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Bartenders are an integral part of our collaborative front-of-house team, helping to create exceptional guest experiences and earning industry-leading tips.\nVENUE\nHolywater NOLA\nHolywater NOLA is a dining, drinking, and events destination in the heart of New Orleans.\nDETAILS\nJob Overview\nPosition Summary\nBartenders are the first and only point of contact for many of our guests. As such, you are an ambassador to our community and ultimately responsible for ensuring an elevated level of service. You must be friendly, outgoing, and possess a passion for service. Bartenders are responsible for ensuring guests’ enjoyment. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in your personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment.\nEssential Duties & Responsibilities\nMust have Sunday availability\nAccurately take guests' orders and input into POS system while maintaining correct transaction records\nComply with Department of Health established sanitation standards, personal hygiene, and health standards; observe proper food preparation and handling techniques and safety protocols\nComply with safety plan and standards as set forth in training materials\nCraft and serve beverages according to recipes and guidelines\nEffectively communicate guest needs with FOH/BOH and management team\nEnsure compliance with all State and local alcohol ordinances and the implementation of those ordinances\nMaintain knowledge and understanding of every item on the menu and answer guest questions with clarity and confidence, providing recommendations upon request\nNavigate unsatisfied guest concerns while escalating serious issues to upper management\nProvide friendly, gracious, motivated, detail oriented, and responsive service to create a memorable dining experience for guests\nReport to work in a neat and clean uniform; maintain well-groomed hair and personal hygiene as established by company policy\nSet up and breakdown station to specification; perform cleaning tasks at the conclusion of each service and prepare for the following service\nStore food properly and safely according to training; stock all beverage items properly according to the menu and par levels\nMinimum Qualifications\nAbility to multi-task\nAbility to perform essential job functions when working in a high business volume, fast-paced environment\nAbility to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions\nAble to lift 30+ lbs.\nAble to work nights, weekends and holidays, and variable schedule, per the needs of the business\nBe of legal age to serve alcohol\nExcellent verbal communication skills\nFluent in both written and spoken English\nGeneral knowledge of industry safety standards and procedures\nIndustry standard knowledge of classic drink recipes, beer, wine, and spirits\nPolished personal presentation; grooming meets Company standards, as outlined by Employee Handbook\nState applicable health and/or alcohol compliance card\nWillingness to work in outdoor climate conditions\nPhysical Demands and Work Environment\nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.\nENVIRONMENT\nCompany Culture\nWe were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together.\nWe believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.\nPOLICY\nEqual Opportunity Employer\n622 Conti Street Operator LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.\nThis employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.\nNote\nThis job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.\nBENEFITS\nEmployee Discount\nCommuter Benefits\nPaid Safe and Sick Leave - New Orleans","directApply":false,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"70130","addressRegion":"LA","streetAddress":"622 Conti St","addressCountry":"US","addressLocality":"New Orleans"}}],"validThrough":"2026-11-26","employmentType":["PART_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/1038937-Holywater","name":"Holywater","@type":"Organization"},"experienceRequirements":"1 year"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733914-Bartender"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:58.154015+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733913-Breakfast-Cook","@type":"JobPosting","title":"Breakfast Cook","skills":"Ability to work in a fast paced environment, Attention to Detail, Time Management Skills, Adaptability, Problem Solving Skills, Customer Service Orientation, Collaboration skills, Work Ethic, Creativity in Food Preparation, Reliability, Positive interpersonal skills, Ability to Follow Instructions, Willingness to Learn","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","maxValue":19,"minValue":15,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"1209569","description":"Join Our Team as a Part-Time Breakfast Cook!