Open Invitation
Mar 14, 2019
3 minutes
By Kim Severson
Southerners who love bivalves can be deeply particular about the provenance of their oysters. But clams? Not so much. At Watchman’s Seafood and Spirits, a cheery Southern sustainable-seafood restaurant in Atlanta from the team behind Kimball House, chef Daniel Chance is hoping to change that. All of the fish he cooks there has a story. The kitchen can trace the snapper to the fishing boat that pulled it from the Gulf of Mexico and
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