"My biggest interest lies in what can be discovered and unlocked in the seafood industry in California. California's different water temperatures create a lot more diversity [in seafood options]. I think there's much more potential in California, and the goal is just to continue to push that."
"After the onset of the pandemic in 2020, Erizo pivoted to serving private dinners on an Oregon beach and eventually, it turned into a pop-up residency at Nevør Shellfish Farm in Tillamook, Oregon, for a year serving an a la carte menu."
"Harth gained attention for his 20-course sustainable seafood tasting menu at Portland's Erizo - often harvesting the seafood himself. His radical process earned one of 16 spots on Eater's Best New Restaurants in America for 2019 with Harth named as a 2019 Eater Young Gun."
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