\nAre you a morning person with a passion for cooking? THE BREAKFAST CLUB & PUB in La Crosse, WI, is looking for a skilled and enthusiastic Breakfast Cook to join our team on a part-time basis. If you love creating delicious breakfast dishes and thrive in a fast-paced kitchen environment, we’d love to hear from you!\nWhat You’ll Be Doing\nAs a Breakfast Cook at THE BREAKFAST CLUB & PUB, you’ll play a key role in starting our customers’ days off right. Your responsibilities will include: - Preparing and cooking breakfast menu items to order with consistency and quality. - Maintaining a clean and organized workspace, adhering to food safety and sanitation standards. - Collaborating with the kitchen team to ensure smooth and efficient service during busy mornings. - Assisting with inventory management and restocking as needed. - Bringing a positive attitude and a passion for great food to every shift!\nWhat We’re Looking For\nTo succeed in this role, you’ll need: - At least 1 year of experience working in a kitchen or cooking professionally preferred but can train the right individual. - Strong multitasking skills and the ability to work efficiently under pressure. - A solid understanding of food preparation techniques and kitchen safety standards. - A team-oriented mindset and excellent communication skills. - Availability to work morning shifts, including weekends.\nWhy Join THE BREAKFAST CLUB & PUB?\nAt THE BREAKFAST CLUB & PUB, we’re all about serving up great food in a welcoming and friendly atmosphere. We value teamwork, dedication, and a love for breakfast! While we don’t currently offer additional benefits, we provide a supportive work environment where your skills and contributions are appreciated.\nReady to Apply?\nIf you’re ready to bring your culinary talents to our team, we’d love to meet you! Apply today and take the first step toward becoming part of THE BREAKFAST CLUB & PUB family.\nBy applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"54601","addressRegion":"WI","addressCountry":"US","addressLocality":"La Crosse"}}],"validThrough":"2026-11-26","employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/1209569-The-Breakfast-Cub-Pub","name":"The Breakfast Cub Pub","@type":"Organization"},"experienceRequirements":"1 year"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733913-Breakfast-Cook"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:57.663482+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733912-Host","@type":"JobPosting","title":"Host","skills":"Ability to work in a fast paced environment., Customer Service Orientation., Teamwork and Collaboration., Time management skills., Problem Solving Skills., Attention to detail., Adaptability to Changing Situations., Positive attitude., Conflict Resolution Skills., Ability to Create Memorable Experiences., Organizational skills., Ability to Handle Stress Effectively., Professionalism in Demeanor., Ability to Engage With Diverse Clientele.","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","maxValue":18,"minValue":12,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"1209568","description":"Join Our Team as a Host at Steinhaus Keller!\nAre you someone who thrives in a fast-paced environment and loves creating memorable experiences for others? Steinhaus Keller, a unique and inviting restaurant located in the heart of Hot Springs, AR, is looking for a friendly and capable Host to join our team. If you’re ready to be the welcoming face of our establishment, we’d love to hear from you!\nWhat You’ll Do\nAs a Host at Steinhaus Keller, you’ll play a vital role in ensuring our guests have an exceptional dining experience from the moment they walk through the door. Your responsibilities will include: - Greeting guests warmly and with a smile. - Managing reservations and seating arrangements efficiently. - Coordinating with servers and other team members to ensure smooth service. - Handling multiple tasks while maintaining a calm and professional demeanor. - Providing a welcoming atmosphere that reflects the charm of our restaurant.\nWhat We’re Looking For\nWe’re seeking someone who can bring energy and organization to this important role. To succeed as a Host at Steinhaus Keller, you’ll need: - At least 1 year of experience in a similar role or customer-facing position. - The ability to multitask and stay steady under pressure. - Strong communication and interpersonal skills. - A friendly, approachable attitude and a passion for creating great guest experiences.\nWhy Steinhaus Keller?\nAt Steinhaus Keller, we pride ourselves on offering a warm and welcoming environment for both our guests and our team. As part of our staff, you’ll be joining a close-knit group of professionals who value teamwork, hospitality, and attention to detail. Our restaurant is known for its unique atmosphere and commitment to quality, and we’re excited to welcome someone who shares our dedication.