Fish & Farm, a Stylish New American Seafood Restaurant
To source its food, from within 100 miles

Oct 29 | archive | subscribe

The new upscale fish shack adjacent to the Mark Twain Hotel emphasizes local products on the menu. The restaurant grows its own herbs on their own rooftop garden, all of its produce is organic and sourced within a 100-mile radius, and when possible, its “farm” fare and artisan meats. Executive Chef Michael Morrison is passionate about environment and wants the restaurant to embrace a local persona adding, “We will do our part by focusing on sustainable and organic.”

Accordingly, Morrison will make his own salumi and sausage, and procure specialty cuts of meat for the farm plates, like venison spare ribs and pork belly. Additionally, all of the pasta – from a hand-rolled penne to fresh cavatelli and cannelloni, will be house made. Morrison will keep seafood mostly Californian and from strictly sustainable fisheries, and will work with small producers to bring exclusive, top-quality food to Fish & Farm tables.

The American vintage decor, by designer Sheri Sheridan, gives the room plenty of eco-conscious chic, such as recycled marble countertops and floors made from sustainable harvested bamboo. The 42-seat restaurant plans to be carbon neutral as well as employing composting and recycling procedures.

Morrison is passionate about food and sustainability by promising to adjust the menu often based on what produce, seafood, and meat is in its prime. Entrees are standard, such as seafood chowder, polenta with crawfish, venison spare ribs, sea bass, fish and chips and house cut pasta. A worldwide selection of wines from small organic and biodynamic producers under $50 is available as well as organic teas and fair trade coffee.

Fish & Farm, 339 Taylor St., San Francisco 415-474-3474 fishandfarmsf.com