The Daily Routine of a St. Petersburg Chef Running Three High-End Restaurants | Eater
"A New American, high-volume seaside restaurant that opened recently and quickly became bustling, producing roughly 2,400 plates on a typical day. The kitchen showcases the town’s outstanding seafood with composed items like seafood towers that mix crab, smoked salmon and lobster salads alongside fresh oysters and shrimp, demonstrating a focus on fresh ocean-sourced ingredients and fast-paced service." - Emily Venezky
