Sea Garden

At this tavern full of seafood tanks, “the squid are dredged in cornstarch and potato starch and deep-fried,” says local chef Tom Douglas. “Then they’re seared in a red-hot wok with salt and pepper, garlic, and chiles. Kaboom!”

« Back to Article

  • Loading reviews...

Add your Review

The rules: Keep it clean, and stay on the subject or we might delete your review. If you see inappropriate language, e-mail us. An asterisk * indicates a required field.

2000 characters maximum

Advertisement

Insider Guides

Places We Love!
Enchantment Resort
For a most soothing Sedona experience, tuck yourself...