First Look: Dive into Portland’s Sustainable Seafood Restaurant Erizo - Eater Portland
"At Erizo, the new restaurant from the team behind Bar Casa Vale, dinner may include 12 different kinds of foraged seaweeds, an assortment of grilled and raw bay clams, retired dairy cow ribeyes, and seafood caught by chef Jacob Harth himself. As Harth prepares to open Erizo, which will begin serving diners February 1, he’s planning several visits to the coast — last-minute foraging and fishing trips, a little bit of coastal inspiration." - Brooke Jackson-Glidden
