Sustainable Seafood Collab: Portland’s Erizo With Ironside Fish & Oyster

Erizo, Portland’s hyper-sustainable seafood restaurant – helmed by Chefs and commercial fisherman, Jacob Harth (2019 Eater Young Gun Chef) and Nicholas Van Eck – will be featured at San Diego’s beloved Ironside Fish & Oyster for a special collaboration menu focusing on sustainable seafood on the evenings of March 9th and 10th.

About Erizo

Erizo, opened in February 2019 and named one of Eater’s Best New Restaurants 2019, has become a national leader in hyper-sustainable dining with its menu of sustainable seafood from the Pacific Coast.

Beyond sourcing seafood from only trustworthy fisherman and procuring wild, in-season ingredients and by-catch species often ignored, the menu is also comprised of ingredients gathered directly from chefs/owners Jacob Harth and Nicholas Van Eck.

Chef Harth and Chef Van Eck have their commercial fishing license, allowing them to reach even further into the trough of ingredients that the coast has to offer and reveal oddball and delicious seafood. Erizo accelerates the sustainable seafood movement and introduces seafood in which the process of ocean to plate has a positive impact on the coastal environment and
industry.

A special menu for 2 nights only

At Ironside Fish & Oyster, Harth and Van Eck will offer a special menu for two nights only with featured dishes and ingredients from the Pacific Coast. Aligned with Erizo’s efforts to create a happier, healthier, way to enjoy seafood, Ironside Fish & Oyster supports local fisherman from Tuna Harbor Dockside Market San Diego.

Make your reservations now!

See you there!