Learn about the East and West Coasts' claims to this dinnertime splurge, and judge for yourself which one has the rightful claim! Plus, guess what they call the classic in Australia.
What is Surf and Turf?
It’s famous. A dish that, at its most basic, implies a special occasion. It’s no wonder that there has been a great deal of bickering over its origins throughout the decades. When it comes to Surf & Turf (or, Beef & Reef as the Australians delightfully call it), the two contenders you’ll likely hear about are the East and West Coasts.
West Coast Origins
The West Coast makes its claim 520 feet above sea level. Fans of land and sea cuisine point to the Seattle Space Needle, where the dish was first served in 1962 during the World Fair, as the place of origin for Surf & Turf.
East Coast Origins
The East Coast drops a pin on the map of Massachusetts, claiming Lowell as the birthplace of the dish. Their evidence comes later but is more technical – as it was the first city to officially refer to the dish as “Surf ‘N Turf” in 1966.
While we may never know which side of the country made the pairing we know and love today, we do know that a different version of the dish predates these claims by hundreds of years.
But It Started Long Before That…
Long before mid-century steakhouse menus, Native Americans enjoyed their own feasts of Surf & Turf as long ago as the 17th century. While we now consider the standard to be filet mignon paired with lobster tail, they indulged in spreads of venison, turkey, guinea, peafowl, goose, duck, swan, partridge, clams, eel, cod, and lobster. Now, that’s a tall menu!
Surviving and evolving through the centuries, Surf & Turf has more than withstood the test of time. And now, it’s easier than ever to indulge. So, skip the steakhouse this weekend. Send Surf & Turf to your doorstep for a date night or for your whole crew to enjoy!
Create Your Own!
Want to build your own custom Surf & Turf? Now you can—just add one of our turf options to any seafood order and create a combination that’s all yours.
A standout choice: our Signature Wagyu Boneless Ribeye, sourced from our friends at Market House. Raised in central Ohio, these steaks feature the highest level of marbling available and are 100% antibiotic-free, with an all-vegetarian diet. The result? Incredibly tender, flavor-rich beef that elevates any seafood pairing.
From our extra-large king crab legs to buttery lobster tails, your ideal Surf & Turf is just a few clicks away.