\nReady to Apply?\nIf you’re ready to bring your skills and enthusiasm to Steinhaus Keller, we’d love to hear from you! Apply today and take the first step toward joining a team where your contributions will truly make a difference.\nBy applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"71901","addressRegion":"AR","addressCountry":"US","addressLocality":"Hot Springs National Park"}}],"validThrough":"2026-11-26","employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/1209568-Steinhuas-Keller","name":"Steinhuas Keller","@type":"Organization"},"experienceRequirements":"1 year"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733912-Host"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:58.417312+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733916-Host","@type":"JobPosting","title":"Host","skills":"Leadership, Customer Service, Team Coordination, Problem Solving, Communication, Time Management, Attention to Detail, Adaptability, Empathy, Conflict Resolution, Multitasking, Positive Attitude, Ability to Work Under Pressure, Interpersonal Skills, Commitment to Quality Service","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","value":30,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"1087297","description":"Casa Félix, a modern Mexican restaurant in Chelsea, is seeking a dynamic, hospitality-driven Host to help lead our weekend brunch service.\nThis is a hands-on opportunity for an experienced host or front-of-house professional ready to take on greater responsibility. You’ll combine hosting with shift leadership, supported by training, clear procedures, and management guidance.\nWhat You’ll Do\nComplete the opening checklist and ensure the restaurant is ready for brunch.\nWelcome guests and manage reservations, walk-ins, seating, and the waitlist using OpenTable .\nVisit tables, anticipate guests’ needs, and make every guest feel welcomed and cared for.\nGuide and support the service team, coordinate with the kitchen, and keep service running smoothly.\nAddress guest concerns with warmth and good judgment, seeking management support when needed.\nWho You Are\nYou have a genuine passion for hospitality, hosting or front-of-house experience, and the confidence to take initiative and lead by example. You’re organized, dependable, comfortable with OpenTable, and available both weekend days.\nWhat We Offer\n$30 per hour , a consistent weekend schedule, training, management support, and an opportunity to build leadership experience and grow with us. Experienced hosts ready for their next step are encouraged to apply. This schedule can also suit someone pursuing school, creative work, or other interests who brings full commitment to every shift.\nTo apply: Submit your résumé and a brief note about your hospitality experience and interest in the role.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"10011","addressRegion":"NY","streetAddress":"190 7th Ave","addressCountry":"US","addressLocality":"New York"}}],"validThrough":"2026-11-26","field_sources":{"baseSalary":{"via":["https://culinaryagents.com/jobs/733916-Host","employer's culinaryagents.com JSON-LD","https://culinaryagents.com/jobs/733916-Host","description on the employer's culinaryagents.com JSON-LD: \"$30 per hour , a consistent weekend schedule, training, management support, and an opportunity to build leadership experience and grow with us. Experienced hosts ready for their next step are encouraged to apply. This schedule can also suit someone pursuing school, creative work, or other interests who brings full commitment to every shift.\""],"basis":"publisher_declared"}},"employmentType":["PART_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/1087297-Casa-Felix-Restaurant","name":"Casa Felix Restaurant","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733916-Host"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:43.264917+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733846-Host-Hostess","@type":"JobPosting","title":"Host/ Hostess","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","value":17,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"356796","description":"Fine Dining Lebanese-Middle Eastern restaurant is seeking an experienced Host/Hostess. The Host/Hostess is responsible to Provide friendly, responsive service to create an exceptional dining experience for all of our guests, by welcoming and warmly greeting guests on arrival. Manage the efficient and timely seating of our guests to a table that best serves their wishes. We deliver great food, warmth, happiness, smiles and exceptional customer service. We strive to provide exceptional guest service and hospitality. Our ideal host will be able to greet and engage with guests, assist them with reservations, and ensure that their overall needs are met.