seafood

Under a bill introduced this week, restaurants would be required to disclose the countries of origin for all seafood that's sold, along with whether it was wild-caught or farmed.

Firecracker Shrimp brings a sweet-spicy flavor profile and new protein to the fast-casual’s pan-Asian lineup.

Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.”