New York Introduces a Seafood Trail on Long Island
"An Italian-inspired restaurant in a Tuscan-style farmhouse setting that prioritizes freshness with daily whole fish and a daily market catch that are always local, fired in a wood oven, and served with seasonal sides like sunchoke purée, pearl onion agrodolce, and baby fennel. “A lot of people don't realize most food travels about 1,500 miles before hitting a plate,” says Joe Realmuto, executive chef of Honest Man Hospitality, which owns the restaurant. “Branzino, for example, is a farm-raised fish from Europe that has to travel halfway around the world before getting to you. Why not get a fish that comes from just miles away?”" - Adam H. Callaghan
