About #SmartCatch
The Smart Catch program provides training and support to chefs so they can serve seafood fished or farmed in environmentally-responsible ways. By becoming a Smart Catch Leader and earning the Smart Catch seal, chefs give consumers a simple way to identify and support their restaurants.
Smart Catch is an educational sustainable seafood program created by chefs for chefs with the purpose of increasing the sustainability of the seafood supply chain. With more than 90 percent of the world's fisheries either fully fished or overfished, preserving marine life to assure stable fishing stocks and promoting sustainably farmed options is more important than ever.
Through Smart Catch, chefs have a chance to use their influence to lead industry efforts to maintain healthy, sustainable food sources both for now and for future generations. They will be able to expand not only our palates, but also our views.
Get Involved!
Supplier Engagement
We are excited to announce that the Smart Catch program is now working directly with seafood suppliers around the country to promote the use of more diverse, traceable, sustainable, and delicious seafood options. Thank you to the following suppliers who have committed to onboarding restaurants and promoting Smart Catch supported products to their communities.
Smart Catch Webinars
Technology That Helps Improve Seafood Sustainability: Watch the recording here!
Today, we are living in a technology revolution and the question is how can technology help the seafood industry be more sustainable?
Sourcing Explained: Watch the recording here!
In the world of sustainable seafood, there are two key steps to becoming a chef advocate. The first step involves making the commitment to using sustainable seafood and the second step involves ensuring that you work with your supplier to source it.
Fresh, Frozen, Flavor: Watch the recording here!
The advent of modern freezing methods allows for seafood to be frozen at peak freshness, in turn capturing flavor, preserving texture, and maintaining high nutritive value. Today, it is not untrue to say that in many cases, frozen product can be better than fresh.
Bluefin Tuna Explained: Watch the recording here!
Bluefin tuna in particular, is one of the world’s most valuable and commercially exploited fish species and is now considered critically endangered. Navigating the world of tuna options is complicated, but there are sustainable options available.
Smart Catch Committed Restaurants
What does it take to be committed?
- Submitted data; completes one assessment per year
For a list of restaurants committed to the Smart Catch program, click here.
Smart Catch Leader Restaurants
What does it take to be a Leader?
- Scores 80% or higher on assessments
- Has 2 or fewer “Red” items and 8% or less “Red” volume
- Red Items are overfished or caught or farmed in ways that harm other marine life or the environment according to the Monterey Bay Aquarium Seafood Watch Program
- Provide 6 months of data within a 12 month period
- Has no items listed as “Endangered” according to the IUCN Red List of Threatened Species
See a map of current Smart Catch Leaders.
List current as of March 16, 2020.
Alabama
The Depot, An American Seafood Brasserie
Chef Scott Simpson
Auburn, AL
Vintage Year
Chef Eric Rivera
Montgomery, AL
Arizona
The Breadfruit And Rum Bar
Chef/Co-Owner Danielle Leoni
Phoenix
California
The Blind Rabbit
Executive Chef Peter Lai
Anaheim
Bone Kettle
Executive Chef Erwin Tjahyadi
Pasadena, CA
Caruso's
Executive Chef Massimo Falsini
Montecito, CA
Cheftu.com
Founder/Chef David Phu
Oakland
Eagle Cafe
Chief Operating Officer Bob Partrite
San Francisco, CA
Fog Harbor Fish House
COO Bob Partrite
San Francisco
The Land & Water Company
Executive Chef Robert Ruiz
Carlsbad, CA
Lionfish Modern Coastal Cuisine
Executive Chef Jojo Ruiz
San Diego
Pacific Catch
Eight Locations, Bay Area, CA
Park Place Restaurant
Chef Francisco Cervantes
Lakeport, CA
Pier Market
COO Bob Partrite
