![]() ![]() “A buck-a-shuck is not unreasonable,” he says. Expect craft beer, maybe some lobster rolls. What's NextHolmes is writing a business plan for an oyster bar of his own-“something tiny in an old brick building with a little bit of character,” he says. (Given that Holmes is a pretty unpretentious dude, we're definitely trying this soon.) Another tip, based on a recent tasting event that paired oysters with everything from wine to bourbon? Skip trendy rosé and sip a glass of Champagne. Our company was established in 1994 with one goal in mind: to provide our customers with the highest quality frozen seafood at the best price possible. Based in Seattle, Northwest Seafood Express specializes in premium wild-caught seafood. Lopez does it simply with tomatoes, capers and olives or a saffron-orange butter.ĭo Oysters Like a Pro“My rule of thumb is whichever coast you're closer to, order those,” Holmes says. We have the ability to deliver much faster than our competitors. “But if you get it fresh, you don't need to batter and fry it.” The mild whitefish is a perennial favorite at La Tavola. He talks directly to the people catching the fish.” When ordering for the weekend, Lopez asks, “What's the freshest thing you got?” That becomes chalkboard specials such as yellowfin tuna with roasted tomato pesto, oven-baked clams with pancetta or monkfish fra diavolo. “Second, his product and prices are superior. What the Chefs Say“First of all, he's the nicest guy,” La Tavola's Rick Lopez says. About 90 percent of his seafood comes from the North Atlantic, but Coastal Local also gets Ohio trout, Lake Erie walleye, Gulf shrimp from Louisiana and snapper from Florida. Within 12 hours, Holmes is backing his truck up to theirs in a Columbus parking lot and delivering to top kitchens around town. He talks directly with the guys on the docks-think big beards and heavy Boston accents-to get the day's haul. ![]() Four years later, Holmes still has no warehouse. The Accidental EntrepreneurAfter driving a delivery truck for another company and seeing seafood stored in a warehouse for days, Holmes realized there had to be a better way. As more chefs favor sustainable, farm-to-table methods, Holmes is helping them do “pier-to-plate.” While many restaurants are OK with a B product as long as it's consistently available, Coastal Local caters to chef-driven restaurants that want A+ quality and are nimble enough to roll with whatever's fresh that day. Why He's a TastemakerIan Holmes is the go-to seafood guy for many of the city's best restaurants, including The Sycamore, La Tavola, Skillet, the recently closed Alana's and A&R Creative Group restaurants such as Hoof Hearted Brewery & Kitchen. ![]()
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