![]() ![]() “A ham and cheese sandwich is my favorite dish in the world. It’s a really fun wine - it’s minerally like a Chablis but its got this citrusy quality and its also very salty because of the vineyard’s proximity to the sea - it’s complex and bright enough for the vegetables but can also counteract the richness from the dip.” The grape is Macabeo from Catalunya in Spain. Something like Jordi Llorens - Ancestral de la Cristina. Recommended Pairing: “Something fun like a Pet-Nat would be cool. “California is known for its seasonal bounty when it comes to vegetables, and the best way to display this was to serve them in the most honest form with a dip that makes it feel like you’re eating French fries and mayo,” says Florez. Come summertime, there might be tomatoes, baby squash, zucchini blossoms, cucumbers and radish flowers. Currently, the vegetables are pea tendrils, fava leaves, kohlrabi, carrots, and boiled fingerling potatoes (the latter is not raw, but brings a lot to the plate, notes Florez). The vegetables are cut into bite-size portions and served with a dip made of koji soy sauce, Kewpie, rice wine vinegar, and ogo seaweed - a type of purple seaweed with plenty of oceanic salinity. The crudité typically features several seasonal vegetables that are spritzed with a mixture of shiro dashi with lemon juice to add a savory note. Below is a deep dive into some of the menu mainstays - a perfect order, if you will, whether you’re visiting for the first time or for the 11th time. “We make things in a way where people can resonate with it but we can still be adventurous and unexpected with our cooking.”Ĭhances are that if you’ve tried to visit, you might have had to deal with the long lines and wait for a table. “We go to the market twice a week and purchase the same ingredients as any of the Michelin-starred restaurants - we pay attention to what’s in season,” says Florez. Here, he wanted to create something a little less precious and more accessible, while still maintaining the same high standards of cooking, wine, and service. “The name comes from really wanting a place where people can slow down, eat, and share good times,” says Florez, who has spent a majority of his culinary career in fine dining restaurants like Mugaritz and Saison. Here, you’ll find small plates prepared with finesse, deliciously quaffable natural wines, and an unmatched vibe that makes patrons want to take their time, sip slowly, and linger a little bit longer than normal. To find a beach to harvest clams, mussels, and oysters, enter all or part of a beach name and/or select a county from the dropdown menu below.As soon as chef-owner Andres Giraldo Florez opened doors in the summer of ‘21 to Snail Bar, his natural wine bar and bottle shop on Shattuck Avenue in Temescal, the team quickly garnered praise both locally and nationally, with the lines to match. ![]() Visit the Northwest Indian Fisheries Commission’s frequently asked questions page for information regarding tribal rights to harvest naturally occurring shellfish on public and private tidelands in the Puget Sound and Hood Canal regions. More detailed information about clam and oyster species may be found by visiting the Species in Washington section of this website. Oysters, including tips on how to remove them from their shells (shuck)įor help identifying clam, mussel and oyster (bivalve) species, download the shellfish identification chart.Steamer clams (Manila and native littleneck).Learn more and find shellfish gathering tips, including gear lists, in this 5-part blog series: The shellfish safety map also provides links to the detailed WDFW page for each beach. Identical information is found on WDFW beach pages and the shellfish safety map, but it may be easier to search geographic areas of interest using the map tool. DOH statusĬurrent water quality information, beach locations, harvest seasons, and health advisories can be found by searching for the beach name in the search tool on this page, or by visiting the Department of Health's (DOH) shellfish safety interactive map. In order to safely and legally harvest shellfish for human consumption, both the DOH health status and the WDFW season for a beach must be OPEN. WDFW works closely with DOH to ensure safe, legal harvest of shellfish on state beaches. For at-a-glance, site-specific harvest seasons, please see the two-page 2023 Puget Sound clam, mussel, and oyster season guide.Ī list of the tides in the Puget Sound region that favor good harvest results can be found in the one-page 2023 best clam and oyster harvest tides chart. Monofilament recovery and recycling programĬlam, mussel and oyster harvesting seasons vary by beach. For size and harvest limits, please see statewide shellfish and seaweed daily limits and shellfish size rules. ![]()
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