\nFine Dining Experience required","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"10022","addressRegion":"NY","streetAddress":"1063 1st Ave","addressCountry":"US","addressLocality":"New York"}}],"validThrough":"2026-11-26","employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/356796-Au-Za%2527atar---Midtown-East","name":"Au Za'atar - Midtown East","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733846-Host-Hostess"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:52.806296+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733919-Reservationist","@type":"JobPosting","title":"Reservationist","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","value":21,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"824","description":"Peter Luger Steak House is looking to reservationists/ cashiers to join our team at one of New York's iconic restaurants. We are looking for applicants who are committed, can work a flexible schedule (including nights, weekends, holidays) and are eager to join and grow within our team. Please include resume in body of email. Applicants should be able to start immediately.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"11211","addressRegion":"NY","streetAddress":"178 Broadway","addressCountry":"US","addressLocality":"Brooklyn"}}],"validThrough":"2026-11-26","employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/824-Peter-Luger-Steak-House","name":"Peter Luger Steak House","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733919-Reservationist"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:54.209584+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733918-Restaurant-General-Manager","@type":"JobPosting","title":"Restaurant General Manager","skills":"Customer Service Skills, Teamwork, Problem Solving, Communication Skills, Time Management, Attention to Detail, Adaptability, Conflict Resolution, Cultural Awareness, Creativity, Organizational Skills, Mentoring and Coaching, Strategic Planning, Community Engagement, Team Management, Operational Efficiency, Guest Relations, Staff Development, Feedback Implementation, Scheduling, Financial Acumen, Inventory Management, Regulatory Compliance, Crisis Management, Interpersonal Skills, Decision Making, Cultural Sensitivity, High Pressure Performance, Systematic Thinking","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","maxValue":90000,"minValue":80000,"unitText":"YEAR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"718060","description":"General Manager — Baohaus\nLocation: East Village, New York, NY\nRequired Experience: 3+ years in restaurant management\nCompensation: $80,000–$90,000 salary\nBenefits: 2 weeks (10 days) paid vacation per year, manager meal on every shift\nAbout the Role\nBaohaus is a cult favorite with a real point of view on food, culture, music and community. We’re looking for a General Manager who will treat this restaurant like their own. You’ll work directly with Chef Eddie Huang to build the team, protect the standards and run a tight, high-energy operation every day.\nThis isn’t a role for someone who waits to be told what to do. We want a leader who sees what needs fixing and fixes it, takes feedback without getting defensive, adjusts when the night doesn’t go to plan, and knows how to read a room, whether that’s a guest, a cook or a server having a rough shift.\nWhat You’ll Own\n1. The Day-to-Day Operation\nRun the floor: Lead every shift with presence and control. Service quality, food safety and cleanliness hold up during the rush, not just when it’s slow.\nProtect the product: Partner with the kitchen so every bao and every plate of brisket goes out exactly as it should.\nWin over guests: Handle feedback with grace and turn first-timers into regulars.\nCarry the culture: Understand what makes Baohaus different and make sure the team and the guest experience reflect it.\n2. The Team\nHire and train: Recruit, onboard and develop FOH and support staff who fit the energy and hold the standard.\nLead by example: Be on the floor, set the tone and build a respectful, inclusive team where people want to stay.\nGive and take feedback: Coach your team directly and fairly, and stay open to coaching yourself.\nSchedule smart: Build schedules that hit labor targets without burning people out or leaving peak hours short.\n3. The Business\nOwn the P&L: Manage food cost, labor and operating expenses to hit budget, and understand the why behind the numbers.\nInventory: Run weekly and monthly counts for beverage, paper, cleaning supplies and FOH tools.