A Summer of Seafood

We spend a lot of time reading emails and social media feedback, and our servers listen carefully when they work with our guests in the dining room. One of the most common bites we get is: more seafood! We love seafood and work tirelessly to ensure our sources are sustainably harvested and respect the rights […]

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The Future of Seafood is Here (Trash Fish Dinner May 20)

Every environmentally aware chef can surely cite an “aha!” moment, when we first realized the awesome consequences of our daily buying decisions, which inevitably leads us down the road less traveled, that being the way in which we think first of our stewardship responsibilities over the land and sea, before profit. Most people don’t know […]

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Sea Island Purple Cape Bean Soup, Cornbread Croutons, Pickled Baby Hopi Blue Corn, Fire-Roasted Pimiento Relish

This is another example of a dish where we take a rare heritage ingredient, prepare it simply, and let it tell its own story. Sea island purple cape beans are one of those ingredients you won’t find for sale just anywhere, and we’re fortunate to get to work with a great network of suppliers who […]

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Sustainable Seafood Chronicles

As I prepare to take a long trip down South for the Chef’s Collaborative Summit in New Orleans and the Southern Foodways Alliance Symposium and Delta Divertisement in Oxford and Greenwood, Mississippi, I’ve been thinking a lot about what I hope to learn on the trip. The Symposium is something I’m really excited about, and […]

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