
5
"In Manhattan, I noticed that Crave Sushi Bar (a spinoff of Fishbar) intentionally leaves bluefin tuna off the menu and makes sourcing explicit: menus carry sourcing and mission statements noting the restaurant serves only wild-caught, sustainable, and responsibly farmed seafood, and there’s an optional $4 “Save the Reef” donation to the Billion Oyster Project; the approach is to be specific about substitutions (for example, offering Hudson Valley steelhead trout) while not preaching to diners." - Jaya Saxena