Today is: Thursday, June 13, 2024

McCormick & Schmick's Restaurant Review

Since teaming up in the early 1970s, Bill McCormick and Doug Schmick have established more than 50 restaurants and catering operations throughout the country, an extraordinary feat in a business with the highest attrition rate of any in the United States. The two men, very different yet surprisingly compatible, have established themselves as entrepreneurs with one collective vision, to run the nation's premier family of seafood restaurants.


The history of McCormick & Schmick's Seafood Restaurants began when Bill McCormick purchased Jake's Famous Crawfish Restaurant located in Portland,
Oregon, and brought the more than 100-year-old landmark back to life.


When asked the secret of how he revitalized a restaurant on the brink of closing, McCormick says, "I like nothing better than being a good host." In addition to his spirited personality, McCormick has an ability to bring out the best in other's managerial skills and strengths, a combination essential in a successful business.

Long Island, Brazilian Caipirinha

We had the pleasure of having a dinner last week at the McCormick & Schmick's Seafood Restaurant in Beverly Hills. The restaurant is located in a tourist area, where you can see stars and dine at al fresco, or inside the restaurant.

It has a great ambience, and the service and food were truly superb.

We started with a selection of appetizers and entrees that we certainly enjoyed,
and recommend to all of our readers. If you are a seafood lover, McCormick &
Schmick's Seafood Restaurant in Beverly Hills is a place to not be missed.

Salmon Carpaccio

As far as appetizers, they have a great selection, and we were temped by the Salmon Carpaccio, served with Lemon Vinaigrette, Capers and Parmesan cheese, I
loved this dish, very light, very tasty, and delicious.

Pancetta Wrapped Prawns

We also tasted the Pancetta Wrapped Prawns, grilled and served with Hoisen Barbeque Glaze, a great item, that was a fabulous choice.

Dungeness Crab Cake

Our friends had the Dungeness Crab Cake, with a cucumber, tomato and
fennel salad, they loved this one, full of real crab meat and delish!

Lobster Cobb Salad

As far as salad, we wanted to go fancy, so we ordered the Lobster Cobb Salad, which I simply loved, served with Avocado, Smoked Bacon, Green Beans,
Iceberg Lettuce, with Dijon Sauce, I would honestly have this salad,
every single day, it was to die for.

Pacific Snapper and Tempura Shrimp

As far as entrees, among so many great choices, I choose the Pacific Snapper and Tempura Shrimp, seared and served with Stir-Fried Rice and Vegetables, on a sweet ginger beurre blanc sauce. Simply the best fish, and the tempura was certainly the best, I wish they had a dish with just the tempura shrimp as an appetizer; it was one
of the best tempura’s I have ever tasted.

Top Sirloin and Half Maine Lobster

My guest choose the amazing Top Sirloin and Half Maine Lobster, a winner, no doubts about it, served with Roasted Potatoes and Asparagus Bundle, the meat was super tender, and cooked to perfection, and the lobster was great, and the
size was good as well.

Kailua, Hawaii, Ahi Tuna

Our friends choice was also great, one of them had the Pacific Swordfish, grilled and served with forked potatoes, grilled zucchini and pineapple salsa, they loved this one, and the other choice they had was the Kailua, Hawaii, Ahi Tuna; sashimi grade yellow fin Tuna Seared over Sautéed Spinach and topped with Foie Gras and
Watermelon Relish, another excellent choice.

Dessert Choices Brought to Your Table

We had a birthday guest in our table, so our waiter kindly brought a surprise
chocolate cake, which was complimentary, a nice treat for our table!

Complimentary Chocolate Cake

We certainly enjoyed McCormick & Schmick's Seafood Restaurant in Beverly
Hills, a great restaurant, with excellent location, food and service.

We hope you can also go there, and enjoy the best seafood in town.

For map and location click Here!

For more information please visit their website at

Article By: Mary Adams
Photos By: Chris Marx

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