Fish Shop takes a radical approach to sustainability and local sourcing on and off the menu. The restaurant, which seats over 150, opened last year in the Wharf, a waterfront district in Washington, D.C. With Chef Ria Montes helming the kitchen and featuring the design and interior work by Russell Sage, the restaurant showcases surprising local seafood and breathtaking art from regional artists.
So much of the sourcing is owed to long-term relationship-building with purveyors, Montes said. It isn’t the easiest way to do things. Sourcing “really does take up quite a lot of our time.”
But it’s the intentional way that the owners, Artfarm, the hospitality arm of international art gallery Hauser & Wirth, do their projects. The team also owns Fish Shop in Scotland, a far smaller endeavor, but one that served as a jumping-off point for the sustainable menu and design…