Fish & Game is known for a local approach to ingredient sourcing and the team have built hundreds of direct connections with farmers in their pursuit for delicious dishes. They're also known for their democratic approach to kitchen hierachy and for being a restaurant operated by a crew of chefs.
Project258: Making Dinner at Fish & Game, created in collaboration with writer/photographer Peter Barrett, focuses on the story of the restaurant: its birth, growth and constant endeavour to constantly improve ingredients and questions what ‘farm-to-table’ actually means.
Billed as ‘part cookbook, part guidebook’, Project258 focuses as much on suppliers as Zak and his team’s transformation of ingredients through impressive technique.
For those who enjoy the genuine craft of cooking, Project258 is one for the shelf.
From fish and locally grown vegetables, to restaurants and fishing trips, here are the food and drink experiences to try in the picturesque coastal Venetian town, known as 'Little Venice', picked by The New York Times as the top travel destination for 2022.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.