At Bacari W. 3rd, farmed barramundi is pan-seared, then finished in the pizza oven and served over a beet-parsnip purée with turmeric, jalapeño and shallots.

Lior Hillel

The Executive Chef at Bacari W. 3rd in Los Angeles supports sustainable farming and uses questions about the origin of seafood as an opportunity for dialogue

By Flavor & The Menu
September 10, 2019

Diners at Bacari W. 3rd often ask about the origin of the product, especially center-of-the-plate protein items. The restaurant doesn’t call out specific producers or brands on the menu, instead using it as an opportunity for dialogue. “Our front- and back-of-the-house team members are well equipped to explain and educate about where our fish and meat come from and how they were raised,” says Lior Hillel. “We highly support sustainable farming.”

While Hillel’s expertise with farmed seafood is relatively new, he has become a proponent of the fish, and of good aquaculture practices. “The barramundi we serve comes from eco-friendly, sustainable, state-of-the-art, open-water farms known for their commitment to preserving the environment and producing the highest quality product,” he says.

Hillel prepares the fish by pan-searing, and then finishing in the pizza oven. It’s served over beet and parsnip purée with turmeric, jalapeño and shallots. “It is by far one of my favorite dishes on my menu,” he says. “It’s fresh, light and colorful, and a great play on texture.”

Seafood and the Menu