The First SURF Seafood Competition Made a Splash in Downtown Denver

The results are in after hundreds of eaters converged at McGregor Square and voted for their favorite fish dishes.

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Published on August 1, 2025 • 5:00 PM MST

DiningOut Events, the sister company of DiningOut Magazine, launched SURF Seafood Competition last night at McGregor Square. With 15 competing restaurants, plenty of wine and cocktails, and a gorgeous tuna and oyster display by sponsor Buckhead Pride, it was an event to remember, and, one we hope to do again.

Read on to find out the winners, and scroll to the bottom for some photos of the scrumptious dishes served.

SURF Seafood Competition at McGregor Square, 2025. | Photo by Linnea Covington — SURF Seafood Competition at McGregor Square 2025 | Photo by Linnea Covington

Judges Choice Winners

3rd Place: Salt Water Social: Shrimp corn dog with peach mustard and spicy ketchup

2nd Place: Timberline Grill at Ameristar Black Hawk: Bluefin tuna kinilaw with coconut dressing and crispy black pepper lumpia sheets

1st Place: Penn Street Kitchen: Shrimp with fried, smoked-miso risotto and Palisade peach relish with Olathe sweet corn furikake

Peoples Choice Winners

3rd Place: Elway’s Downtown at The Ritz-Carlton: Scallop ceviche with yuzu, orange, radish, and a rice chip

2nd Place: Penn Street Kitchen: Shrimp with fried, smoked-miso risotto and Palisade peach relish with Olathe sweet corn furikake

1st Place: Salt Water Social: Shrimp corn dog with peach mustard and spicy ketchup

Elway’s at The Ritz-Carlton made a scallop ceviche with yuzu, orange, radish, and a rice chip. | Photo by Linnea Covington — Elways at The Ritz Carlton made a scallop ceviche with yuzu orange radish and a rice chip | Photo by Linnea Covington

Timberline Grill at Ameristar Black Hawk made bluefin tuna kinilaw with coconut dressing and crispy black pepper lumpia sheets. | Photo by Linnea Covington — Timberline Grill at Ameristar Black Hawk made bluefin tuna kinilaw with coconut dressing and crispy black pepper lumpia sheets | Photo by Linnea Covington

Penn Street Kitchen's shrimp with fried, smoked-miso risotto and Palisade peach relish with Olathe sweet corn furikake. | Photo by Linnea Covington — Penn Street Kitchens shrimp with fried smoked miso risotto and Palisade peach relish with Olathe sweet corn furikake | Photo by Linnea Covington

Mizuna's Hokkaido mousse at Surf 2025. | Photo by Linnea Covington — Mizuna made Hokkaido mousse at Surf 2025 | Photo by Linnea Covington

Stout Street Social made halibut with miso butter. | Photo by Linnea Covington — Stout Street Social made halibut with miso butter | Photo by Linnea Covington

Sea bass taco by Mojo, a Top Taco 2025 winner. | Photo by Linnea Covington — Sea bass taco by Mojo a Top Taco 2025 winner | Photo by Linnea Covington

Mizu Izakaya's truffle bluefin tuna. | Photo by Linnea Covington — Mizu Izakayas truffle bluefin tuna made extra fancy for judges | Photo by Linnea Covington

Ocean Prime made a blood orange scallop crudo. | Photo by Linnea Covington — Ocean Prime made a blood orange scallop crudo | Photo by Linnea Covington

The soon-to-be-open Noble treated us to smoked sea bass with black truffle shiitake cream. | Photo by Linnea Covington — The soon to be open Noble treated us to smoked sea bass with black truffle shiitake cream | Photo by Linnea Covington

A personal favorite of DiningOut Denver's editor, Garden and Grain at Gaylord of the Rockies made a shoyu-cured halibut cheek with fish sauce caramel. | Photo by Linnea Covington — A personal favorite of DiningOut Denvers editor Garden and Grain at Gaylord of the Rockies made a shoyu cured halibut cheek with fish sauce caramel | Photo by Linnea Covington

Chipotle-bourbon oyster chargrilled by Angelo's Taverna. | Photo by Linnea Covington — Chipotle bourbon oyster chargrilled by Angelos Taverna | Photo by Linnea Covington

Call Me Pearl made halibut yakitori with a teriyaki glaze. | Photo by Linnea Covington — Call Me Pearl made halibut yakitori with a teriyaki glaze | Photo by Linnea Covington

Tuna by Bonny and Read. | Photo by Linnea Covington — Tuna by Bonny and Read | Photo by Linnea Covington

Blue Island Oyster Bar made halibut aguachile "al pastor" and served it on a tostada. The oyster was extra for the judges, no one complained. | Photo by Linnea Covington — Blue Island Oyster Bar made halibut aguachile al pastor and served it on a tostada The oyster was extra for the judges no one complained | Photo by Linnea Covington

Linnea Covington Managing Editor Denver

Linnea Covington is the managing editor of DiningOut. She comes to us with a long background in food, restaurant and drinks journalism. Over the last two decades she's written for tons of publications including Denver Post, Washington Post, Forbes Travel Guide, 5280 Magazine, New York Magazine, New York Times, Time Out New York and more.

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