Sushi Goes Sustainable at Fiish; Boisson Non-Alcoholic Bottle Shop Has Big L.A. Plans
Pat Saperstein Deputy Editor How much longer can diners continue to belly up to the sushi bar for a never-ending stream of imported seafood? The oceans are already overfished, and soon there won’t be enough fish for the millions of spicy tuna rolls consumed each year in the U.S. But thankfully for sushi-mad Angelenos, chef Colin Whitbread has found a different and more sustainable direction with his new restaurant Fiish at Culver City’s Platform LA. The former professional surfer — who has been creating private dinners for the likes of the Jonas Brothers, Jason Derulo and Lil Nas X for a decade — calls his approach “guilt-free.” Fiish focuses on sustainable practices such as sourcing almost all the fish from the local waters of California and Baja California.