"When we say 'If it isn't fresh, it isn't Legal!' it's because responsible, quality sourcing is at the heart of everything we do."Īlong with seafood, steak is something that necessitates high quality, and Ocean Prime is a chain that excels on both fronts. organic certified salmon."Īcross the board-and across the globe-all seafood sourced for Legal Sea Foods is from sustainable fisheries. And our salmon is currently sourced from the Isle of Skye in Northern Scotland. "Tuna and swordfish are migrating constantly in search of better feeding ground, so we follow the migration patterns for the best catch. We're dedicated to supporting the local New England fisheries they provide us with native species such as haddock, pollock, scallops, and lobsters."Īcknowledging that seafood is a global industry, King says that Legal Sea Foods combines this philosophy with sourcing the best fish around the world. "Throughout the year, our pier-to-plate process brings over 40 varieties of fresh fish and shellfish to the table. "At Legal Sea Foods we're committed to quality and freshness," says Matt King, vice president of culinary operations for the Boston-bred brand (other locations can be found in New Jersey, Virginia, Pennsylvania, and Rhode Island). to 2:30 p.m.), all ingredients are turned over quickly, making for even fresher dishes," Schaibly adds. "Because of our limited operating hours (we're open from 7 a.m. This means the restaurants juice their own fresh fruits and vegetables every morning, never use heat lamps or deep fryers, and always seek quality partnerships with growers to bring seasonal offerings and traditional favorites to life.Īnother benefit of breakfast? Things are even fresher. Our approach to daytime dining is based entirely on serving only the best to First Watch guests."įrom barbacoa quesadilla Benedict and avocado toast to biscuits with turkey sausage gravy, food at First Watch is as exciting as it is fresh, with ingredients sourced reputably and menu items made from scratch. "For example, Florida strawberries can be found on the menu in winter, Florida watermelon in summer, and yellow sweet corn from the Midwest in fall. "In sourcing our ingredients and creating menu items, First Watch 'follows the sun' to bring only the freshest produce to the table, from wherever and whenever they are in season," says Shane Schaibly, senior vice president of culinary strategy for First Watch. "Quality is a result of passion for the cuisine, love for the art of cooking, and desire for hospitality."Īt First Watch, a breakfast chain with more than 400 locations across dozens of states, you can rise and shine with food that sets itself apart. These efforts are our centerpiece to brunch." This also includes cinnamon rolls, housemade pop tarts, and beignets, which are fried to order and stuffed with Nutella. "Biscuits are produced all day long for the freshest warm biscuit you will ever devour, served alongside seasonally driven housemade jam and craftily produced butter by the pastry team. "Our pastry program is a good example of dedication to scratch cooking at its highest level," he adds. ![]() "Outside of procurement, I think what makes our products high quality is a product of our scratch kitchens," says the chef, highlighting the 27-hour brined rotisserie chicken, house-cured pork belly, 12-hour smoked brisket, and freshly ground grits as prime examples. C., while Anson Mills provides the Sea Island rice peas.īeyond sourcing, quality continues in the kitchen. The chain's rice, a staple ingredient on any Southern menu, is sourced from Geechie Boy Farms out of Edisto Island, S. Newsom's pasture-raised 20-month-old American prosciutto, and locally-sourced cheeses from regional creameries. He cites Yardbird's charcuterie board, which features Col. "We also procure ingredients that are of the highest quality we have encountered in our culinary voyages." ![]() "Regionally, we source all our products pending the season and proximity to ensure the highest caliber of freshness with minimal footprint," explains corporate executive chef Patrick Rebholz. That's because its food is equally as soulful and comforting as it is high quality, and this is one restaurant that can talk the talk and walk the walk. And that's exactly the kind of joy you'll experience at Yardbird, a Florida-based mini-chain that's grown to become one of the best Southern restaurants in America.
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