Slapfish Brings Eco-Seafood to Brooklyn

    Industry News | October 9, 2015

    There’s nothing boring about this one-night stand at the seafood shack. On October 13, eco-seafood fanatic Chef Andrew Gruel, founder of Los Angeles’s heralded Slapfish, will be serving up fresh and sustainable seafood at a pop up at Brooklyn’s favorite Loosie’s Kitchen.

    After taking seafood head on in California with his successful Slapfish food truck, Gruel opened seven green-certified restaurants in just three years, and is now aiming to take on New York City.  Slapfish, which has already achieved international growth after opening a unit in Dubai last year, is the largest, fastest growing fast-casual seafood concept that offers fresh, sustainable, and affordable menu items.

    His partnerships with the Aquarium of the Pacific and Seafood for the Future allow him to source the highest quality, healthiest seafood available. Gruel, seen on the Food Network, Cooking Channel, and FYI Network is now heading home to bring his sustainable brand of culinary genius back to the Atlantic.

    Chef Gruel is working with Sea to Table to source the most seasonal wild seafood. Sea to Table partners with fishermen from small-scale sustainable wild fisheries, finding better markets for their catch.

    “Sustainability is about keeping the human race healthy without destroying the environment. The ocean, being so vast and resilient, is the perfect resource to sustain a growing worldwide population when managed properly. The ocean can feed millions of people and provide millions of jobs. People need to eat more seafood, and the right types of seafood … because sustainable tastes better,” Gruel says.

    In celebration of National Seafood Month, the New Jersey native and West Coast’s sustainable seafood star is bringing sexy to New York’s aquatic plate with an amazing five-course prix fixe event. 

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.