San Francisco
Preux & Proper
Chef/Owner Sammy Monsour
Los Angeles
Providence
Chef/Owner Michael Cimarusti
Los Angeles
Serea
Executive Chef / Partner Jose Ruiz
Coronado, CA
UC Davis Health
Executive Chef Santana Diaz
Sacramento, CA
Colorado
626 on Rood
Chef/Owner Theo Otte
Grand Junction
Bamboo Sushi LoHi
Executive Chef Mike Han
Denver
Beast + Bottle
Chef Paul Reilly
Denver
Bin 707 Foodbar
Chef/Owner Josh Niernberg
Grand Junction
Bistro Vendome
Chef/Owner Jennifer Jasinski
Denver
Coperta
Chef Paul Reilly
Denver
Euclid Hall
Chef/Owner Jennifer Jasinski
Denver
Fruition
Chef/Owner Alex Seidel
Denver
Jax Fish House Denver
Chef Peter Garner
Denver
Jax Fish House Boulder
Chef Rob Monahan
Boulder, CO
Jax Fish House Fort Collins
Chef Amy Jaqueth
Fort Collins, CO
Jax Fish House Glendale
Chef Austin Hornsby
Glendale, CO
Lola Coastal Mexican
Chef Jerred Ashton
Denver
Rioja
Chef/Owner Jennifer Jasinski
Denver
Stoic & Genuine
Chef/Owner Jennifer Jasinski
Denver
Taco Party
Chef/Owner Josh Niernberg
Grand Junction
Ultreia
Chef/Owner Jennifer Jasinski
Denver
Florida
Cress
Chef/Owner Hari Pulapaka
Deland, FL
Indigenous
Chef/Owner Stephen Phelps
Sarasota, FL
Third Wave Cafe & Wine Bar
Chef David Moscoso
New Smyrna Beach, FL
Luke's Lobster
Owners Luke Holden & Ben Conniff
2 locations, Miami
Rooster & the Till
Chef/Owner Ferrell Alvarez and Ty Rodriguez
Tampa, FL
Hawaii
Pounders, Polynesian Cultural Center
Executive Chef Felix Tai
Laie, HI
Illinois
Leña Brava
Culinary Director Andres Padilla
Chicago
Luke's Lobster
Owners Luke Holden & Ben Conniff
2 locations, Chicago
Indiana
Joseph Decuis
Chef Marcus Daniel
Roanoke, IN
Kentucky
The 502 Bar & Bistro
Executive Chef/Partner Ming Pu
Prospect, KY
Decca
Chef/Owner Annie Pettry
Louisville, KY
Maryland
Luke's Lobster
Owners Luke Holden & Ben Conniff
Bethesda, MD
Massachusetts
Dig Inn
Chef Matt Weingarten
Boston (3 locations)
Luke's Lobster
Owners Luke Holden & Ben Conniff
3 Locations, Boston
Michigan
Journeyman Distillery
Chef Luke Caenepeel
Three Oaks, MI
Minnesota
Kowalski’s Markets
Meat and Seafood Director Troy Schmeling
11 Locations in Twin Cities (Retail)
OCTO fishbar
Chefs Tim McKee & Shane Oporto
Minneapolis, MN
Mississippi
Snackbar
Chef/Owner Vishwesh Bhatt
Oxford, MS
Missouri
Jax Fish House KC
Chef Bryan Sparks
Kansas City, MO
Nebraska
The Grey Plume
Chef/Owner Clayton Chapman
Omaha, NE
Dante
Chef Nick Strawhecker
Omaha, NE
Nevada
Border Grill Mandalay Bay
Chef Mike Minor
Las Vegas
Luke's Lobster
Owners Luke Holden & Ben Conniff
Las Vegas
New Jersey
B2 Bistro + Bar
Executive Chef Cesare "Chez" de Chellis
Red Bank, NJ
daPesca at Jockey Hollow Bar and Kitchen
Chef Craig Polignano
Morristown, NJ
Luke's Lobster
Owners Luke Holden & Ben Conniff
Long Branch, NJ
New York
Cervo's
Owner Nialls Fallon
NYC
Claro
Chef/Owner TJ Steele
Brooklyn
Crave Fishbar
Chef/Owner Todd Mitgang
NYC
Dig Inn
Chef Matt Weingarten
NYC (18 locations)
Gaskins
Chef Nick Suarez
Germantown, NY
Glenmere Mansion
Relais & Chateaux
Executive Chef Gunnar Thompson
Chester, NY
Greenpoint Fish & Lobster Co.
Owner Vinny Milburn
Brooklyn, NY
The Good Fork
Head Chef Caroline Hahm
Brooklyn
Hart's Brooklyn
Chef Nick Perkins
Brooklyn, NY
Luke's Lobster
Owners Luke Holden & Ben Conniff
13 Locations, NYC
Marc Forgione
Chef/Owner Marc Forgione
NYC
Mayanoki
Chef Jeff Miller
NYC
Oceana
NYC
Porsena
Chef/Owner Sara Jenkins
NYC
Seamore's - Brookfield Place
Executive Chef Rob Eggleston
NYC
Seamore's - Chelsea
Executive Chef Rob Eggleston
NYC
Seamore's - Dumbo
Executive Chef Rob Eggleston
NYC
Seamore's - Gotham West Market
Executive Chef Rob Eggleston
NYC
Seamore's - NoLiTa
Executive Chef Rob Eggleston
NYC
Seamore's - UpTop
Executive Chef Rob Eggleston
NYC
Twitter NYC
Executive Chef Mark Gandara
NYC
Guckenheimer at Twitter NYC
Chef Mark Gandara
NYC
Vinateria
Executive Chef Mimi Weissenborn
NYC
North Carolina
Button and Co. Bagels
Chef/Owner Katie Button
Asheville, NC
Curate
Chef/Owner Katie Button
Asheville, NC
Lantern
Chef/Owner Andrea Reusing
