Michael Chernow doesn’t want people to step inside Seamore’s, his fish-fixated restaurant on the rim of Little Italy in Manhattan, worrying that they’re about to get a heap of science homework dumped onto the table.
“Our goal is not to say: ‘Welcome to Seamore’s School. We’re going to teach you all about sustainable fish,’” Chernow said.
But there is a blackboard. Labeled “Daily Landings,” it covers a wall of the restaurant, operating as a shortcut syllabus for anyone who wants to learn not only what fish are being cooked in the kitchen but also what species have been deliciously available for human consumption for centuries: dogfish, tilefish, Acadian redfish, porgy, hake, cusk, striped black mullet.
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