How The John Dory Oyster Bar sources, prepares seafood

How The John Dory Oyster Bar sources, prepares seafood

Restaurateur April Bloomfield discusses working with Sea to Table, using the whole fish  

For the past dozen years, April Bloomfield has been delighting New Yorkers with the light-spirited, robust food at an array of restaurants.

A native of Birmingham, England, Bloomfield arrived in New York in 2003 to team up with restaurateur Ken Friedman — the two met through celebrity chef Jamie Oliver — to open The Spotted Pig in February 2004, helping to start a gastropub trend that swept food-forward American cities. The team went on to open The Breslin Bar & Dining room

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish