Florida Keys, waters east and south of US1
George Figueroa’s outfit is spear-caught exclusive. He gets us wreck, trigger, jack, cobia, snappers, and more, including Everglades frogs from seasoned giggers.
Wild Ocean Seafood
Four over four generations of catching local, wild seafood. We love their royal red shrimp, rock shrimp, octopus, and ocean trout, flatfish and more.
Island Creek Oyster
We met Garrett Hawker in May up in Boston at his Island Creek Oyster Bar restaurant. Soon after, we began buying the best oysters ever from its namesake farm that has now grown from Skip Bennett’s first oysters in 1992 to a our Direct-to-Chef program and distribution arm shipping a portfolio from its nine Island Creek farms in Duxbury and an ever-changing array of other farmers from around Cape Cod (and from as far away as the West Coast). The distribution arm, Island Creek Oysters, Inc. sells over 100,000 oysters a week, shipping overnight directly to restaurants like ours across the country via FedEx.
Lionfish Scuba Divers
There’s a delicious solution to combat lionfish – an invasive fish species threatening the marine ecosystem off Grand Cayman’s shores: Eat them! Many fisherman and divers show up to our service door on the island with their delicious catch, and chef Thomas even goes hunting too on his days off with the support of the Department of Environment. From a chef’s point of view, lionfish is a versatile and easy fish to work with. Like snapper, it has a nice, thin skin, which when left on, pan-fries and sears crisp; remove the skin and toss in tempura batter for a light deep fry or in citrus juice for ceviche. Fried and pickled in vinegar for escabeche is very good, too – even simply seasoned with salt, pepper and olive oil in our wood-burning oven.