Mark Peel created this fast-casual concept to make sustainable seafood more accessible. His menu centers on flavorful broths made in tilting steam kettles, a cooking process that expedites simmering and renders a richer taste with more complex flavors. His menu includes everything from Thai lobster rolls to Scottish salmon grain bowls, but his best seller is the Seattle Stew.
“It really was conceived as a bouillabaisse, but I did not want to give it that name because there are so many different versions that I knew that, whatever I did, I would be terribly wrong in the eyes of many,” says Peel. The base is a lobster broth, with shrimp, squid, clams, mussels and salmon. The stew is served over rice with a bacon rouille. “I decided I would rather give people delicious food quickly rather than follow tradition,” says Peel.
