The seafood restaurant Blue Tide in Tribeca has launched a dedicated raw bar section led by new chef de cuisine Maria Delgado. Delgado previously worked at several coastal seafood restaurants in Maine and brings experience in shucking and plating fresh shellfish.
The raw bar includes oysters, clams, ceviche, and crudo preparations with rotating daily selections depending on catch availability. Blue Tide aims to highlight sustainable sourcing and seasonal variety with this addition.
Chef Delgado joined Blue Tide three months ago and has been instrumental in refreshing the restaurant’s approach to seafood offerings. The raw bar is open during dinner service and has attracted a steady stream of patrons since its debut.