\nCompliance: Keep the restaurant fully aligned with NYC Department of Health codes, labor laws and safety regulations.\nWho You Are\nAn owner: You take initiative and responsibility for results. When something’s broken, you don’t wait for permission to start solving it.\nCoachable: You actively want feedback and use it to get better.\nAdaptable: A missing cook, a slammed Saturday, a change in direction from ownership. You adjust and keep the team steady.\nEmotionally intelligent: You stay calm under pressure, read people well and know when to push and when to support.\nReasonable: You make fair, grounded decisions that balance guests, staff and the business.\nWhat You Bring\n3–5+ years as a GM or AGM in high-volume, fast-casual or fast-paced casual dining, NYC experience preferred\nStrong command of P&L, labor management and inventory control\nFluency with modern POS systems (Toast, Square or similar)\nA talent for building and using systems that make standards consistent\nGenuine appreciation for independent NYC food culture, art, music and community\nWhy Baohaus\n2 weeks of paid vacation, usable throughout the year\nManager meal on every shift\nDirect access to Chef Eddie Huang and a brand with a real voice in NYC food culture\nReal ownership of a property, not just running shifts, with the room to shape the team, the systems and the standard\nKey Skills: Leadership, Ownership & Initiative, Adaptability, Emotional Intelligence, Receptiveness to Feedback, Coaching & Mentoring, Problem Solving, Conflict Resolution, P&L Management, Communication, Organization, Attention to Detail, Cultural Awareness, Community Engagement","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"10009","addressRegion":"NY","streetAddress":"97 St Marks Pl","addressCountry":"US","addressLocality":"New York"}}],"validThrough":"2026-11-26","field_sources":{"baseSalary":{"via":["https://culinaryagents.com/jobs/733918-Restaurant-General-Manager","employer's culinaryagents.com JSON-LD","https://culinaryagents.com/jobs/733918-Restaurant-General-Manager","description on the employer's culinaryagents.com JSON-LD: \"Compensation: $80,000–$90,000 salary\""],"basis":"publisher_declared"}},"employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/718060-Baohaus-Restaurant","name":"Baohaus Restaurant","@type":"Organization"},"experienceRequirements":"3 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733918-Restaurant-General-Manager"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:54.099219+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733915-Server","@type":"JobPosting","title":"Server","skills":"Teamwork, Customer Service Orientation, Attention to Detail, Time Management, Adaptability, Problem Solving, Stress Management, Interpersonal Skills, Conflict Resolution, Cultural Awareness, Ability to Follow Instructions, Positive Attitude, Professionalism, Commitment to safety","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","value":2.13,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"1038937","description":"Holywater NOLA is seeking a Server with elevated, high-volume restaurant experience to join an experience-focused front of house team. Great sunsets guaranteed.\nVENUE\nHolywater NOLA\nHolywater NOLA is a dining, drinking, and events destination in the heart of New Orleans.\nDETAILS\nJob Overview\nPosition Summary\nServers g uide our guests, demonstrating thorough knowledge of the food, beverages, ingredients and general preparation of items on our menu. Servers exhibit great communication skills and a pleasant friendly attitude at all times.\nServers take orders efficiently and accurately, maintain a neat and orderly environment, and ensure that guests have an unforgettable experience. First and foremost, a Server's job is to be present for their co-workers and to work together to make the guest experience the highest priority.\nEssential Duties & Responsibilities\nAccurately take guests' orders and input into POS system while maintaining correct transaction records\nComply with Company and Department of Health established sanitation standards, personal hygiene, and health standards; observe proper food preparation and handling techniques and safety protocols\nComply with Company safety plan and standards as set forth in training materials\nEffectively communicate guest needs with FOH/BOH and management team\nEnsure compliance with all State and local alcohol ordinances and the implementation of those ordinances\nInteract with guests with positivity and composure in all circumstances\nMaintain knowledge and understanding of every item on the menu and answer guest questions with clarity and confidence, providing recommendations upon request\nProvide friendly, gracious, motivated, detail oriented, and responsive service to create a memorable dining experience for guests\nReport to work in a neat and clean uniform; maintain well-groomed hair and personal hygiene as established by company policy\nServe tables as directed by management and in compliance with Company training\nWork in collaboration with staff to ensure food and beverage is received by guests in a timely manner\nMinimum Qualifications\nAbility to multi-task\nAbility to perform essential job functions when working in a high business volume, fast-paced environment\nAbility to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions\nAble to lift 30+ lbs.