Fishology

A celebration of craftsmanship

Despite the ø in their restaurant’s name, Italians Riccardo Radice and Giulia Gabriele have no connection to Scandinavia. They do, however, have a passion for fish and the methods for cooking seafood that are most associated with northern Europe. Much of the techniques are for preserving fish — such as salting, drying, and smoking — bringing out new and exciting flavors and textures. The menu is playful, reflecting a desire not only to expand their own knowledge but also to impart it to the guests.

Summary

• Participant in a project studying methods for minimizing waste

• 80–90 percent of produce is either organic or locally sourced

• Effort to influence suppliers’ mode of delivery transport

• No meat served