When John Carver designed the menu for Wildfish Seafood Grille back in 2006, the goal for the chef was to offer prime seafood for the concept's three restaurants in Newport Beach, Calif., San Antonio and Scottsdale, Ariz.
"Our purchasing reflects whatever there is to offer," says Carver. "We don't use lower-cost fish like tilapia, mahi or farm-raised trout. Not that they're bad products, but our focus is high-end seafood like Atlantic lemon sole, Nantucket scallops and fresh king crab, when it's in season."
Wildfish, a 350-seat restaurant owned and operated by Eddie V's based in Scottsdale, occupies a niche.
"A lot of seafood restaurants in Phoenix use frozen product, and there aren't many doing the kind of thing we're doing," says Carver.
To read the rest of the feature on Wildfish Seafood Grille, click here. Written by SeaFood Business Contributing Editor Lauren Kramer, the story ran in the August issue of SeaFood Business magazine.
