08/25/2026
Chef’s Cut- Black Bass edition👇🤓
This dish tells a story of seasonality, local waters, and responsible sourcing. This beautiful fish is prized for its clean, mild flavor, firm flaky texture, and naturally sweet finish, making it both elegant and approachable on the plate.
Our Black Bass are sourced from Atlantic fisheries that are regulated through size limits, catch quotas, and seasonal monitoring to help protect healthy populations for the future. When sourced responsibly, Black Bass supports local fishermen while reducing the need to bring seafood from farther away.
Alongside it, we are highlighting green crab — an invasive species that has had a major impact on coastal ecosystems. Green crabs damage eelgrass beds, disrupt shellfish populations, and compete with native species. By putting green crab to use in the kitchen, we help create demand for harvesting a species that needs to be removed from local waters. Green crab also brings incredible flavor. Its shells and bodies are used to create a rich, deeply savory broth with natural sweetness and briny depth. We build that broth with Marzano tomatoes, adding brightness, gentle acidity, and a rounded sweetness that complements the seafood beautifully.
The dish is served with Bangs Island mussels from Maine, known for their clean, oceanic flavor and sustainable aquaculture practices. These mussels add depth, texture, and a strong connection to the cold, pristine waters of the Northeast.
Together, black bass, green crab, Marzano tomato, and Bangs Island mussels represent the kind of seafood we love to serve: fresh, regional, carefully handled, and connected to the waters around us.