\nAble to work nights, weekends and holidays, and variable schedule, per the needs of the business\nBe of legal age to serve alcohol\nExcellent verbal communication skills\nFluent in both written and spoken English\nGeneral knowledge of industry safety standards and procedures\nPolished personal presentation; grooming meets Company standards, as outlined by Employee Handbook\nState applicable health and/or alcohol compliance card\nWillingness to work in outdoor climate conditions\nPhysical Demands and Work Environment\nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of th is position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.\nENVIRONMENT\nCompany Culture\nWe were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together.\nWe believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.\nPOLICY\nEqual Opportunity Employer\n622 Conti Street Operator LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.\nThis employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.\nNote\nThis job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.\nBENEFITS\nEmployee Discount\nCommuter Benefits\nPaid Safe and Sick Leave - New Orleans","directApply":false,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"70130","addressRegion":"LA","streetAddress":"622 Conti St","addressCountry":"US","addressLocality":"New Orleans"}}],"validThrough":"2026-11-26","employmentType":["PART_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/1038937-Holywater","name":"Holywater","@type":"Organization"},"experienceRequirements":"1 year"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733915-Server"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:56.881162+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733921-Server-Assistant","@type":"JobPosting","title":"Server Assistant","skills":"Customer Service Orientation, Attention to Detail, Organizational Skills, Team Leadership, Wine Knowledge, Adaptability, Time Management, Problem Solving Skills, Interpersonal Skills, Ability to Work Under Pressure, Passion for food and beverage, Collaboration skills, Commitment to Continuous Learning, Positive Attitude, Cultural Awareness, Teamwork, Problem Solving, Ability to Follow Instructions, Willingness to Learn, Leadership, Passion for hospitality, Confidence","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","maxValue":17,"minValue":11.35,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"742472","description":"Bridges is an acclaimed restaurant in Chinatown, and we’re looking for a server assistant to join our service team with confidence, warmth, and intention.\nWhat you'll do:\n● Support server team in conducting an efficient, gracious service to our guests through clear communication.\n● Maintain a thorough knowledge of all menus, both beverage and food.\n● Guide service with the chef to keep pacing and coursing moving throughout service through providing updates on tables and firing entrees.\n● Run food and drop plates, articulating food descriptions clearly to guests.\n● Clear and re-set tables throughout the evening in assistance with servers and fellow server assistant.\n● Consistently restock and organize service stations and expo station for the kitchen.\nWhat we offer you:\nEmployee Dining Discounts\nEmployer-led Training & Education\nA thoughtful and ambitious team culture where your voice matters\nHealthcare and benefits\nWho you are:\nYou are deeply passionate about hospitality and find joy in making people feel seen and taken care of\nYou appreciate attention to detail and move confidently through a dining room\nYou have strong communication skills and stay composed under pressure\nYou lead by example, with humility and quiet confidence\nYou’re excited to contribute to a new restaurant’s growth and identity\nSaturday-Monday availability is a must","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"10038","addressRegion":"NY","streetAddress":"9 Chatham Square","addressCountry":"US","addressLocality":"New York"}}],"validThrough":"2026-11-26","employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/742472-Bridges","name":"Bridges","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733921-Server-Assistant"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:53.696417+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733907-Service-Manager","@type":"JobPosting","title":"Service Manager","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","value":40,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"768091","description":"We’re looking for an experienced hospitality professional who is strong on the floor and wants leadership responsibility without the traditional 10–12 hour restaurant management schedule.