Who ever heard of Randy Morgan? The Dallas Fish Market chef got his start in Seattle and worked the kitchen at Oceanaire, back when it was good—but no one really mentions his name. Still, few chefs have as much respect for fresh seafood. For the downtown restaurant, he sources the best stock from wherever he can find it: Prince Edward Island (mussels), Alaska (crab), Maine (lobster), Hawaii (swordfish), Louisiana (redfish), the Columbia River (sturgeon) and so on. He not only cooks the stuff, but presents his own take on sushi. Which is all meant to say there's something for every sort of fish lover here—and we're not the only ones who think so. Bon Appetit placed Dallas Fish Market at No. 5 in their list of the nation's top seafood spots.