How Los Angeles’ Number One Restaurant is Using a Sustainable Seafood Delivery Service
by Siti Zawani
@ 13 Nov 2015
Much like the increasing fad of having subscription box services for snacks, make-up and even home-cooked meals, restaurants in Los Angeles can fork out a fixed weekly subscription to Dock to Dish. They will be guaranteed at least 75 pounds of seafood every week caught by 16 small fishermen in the Santa Barbara area. And wait to see what arrives, to their surprise.
"It definitely forces us out of our comfort zone," says Chef Michael Cimarusti of Providence, whose seafood-based restaurant is regarded as one of the best in the country. "We get lots of things we might not ordinarily have ordered, and then we have to find out how to use them the best way."It's an interesting process because it's supply-based, not demand-based. We're not calling in an order. They are going out foraging on the docks in Santa Barbara and finding what they can get that's the cream of the catch to bring to us. Then it's up to us to figure out what to do with it." Find out more about how this service changes and impacts the business at
http://goo.gl/LYyJGn