\nSchedule: 3 evening shifts per week, SATURDAY, SUNDAY, MONDAY, approx. 24 hrs a week.\nResponsibilities:\n● Run pre-shift and oversee service\n● Lead servers, bartenders, hosts, and support staff\n● Monitor guest experience and service standards\n● Coach staff and solve problems in real time\n● Manage cuts, side work, and closing\n● Handle guest concerns with confidence\n● Complete a brief nightly service report\nDaytime administrative work is handled separately.\nIdeal for an experienced Service Manager, Captain, Lead Server, Maître d’, Head Bartender, or Assistant Manager with strong hospitality instincts and leadership skills.\nIf you love running a great service but want a more manageable schedule, we’d like to meet you.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"10023","addressRegion":"NY","streetAddress":"335 Columbus Ave","addressCountry":"US","addressLocality":"New York"}}],"validThrough":"2026-11-26","employmentType":["PART_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/768091-The-Mermaid-Inn---UWS","name":"The Mermaid Inn - UWS","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733907-Service-Manager"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:36:00.773236+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733911-Shift-Leader","@type":"JobPosting","title":"Shift Leader","skills":"Leadership, Customer Service, Team Coordination, Problem Solving, Time Management, Communication Skills, Attention to Detail, Adaptability, Conflict Resolution, Multitasking, Empathy, Decision Making, Training and Development, Interpersonal Skills, Commitment to Excellence","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","value":30,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"1087297","description":"Casa Félix, a modern Mexican restaurant in Chelsea, is seeking a dynamic, hospitality-driven Shift Lead to help lead our weekend brunch service.\nThis is a hands-on opportunity for an experienced host or front-of-house professional ready to take on greater responsibility. You’ll combine hosting with shift leadership, supported by training, clear procedures, and management guidance.\nWhat You’ll Do\nComplete the opening checklist and ensure the restaurant is ready for brunch.\nWelcome guests and manage reservations, walk-ins, seating, and the waitlist using OpenTable .\nVisit tables, anticipate guests’ needs, and make every guest feel welcomed and cared for.\nGuide and support the service team, coordinate with the kitchen, and keep service running smoothly.\nAddress guest concerns with warmth and good judgment, seeking management support when needed.\nWho You Are\nYou have a genuine passion for hospitality, hosting or front-of-house experience, and the confidence to take initiative and lead by example. You’re organized, dependable, comfortable with OpenTable, and available both weekend days.\nWhat We Offer\n$30 per hour , a consistent weekend schedule, training, management support, and an opportunity to build leadership experience and grow with us. Experienced hosts ready for their next step are encouraged to apply. This schedule can also suit someone pursuing school, creative work, or other interests who brings full commitment to every shift.\nTo apply: Submit your résumé and a brief note about your hospitality experience and interest in the role.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"10011","addressRegion":"NY","streetAddress":"190 7th Ave","addressCountry":"US","addressLocality":"New York"}}],"validThrough":"2026-11-26","field_sources":{"baseSalary":{"via":["https://culinaryagents.com/jobs/733911-Shift-Leader","employer's culinaryagents.com JSON-LD","https://culinaryagents.com/jobs/733911-Shift-Leader","description on the employer's culinaryagents.com JSON-LD: \"$30 per hour , a consistent weekend schedule, training, management support, and an opportunity to build leadership experience and grow with us. Experienced hosts ready for their next step are encouraged to apply. This schedule can also suit someone pursuing school, creative work, or other interests who brings full commitment to every shift.