The menu includes a best-selling lobster roll topped with a spicy mustard rémoulade, cold crab dip, fried shrimp, an oyster sampler and buckets of steaming shrimp, corn and clams, as well as a wide selection of craft beer and cocktails.

Now with locations in Georgia, Md., and S.C., as well as its home state of N.C., Weathington is looking to franchise the brand, with potential expansion to Louisville, Ky.; Nashville, Tenn.; as well as Columbia, S.C.

“Nothing is easy about growing, but the decision to grow was easy,” Weathington said.

Slapfish, based in Huntington Beach, Calif., starts with what sustainable seafood is available and then uses it in signature applications such as tacos, fish & chips or, as pictured here, mac & cheese topped with tilapia.

“We search for fine-dining-quality seafood and do enough volume to do it at a fast-casual price range,” Gruel said.

Recently, Gruel has taken inspiration from health-focused contemporaries in the segment and doing seafood riffs on popular bowls.

For example, last year the chain introduced Slapfit Bowls to its menu, including a Power Bowl with mixed-grill seafood, brown rice, vegetables, avocado and extra virgin olive oil. He also offered a poke bowl with tuna, seasoned rice, chips and greens.

Gruel is also looking to expand the menu to include vegan products intended to imitate seafood. Such as plant-based tuna surrogates.

‘That’s something we want to push big time,” said Gruel. “It’s about the flavor profile and introducing an alternative protein.”

Slapfish has average unit volume of about $1.5 million, and plans are underway to continue to grow primarily through franchising. Gruel said they’re on track to grow to 30 locations by the end of the year.

He said they’re seeking out franchisees who understand the chain’s values around sustainable seafood, regardless of the market.

Prawn has two locations, one in Pasadena, Calif. (pictured), and the other in Grand Central Market in downtown Los Angeles, with a commissary kitchen that serves both. The commissary produces most of the menu items, with nearly daily delivery to the restaurants.

Shin said the commissary model would allow Prawn to consider sites with little or no kitchen space, such as food halls.

The fine dining-inspired concept offers a menu of seafood dishes previously considered “fancy,” such as a paella with shrimp, mussels, house-made pork sausage, and a spicy chicken drumstick; Seattle fish stew with shrimp, squid, clams, mussels, salmon and bacon in lobster broth with bacon rouille served over rice; and clam chowder with bacon and potatoes in a creamy clam broth swirled with a kabocha squash purée.

“We’re trying to do something easy and delicious,” said Shin, like the lobster roll pictured.

“We want to be major players in the fast-casual space.”