Savor the Sea

Four of our favorite restaurants—and their star-powered chefs—are donating to causes they love in October. All you have to do? Make a reservation and savor (and share your pics on Instagram with #savorthesea).

Land & Water Company

LAND & WATER COMPANY, Carlsbad, California
The Donation: 15 percent of proceeds from the Water Roll will be donated to Save the Vaquita, a small porpoise and the world's most endangered marine mammal.

The Dish: The Water Roll features spicy tuna, Haas avocado, cucumber, and red stone crab roll, tsume, ryu, layers of assorted, sashimi, topped with ginger, ponzu & citrus slices.

The Dates: The month of October

The Love: "I am passionate about the Vaquita because not only does it help to save this precious species but it also brings to light what is tragically wrong with our oceans and how we harvest them.” —Chef Robert Ruiz

Get to Know Chef Ruiz: See why we named him one of our five coastal chefs to watch in our first-ever food issue.

Land & Water Company

WESTWARD, Seattle, Washington
The Donation: 15 percent of the proceeds from the Grilled Spanish Sardine Bruschetta and Whole Oven Roasted Fish will go to Seattle Tilth.

The Dish: Spanish Sardine Bruschetta features grilled bread spread with smashed avocado, grilled sardines, housemade salsa verde, and topped with a pickled red onion salad.

The Dates: October 9 - 16, 2015

The Love: “I chose to support Seattle Tilth because I believe in their mission. Their goal is to inspire and educate people to safeguard our natural resources, while building an equitable and sustainable local food system. They also teach children understand where food comes from and why that’s important. Kids taste fresh vegetables straight from their garden, tend and harvest crops, collect seeds, make compost, learn about worms, insects and pollinators and explore our natural environment in hands-on learning.” —Chef Zoi Antonitsas

Get to Know Chef Antonitsas: See why we named her one of our five coastal chefs to watch in our first-ever food issue.

Land & Water Company

MEAUXBAR, New Orleans
The Donation: 25 percent of proceeds from the Louisiana Gulf Fish Amandine will be donated to the G.U.L.F. Program through Audubon Nature Institute.

The Dish: Louisiana Gulf Fish Amandine features an entire filet of fresh Louisiana fish crusted in almonds, served with rice pilaf and haricot vert

The Dates: The month of October

The Love: "The core value of G.U.L.F. is securing a vibrant future for Gulf of Mexico Seafood. I appreciate that responsible fishing ensures a livelihood for the those people and their families and that the education G.U.L.F. provides fosters a well educated community of both chefs and diners." —Chef Kristen Essig

Get to Know Chef Essig: See why we named her one of our five coastal chefs to watch in our first-ever food issue.

Savor the Sea

PIG + POET, Camden, Maine
The Donation: 15 percent of proceeds from the fish tacos will go to the Monterey Seafood Watch Program, which is part of the Monterey Bay Aquarium.

The Dish: The Fish Tacos feature grilled haddock taco served on local handmade corn tortillas with shredded cabbage, avocado, pico de gallo, crema and a side of house Poet hot sauce.

The Dates: October 9 - 16, 2015

The Love: "The Monterey Seafood Watch Program is on the front lines of raising awareness of ocean preservation. The Seafood Watch Program and App they've created is essential for any foodie, head of household, or anybody who wants   to ensure they are making the right choice of buying safe sustainable seafood from a clean ocean." —Chef Sam Talbot

Get to Know Chef Talbot: See why we named him one of our five coastal chefs to watch in our first-ever food issue.