In honor of National Seafood Month, our chef Matt Griffin penned a piece for Vice Munchies sharing why he's made a commitment to serving and eating only sustainable seafood. His piece delves in to the dangers our over reliance on the Big Three:
"Salmon, tuna, and shrimp have accounted for over half of the seafood consumed in the US for over a decade. This acceptance of the same streams of fish and the lack of diversity in our seafood consumption leads to an unsettling truth: We are basic bitches when it comes to eating seafood. A pumpkin-spice latte in the left hand and a spicy tuna roll in the right. If we want to reverse current trends that have nine out of ten fisheries being fished at or above their sustainable limits, and experts predicting a total collapse of marine biodiversity in the next 35 years, we need to be willing to make changes to our daily diet and the ordering habits of both restaurants and diners. Becoming more knowledgeable about the hazards of our reliance on the “Big Three” seafood varieties is a good place to start."
To learn more about how to make greener seafood choices (and why you should think twice before eating that spicy tuna roll), check out Matt's piece here.
We're psyched to have signed on to support the Billion Oyster Project, a local ecosystem restoration and education project that aims to improve New York Harbor and reconnect us to the water. Our chef Matt Griffin has long been committed to more sustainable seafood and fishing methods, and thanks to him we recently signed on to be one of a handful of NYC restaurants that donate all our shells to BOP in an effort to restore a billion live oysters to our harbor by 2035. Exciting to know that all the oyster shells we collect now go towards harvesting thousands of new baby oysters!
Learn More about the Billion Oyster Project
New York magazine spoke to top bartenders, including our very own director of bar operations Brian Bartels, for their boozy recommendations for the holiday season. Brian shared how to make a version of our beloved Bloody Mary at home. Check it out
Bar Sardine and our charming bartender Tiberio Lobo-Navia were profiled in the Times 'Shaken & Stirred' column. Read the piece, and learn how to make Tib's NYC > HAV cocktail (a boozier take on a Cuba Libre), here.
Photo: Daniel Krieger for The New York Times
Driven by our chef Matt Griffin's longtime commitment to sustainable seafood, we have partnered with Seafood Watch, a program created by California's Monterey Bay Aquarium that helps consumers and businesses choose responsible seafood. Seafood Watch recognizes restaurants across the country that help raise awareness and steer clear of seafood on their 'Avoid' list. Fedora and our sister restaurant Bar Sardine down the block represent the second and third restaurants to be added to the partner list here in Manhattan.
We're proud to be a part of Seafood Watch's efforts to help people make better seafood choices for healthy oceans. To learn more about how you can make sustainable seafood choices when you dine out or cook at home, visit the Seafood Watch website.
Bar Sardine is now open for weekend brunch, Saturdays and Sundays from 10 am - 4 pm. The menu features a handful of brunch-worthy new dishes, like an egg sandwich with chicken meatballs and jalapenos, housemade granola with yogurt and fruit, root vegetable hash and an arctic char salad - plus cocktails (of course). Check out the full menu here.
Photo credit: Paul Wagtouicz
Bar Sardine was included in restaurant critic Adam Platt's annual New York magazine list of "The Tastiest Food in Town- Right this Minute". He highlights Bar Sardine as part of the Bar Food Revolution. We're honored to get the shout out, and to be in such great company. Read More
Our Octopus Hushpuppies were featured in the Jan 29 - Feb 4 issue of Time Out New York, in "The Best Bar Food and Snacks in NYC". Read more
The Wall Street Journal calls our burger a "showstopper" in a recent installment of their NY Lunch Box column. Read the Full Article