the ocean company’s standing table · south beach · June 1, 2026

raw
oysterschesapeake bay4ea
finger lime, yuzu kosho mignonette
yellowtail crudosan diego19
leche de tigre, chipotle crema, avocado, kohlrabi, mint
scallophokkaido20
nuoc cham, green apple, thai basil, peanut
from the fire
koji-cured black codoff ocean beach24
white miso, shiso, pickled scallion
head-on prawnsflorida gulf22
curry leaf, coconut, mustard seed, lime
charred cabbagenapa valley13
lime crema, cilantro, toasted pepitas
charred tempura carrotssalinas12
carrot-top salsa verde, lime zest salt
the piesanta barbara27
uni, ’nduja, meyer lemon, basil
larger
snapper a la tallaflorida gulf38
white beans, salsa macha, cilantro
sweet
burnt basque cheesecakesouth beach13
lacto-fermented kiwi, lemon

Dockside is a standing table, run out of the shop floor.

Once a month I’d turn the South Beach workshop into a dinner, and sit the people who build the platform, fish these waters, and back the company at one table. The fish comes from the regions the fleet works.

My mom taught me to cook when I was young. Her theory was that one day I’d want to impress someone, and being a good cook would do it. She was right. I worked the line for two restaurants in high school, then ran prix fixe pop-ups out of my house in Baltimore and small dinners for friends in New York. I spent months dialing in a 72-hour cold-ferment dough for the wood-fired pizza nights I hosted out of my apartment, and had a residency at a Brooklyn wine bar lined up before I left for Boston. Feeding people is still how I show them they matter. Dockside is that, built for Ulysses.