Slapfish Chef Andrew Gruel is Cooking a Sustainable Seafood Feast at Loosie’s Kitchen


Chef Andrew Gruel is the founder of Slapfish, a food truck-turned-mini-chain of fish shacks in Orange County, California. Gruel’s passion is supporting sustainable fisheries, and the chef is one of a handful of restaurants to partner with Seafood for the Future, a non-profit program from the Aquarium of the Pacific. Their mutual goal is to support the vast eco-system of the ocean’s bounty by supporting small-scale fisheries and creating a cuisine centered around wild, seasonal seafood.

Gruel, a New Jersey native, is heading back to Brooklyn for a pop-up dinner in collaboration with Loosie’s Kitchen (91 South 6th Street; no phone) on October 13. “New Jersey and New York are my heart,” Gruel writes via email; “I went to California temporarily and fell in love with the weather and the community’s love of progressive eco-friendly food. I am now trying to bring that awareness back home.”

The team is planning to serve a five-course prix-fixe menu, which will feature locally-sourced seafood in dishes like Gruel’s signature lobster burger and an “ultimate” fish taco with Montauk tilefish.

Tickets (available here) to the event are $70 per person, with seatings at 6, 7:30 and 9 p.m.

This article from the Village Voice Archive was posted on October 8, 2015

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