SEAFOOD

Sourced locally, cooked simply

Whole lobster on a white plate, shot on a wooden table

From farmers to fishermen

It all began in a quiet town in South Devon, England.

Will and his wife had gone down for reasons neither of them can quite remember. Possibly for the seafood, possibly for the harbor, possibly for the excuse. They’d been told to try a small restaurant called The Seahorse.

At some point during the meal, as music played and a whole charcoal roasted monkfish tail arrived at the table, Will had a moment of clarity.

Looking around at the room, simple, slightly scruffy, but full of people who clearly cared, he realized he had found the seafood equivalent of what we were trying to build. Great ingredients. Cooked simply. Over fire. No fuss, no tricks.

That meal stuck with us.

An overhed shot of a wooden table with plates of crudo, monkfish and side dishes

A SEAFOOD RESTAURANT?

Years later, it gave us a slightly odd idea for a steakhouse. What if we tried to become one of the best seafood restaurants as well?

Man cannot live on steak alone, so we decided to apply everything we had learned about beef to fish and the fruits of the sea. Buy the best you can find, and do not mess it up.

As with beef, that is easier said than done.

Over the years, we have learned from friends in the industry how to navigate the complex world of seafood supply, sustainability, and fishing methods. It is a constantly moving target. Seasons change. Availability shifts. What is responsible one year may not be the next.

Chef carefully holding a platter of seafood

KEEP THINGS SIMPLE

Here in the US, we work with suppliers who are as committed to quality and sustainability as we are. That means fishing responsibly, understanding the rhythms of the sea, and making sure we leave things in a better place than we found them.

Then we keep things simple.

Fish, like beef, does not need much. A hot grill. A bit of fire. Careful cooking. As far as we are concerned, cooking it well and cooking it simply are the same thing.

We are still learning. Probably always will be.

But the aim is the same as it has always been.

Find the best we can, treat it with respect, and serve it at its absolute best.