour draws neighborhood regulars for discounted oysters and margaritas rimmed with chili salt.