Celebrated Oregon Chef Jacob Harth Is Making His Sustainable Seafood Restaurant Debut in the Bay Area with Winnie’s | Eater SF

"Chef Jacob Harth’s upcoming coastal California restaurant is slated to open in early summer 2025 and will emphasize sustainable seafood, underutilized species, and support for harvesters. I see the project as the culmination of Harth’s work—he plans to highlight fisherman bycatch and overlooked fish (he cites hake as an example) and use invasive or newly available ingredients to benefit ecosystems and broaden palates. At the Maison Healdsburg pop-up (Sept. 1–2) the menu will mix grilled and raw-bar items and may include purple sea urchin buns; geoduck with husk cherries; gooseneck barnacles; abalone skewers; oysters with Green Mountain peppers; and line-caught sardines with calamansi, with an emphasis on serving high-quality sardines raw rather than mishandled or canned." - Dianne de Guzman