What the Boats Bring In: A Morning With Our Head Chef

By 6:30, the kitchen already knows more about tonight's dinner than the menu does. Our head chef walks down to the dock most mornings, not because it looks good in a magazine, but because it is the only reliable way to know what is actually worth cooking that day.

Some days that means red snapper, brought in still cold from the night before. Other days it is something less predictable — a good catch of prawns, or nothing worth building a special around at all, in which case the kitchen falls back on what it does every day regardless: good bread, real stock, vegetables that were still in the ground yesterday.

The result is a restaurant that genuinely does not know exactly what it is serving a week from now. We think that is a feature, not a risk. Ask your server what came in today — they will actually know.