Sockeye to Me at AMERICAN FISH

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When it comes to salmon, the more natural the better. Farm-raised “Atlantic salmon,” besides not tasting as good as wild, also messes with Mother Nature by fouling the environment and, in some cases, producing a genetically-modified species that looks like the fish equivalent of Barry Bonds’ love child with Mark McGwire.

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Our experience at American Fish is a good example of all that is glorious and challenging about being ELV.

Glorious, because there aren’t many diners who get to have Michael Mina personally guiding them through and serving them practically the entire menu in a single evening. Difficult, because when a chef is (almost) watching your every bite, and he’s as nice a guy as MM, there’s a tendency to want to swoon and praise every morsel.

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