I last ate there in the middle of September, when the raw fish included bonito and bigeye tuna, striped bass, mahi-mahi, both Spanish and Boston mackerel, and scup. Buying whole fish instead of fillets helps Mr. Sukle, who owns the restaurant with his wife, Heidi, keep prices down and the menu varied. There were delicious surprises in everything I tasted, and the set price of $55 for four painstaking courses was remarkably fair. Then I would get down to business, starting with raw fish, of course. Knowing that Mr. Sukle seeks out produce I’m not likely to meet every day, I’d keep an eye out for things like Victor squash.

Source: New York Times October 03, 2017 16:41 UTC