If you had the finest seafood, the top prep cooks, and the best ovens available to you, what would you have for dinner?

Trino Gomez
Executive Chef
i.Cugini


To cook:
I love our filet fish, be it Salmon or Halibut in our braised preparation. It is fun to cook in its rustic iron creuset dish, roasted in our wood-burning oven with fennel, tomato, black olives and white wine. Delicious!

To eat:
For me, keep it simple. Some fresh calamari grilled, seared scallops with 25-year balsamic and a tri-colore salad.

Signature dish:
It would have to be our Whole Branzino baked under rock salt. This Italian Sea Bass is the classic pairing for our rock salt preparation, which brings out the natural flavors and essence of the fish. That's true coastal Italian cooking.

John Kanis
Director of Operations
King Signature Group

To eat:
There are many dishes on our menu that I enjoy eating, from the homemade pastas and breads to the Italian seafood stew (brodetto). However, it is the whole fish selection, which we offer in five different preparations that is unique to i Cugini.
Our imported Italian Sea Bass (Branzino) or Black Cod are wonderful in the rock salt preparation. The fish are encased in a mound of rock salt, which seals in the natural flavors. The salt casing is removed and the fish are presented to our guests and boned tableside. Old World and New World wines from Italy and California compose our award-winning wine selection. We also feature pastries made in house, as well as an extensive after-dinner drink menu.