Good Catch partner restaurants are committed to sourcing a high portion of locally harvested seafood. It is this commitment to sustainable oceans and the preservation of our wild fish stocks that bring these restaurants to the front lines of the sustainable food movement. We love when Lowcountry restaurants align with our mission to uplift fishery conservation through viable seafood sourcing.
Often these restaurants are doing so much more than sourcing their seafood responsibly and with transparency. To explain, let’s take a look at The Glass Onion in West Ashley:
Executive Chef Chris Stewart has a commitment to dishing up fresh Lowcountry favorites with all the great tasting local ingredients South Carolina has to offer. Stewart’s deep appreciation for southern food and his experiences in New Orleans and in the Lowcountry is apparent on their ever-changing menu featuring neighborhood favorites. They support and source their ingredients from a wide variety of farms, bakeries, seafood companies, breweries and dry goods suppliers. The Glass Onion is a favorite spot to take out-of-towners for a true Lowcountry meal. To top it off, the relaxing of single-use plastic bans to help offset the burden of COVID-19 impact on restaurants didn’t have any effects on The Glass Onion’s practices. They have remained true to their commitment to keep plastic straws, plastic take-out bags and styrofoam to-go containers out of their restaurant.
With all the love this restaurant is giving our local farmers, fishers, brewmasters and bakers, plus the added benefit of plastic reduction practices, we are proud to celebrate their food, staff and commitment to sustainability this month. So the next time you’re craving some locally focused southern food, consider stopping by the Glass Onion.
Check out their menu, and stop by for dine-in service or take out today!