The 16 Best New Restaurants in America | Eater
"An eco-conscious seafood tasting-menu restaurant that spotlights sustainable, abundant species often ignored by commercial markets, turning bycatch and “oddball” fish into inventive, beautiful dishes. The team sources local ingredients directly—examples include chopped local horse clam and Quinault-harvested geoduck—culminating in showstoppers like a massive shellfish tray and a colossal halibut collar served with Parker House rolls, where sustainability is integral to the pleasure of the meal." - Hillary Dixler Canavan
