The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.
Then, I got an email from a PR agency. Did I want to try some new regional recipes from a classic seafood seasoning company? I had just hosted a big Zatarain’s tasting a few weeks ago, so I was somewhat curious about how the East Coast classic would compare. I made a point of specifying two tins of each new flavor. But in that funny way PR way, a few days later a huge box arrived with a gigantic logo stamped on the side. Inside, a big stockpot. A stockpot that I do not need. In a box that was a waste of someone’s time to produce and pack and ship. There was one set of seasonings, even though I had requested two for testing and photography purposes. (This isn’t expensive stuff, folks. I’m not asking for two tins of caviar.) And my favorite…there was one pot-holder. Stamped, of course, with a big fat logo.