Chapel Hill, NC
The Durham
Chef/Owner Andrea Reusing
Durham, NC
The Lobster Trap
Chef Mike McCarty
Asheville, NC
The Marketplace
Chef/Owner William Dissen
Asheville, NC
Wrightsville Beach Brewery
Owner/Brewer/Fisherman Jud Watkins
Wilmington, NC
Oklahoma
Polo Grill
Chef/Owner Robert Merrifield
Tulsa, OK
Oregon
Bamboo Sushi NE
Portland, OR
Bamboo Sushi NW
Portland, OR
Bamboo Sushi SE
Portland, OR
Bamboo Sushi SW
Portland, OR
Coquine
Chef Katy Millard
Portland, OR
Headwaters
Chef/Owner Vitaly Paley
Portland, OR
Imperial/The Crown
Chef/Owner Vitaly Paley
Portland, OR
Irving Street Kitchen
Chef/Partner Sarah Schafer
Portland, OR
Nostrana
Chef/Owner Cathy Whims
Portland, OR
Paley's Place
Chef/Owner Vitaly Paley
Portland, OR
Perlot
Executive Chef Patrick McKee
Portland, OR
QuickFish by Bamboo Sushi
2 locations, Portland, OR
Rosa Rosa
Chef/Owner Vitaly Paley
Portland, OR
Salmonberry Saloon
Head Chef Charles Lutka
Wheeler, OR
Pennsylvania
Luke's Lobster
Owners Luke Holden & Ben Conniff
2 Locations, Philadelphia
Rhode Island
Nicks On Broadway
Chef/Owner Derek Wagner
Providence
South Carolina
Acme Lowcountry Kitchen
Chef/Owner Charles Arena
Isle of Palms, SC
The Fowler Dining Room @ The International Culinary Institute of Myrtle Beach
Executive Chef/Director Joe Bonaparte
Myrtle Beach, SC
Texas
Cured
Chef/Owner Steve McHugh
San Antonio
Lucky Robot Restaurant
Executive Chef Jay Huang
Austin
Virginia
Hank's Oyster Bar Old Town
Finance & Vendor Relations Manager Daniel Perkal
Alexandria, VA
Sodexo @ The Virginia Aquarium
Executive Chef Jason Congleton
Virginia Beach, VA
Washington, D.C.
Centrolina
Chef Amy Brandewein
Washington, D.C.
FishScale
Executive Chef/Owner Henry Brandon Williams
Washington, D.C.
Hank's Oyster Bar Capital Hill
Director of Operations Sean Alves
Washington, D.C.
Hank's Oyster Bar DuPont Circle
Director of Operations Sean Alves
Washington, D.C.
Luke's Lobster
Owners Luke Holden & Ben Conniff
3 Locations, Washington, D.C.
The Salt Line
Chef/Partner Kyle Bailey
Washington, D.C.
Washington
Agua Verde
Chef/Co-Owner Mick Heltsley
Seattle
Bar Melusine
Chef/Owner Renee Erickson
Seattle
Barnacle
Chef/Owner Renee Erickson
Seattle
Brave Horse Tavern
Chef Brian Walczyk
Seattle
Cantina Lena
Chef Brian Madayag
Seattle
The Carlile Room
Chef Dezi Bonow
Seattle
Cedarbrook Lodge (Copperleaf)
Chef Mark Bodinet
Seattle
Chelsea Farms Oyster Bar
Owner Kyle Lentz
Olympia, WA
Cochinito Taqueria
Chef/Owner Travis Dickinson
Spokane, WA
Dahlia Lounge
Chef Brock Johnson
Seattle
Deep Dive
Chef/Owner Renee Erickson
Seattle, WA
Etta's
Chef Sam Burkhart
Seattle
FareStart
Food and Safety Coordinator Bob Van Bogart
Seattle
First & Goal Hospitality
Chef/Partner Michael Johnson
Seattle
Fleur de Sel
Chef Laurent Zirotti
Spokane, WA
Hitchcock
Chef Brendan McGill
Bainbridge Island, WA
Home Remedy
General Manager Molly Melkonian
Seattle
Osteria La Spiga
Executive Chef/Co-Founder Sabrina Tinsley
Seattle
Le Grand Bistro Américain
Owner Ted Furst
Kirkland, WA
Lola
Chef Matt Fortner
Seattle
Palace Kitchen
Chef Nathan Crave
Seattle
Pike Place Chowder - Pacific Place
Chef Larry Mellum
Seattle
Pike Place Chowder - Post Alley
Chef Larry Mellum
Seattle
Portage Bay Ballard
Chef/Owner Eric Dodd
Seattle
Portage Bay Roosevelt
Chef Anthony Kuzemchak
Seattle
Portage Bay Sixty-Fifth
Chef Pedro Martinez
Seattle
Portage Bay South Lake Union
Chef/Owner Stephen Moore
Seattle
Seatown Seabar
Chef Sam Burkhart
Seattle
Seattle Aquarium
Chef Molly De Mers
Seattle
Serious Pie
Chef Tony Catini
Seattle
TanakaSan
Chef Melissa Martz
Seattle
The Whale Wins
Chef/Owner Renee Erickson
Seattle
Tilth
Chef/Owner Maria Hines
Seattle
Trattoria Cuoco
Chef Ron Anderson
Seattle
Ursa Minor
Chef/Owner Nick Coffey
Lopez Island, WA
The Walrus and the Carpenter
Chef/Owner Renee Erickson
Seattle
Wildfin American Grill - Issaquah
Chef/Owner Chris Bryant
Issaquah, WA
Wildfin American Grill - Renton
Chef/Owner Chris Bryant
Renton, WA
Wildfin American Grill – Tacoma
Chef/Owner Chris Bryant
Tacoma, WA
