All eyes are on sustainability at Eataly’s newest restaurant: La Pescheria, a seafood kitchen and bar serving consciously-sourced produce.
Opening on Friday, the “fishmonger’s kitchen” will be a full-service restaurant helmed by chef Sam De Los Santos, who has connected with Boston-area purveyors dedicated to sustainable fishing — Island Creek Oysters, John Nagle Co., Red’s Best, and Wulf’s Fish — to craft a menu that melds traditional Italian fare and local seafood. Responsible sourcing is achieved by fishing produce that’s in season, not overfishing, and staying conscious of fish populations.
