Good ideas and conversation. No ads, no tracking. Login or Take a Tour!
It sounds like what you're really paying for is the assurance that he hand selected the best fish from that depot. Detroit is the same way, all fish and produce (for the most part) comes in through the Eastern Market, but to suggest that every restaurant has the same stuff as a result of that would be incorrect. To take the time to hand select your raw materials is a rare thing. It has a real impact.
Meh. I worked above a fish market for 5 years. It is not worth $250 to have someone pick fish for you. Especially when Seattle has gone balls-deep into kaiten, thereby allowing the customer to pick the good fish. in Seattle I was biking distance to three different kaiten restaurants. In Los Angeles, there are three.