Michael Cimarusti

When I was Michael Cimarusti, at Water Grill and Spago, I was in the process of becoming increasingly aware of these things, but now, I mean you have to be sleeping under a rock not to know that when some food blogger in Tokyo posts photos and writes about the delights of eating Pacific bluefin tuna -- which is down to 4 % of its historic biomass -- that person is not doing the world any favors.

Michael Cimarusti

travel

To be honest, I don't really know -- beyond having an incredibly loyal, talented and dedicated crew whose energy you can feed from every day, and just focusing on being the very best that we can be.

Michael Cimarusti

travel

It's a great dish. I love it. And it's been The Ugly Bunch now for about five years, so I guess we'll be sticking with that name.

Michael Cimarusti

travel

Our abilities and influences here at Providence may have evolved over the years, and the overall picture can get a little clearer after a decade, but otherwise I don't think our vision has really changed very much from day one to year ten. Basically it's about a lot of hard work -- and hopefully a lot of fun.

Michael Cimarusti

travel

If you want to save Pacific salmon, you should eat Pacific salmon, because if there's not a market for wild Pacific salmon there won't be fishermen out there chasing them and lawmakers won't regulate their protection.

Michael Cimarusti

travel

I was back east in Wellfleet [ Cape Cod ] a couple weeks ago, eating at one of those simple places that serves essentially a very naive style of cooking -- and, yes, the food was very basic -- but it was also some of the best fish'n chips I've ever had, from a fry mix.

Michael Cimarusti

travel

Hey, just like that fish'n chips place in Wellfleet, it mainly boils down to the quality of those raw ingredients, you just need some really great fish.

Michael Cimarusti

travel

You don't want to see anything happen to any part of the California coastline, it's an important watershed up there.

Michael Cimarusti

environment