So, there’s this chef in L.A., Ari Kolender, who’s all about seafood. He’s got Found Oyster and Queen St., and now there’s a cookbook too. Apparently, he didn’t grow up eating a lot of fish because his grandpa was all about keeping kosher. But then he started crabbing in high school and working at this cool spot in Charleston, S.C. where he saw all the fish coming in fresh at the crack of dawn. And that’s when he fell in love with seafood.
Now, Found Oyster is like this tiny place where they’ve sold nearly a million oysters in just five years. That’s a lot of shucking, man. And Kolender’s philosophy on cooking seafood is simple: mess with it less. Like, don’t overthink it or overdo it. Just let the seafood shine on its own. And that’s the whole vibe of his new cookbook — trust yourself, trust the seafood, and you’ll be golden.
He’s all about using fresh herbs, minimal handling, and letting the flavors speak for themselves. I mean, who doesn’t love a broiled scallop with Espelette butter in under four minutes? That’s like the dreamiest quick meal ever. And the dude even throws in some Charleston vibes with references to the Lowcountry and ACE Basin — wherever that is.
Queen St. Raw Bar & Grill is where it’s at, with mackerel tartare that’s off the charts. Kolender is back there mixing up mackerel with all sorts of goodies, like cucumbers, cornichons, capers, and herbs. Then he tops it off with a shower of more herbs. He’s all about that herb life, man. And he’s not shy about it either — you can never have too many herbs in your dish, apparently.
Honestly, the way Kolender talks about seafood, you’d think he’s whispering sweet nothings to each scallop, coaxing them into deliciousness. He’s all about that perfect sear, the right amount of salt, and cooking seafood in a way that lets it shine. And that’s how he’s won over L.A. with his laid-back, seafood-focused joints. The man knows his stuff, and he’s not afraid to share it with the world.
So, if you’re into seafood and looking for some fresh recipes to try, maybe give Kolender’s cookbook a shot. Who knows, you might just find yourself broiling scallops like a pro in no time. And hey, if you ever see him at the Festival of Books, say hi and snag a signed copy. It might just be the start of your seafood cooking journey.
