When La Marea began its residency inside Fair Isle Brewing last year, it almost instantly established itself as an essential destination for pristine Mexican seafood. The menu changes often and fearlessly, as seemingly signature items routinely drop off in favor of new dishes that then become signature items: a bright and spicy serrano-lime scallop aguachile gives way to a variant with passionfruit, aji amarillo, and habanero, which in turn gets swapped for shrimp aguachile negro with a fiery broth of charred habanero and assorted chiles — and so on. And in May 2026, La Marea began sourcing sustainably harvested whole bluefin tuna, butchering and dry aging it in-house for next-level tuna tostadas and crudo. This also makes available a luxurious new (and rare) potential signature dish: 2-ounce portions of kama-toro, the collar area of the tuna prized for its abundant fat content and silky texture. There are only about 10 portions available around every two weeks, but if it’s on the menu, it’s a showstopper.
Mark DeJoy
