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Eat as clean as you can this month with David Uygur’s grilled branzino at Macellaio.


Sea Change

By Kristie Ramirez

Photography by Kathy Tran


Macellaio’s Mediterrenean sea bass takes center stage after holiday indulgences.

If the end of the year is all about indulging–please don’t send us another cocktail party invitation until March–then the beginning of the year is about righting yourself. Enter Macellaio’s grilled branzino. Jennifer and David Uygur’s second Bishop Arts spot may be known for its housemade charcuturie, but its Mediterrenean sea bass rubbed with a Moroccan spice and herb paste is what we’re ordering this month. Served with chermoula and cauliflower, it’s a refreshing departure from all the holiday heaviness. If you’re still in the mood for a drink (is that possible?), Jennifer suggests a light white like an Albariño to wash this down. 287 N. Bishop Ave., 972.685.9150