\""],"basis":"publisher_declared"}},"employmentType":["PART_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/1087297-Casa-Felix-Restaurant","name":"Casa Felix Restaurant","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733911-Shift-Leader"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:42.873595+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733917-Sous-Chef","@type":"JobPosting","title":"Sous Chef","skills":"Advanced Knife Skills, Basic Knife Skills, Conflict Resolution, Menu Development, Recipe Development, Food Safety Knowledge, Safety Procedures Knowledge, Fish Butchery, Fish Cookery, Frying, Grilling, Inventory Management, Kitchen Management, Meat Butchery, Meat Cookery, Office Suite Software, Ordering / Purchasing, Portioning, Vendor Management, Sauce Making, Sauteing, ServSafe Certified, Team Development, Expediting, 100 Covers Per Night, 200 Covers Per Night, Vegan / Vegetarian Cooking, Prepping Ingredients, Vegetable Cookery, Team Management, Effective Communication, Problem Solving, Time Management, Adaptability, Attention to Detail, Customer Service Orientation, Culinary Creativity, Stress Management, Collaboration, Mentoring, Organizational Skills, Quality Control, Work Ethic, Passion for culinary arts, Strong Communication Skills, Problem Solving Skills, Ability to Work Under Pressure, Creativity in Menu Development, Knowledge of Food Safety Standards, Ability to Multitask, Conflict Resolution skills, Mentoring and Training Abilities, Understanding of Kitchen Operations","industry":"Hospitality","datePosted":"2026-10-27","identifier":"8853","description":"Affiliated with STARR Restaurants , Butcher and Singer , a homage to the glitz and class of 1940s Hollywood, reaches into the past, plucking the best and brightest aspects of a bygone era. Built around an unparalleled selection of perfectly charred steaks and chops, the menu doesn’t end with meat — an extensive raw bar, plus iconic entrees like the Twin Lobster Tails and Shrimp & Crab Louie, pair perfectly with classic cocktails like martinis and manhattans. Warm, personalized service ensures you’ll feel like a true celebrity of the Golden Era decades after the fact.\nThe team is seeking a skilled and motivated Sous Chef with steakhouse experience.\nThis position offers a comprehensive package including:\nCompetitive Base Salary\nQuarterly Bonus Program\nPaid Vacation and Sick Time\nMedical, Dental, and Vision Benefits Coverage\nCommuter Benefits Program\nDining Discounts at over 25 Affiliated STARR Restaurants\nOpportunity for Career Advancement and Professional Growth\nDesired candidates will have:\nLeadership qualities, including the ability to inspire, teach, and coach restaurant employees\n2+ years of kitchen leadership experience as a sous chef in high-volume, well-rated restaurants/steakhouse\nAbility to support the line during service while managing transition from prep to service\nExperience managing staff and scheduling is highly desired\nAn Associate's degree from a culinary focused university highly preferred\nExperience with premium cuts of meat and classic sauce preparations\nButcher and Singer is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"19102","addressRegion":"PA","streetAddress":"1500 Walnut St","addressCountry":"US","addressLocality":"Philadelphia"}}],"validThrough":"2026-11-26","employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/8853-Butcher-and-Singer","name":"Butcher and Singer","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733917-Sous-Chef"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:55.459496+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/733908-Sushi-Chef","@type":"JobPosting","title":"Sushi Chef","skills":"Attention to Detail, Ability to Learn Quickly, Receptiveness to Feedback, Passion for culinary arts, Time Management, Problem Solving Skills, Ability to Work Under Pressure, Customer Service Orientation, Team Collaboration, Adaptability, Organizational Skills, Professionalism, Culinary Creativity, Commitment to Continuous Improvement","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","maxValue":27,"minValue":25,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-27","identifier":"852760","description":"Position Summary\nMitsuru is is seeking a detail-oriented and motivated Sushi Chef to support the quality, consistency, and execution of our sushi program across both the dining room sushi offering and the omakase counter.\nThis role is ideal for a developing sushi professional who has a strong foundation in Japanese culinary techniques, a commitment to ingredient integrity, and a passion for precision, craftsmanship, and hospitality.\nWorking under the direction of Chef Mitsuru and culinary leadership, the Sushi Chef will assist with daily sushi production, ingredient preparation, presentation, and quality control.\nThe ideal candidate is eager to learn, receptive to feedback, and committed to mastering the fundamentals of sushi preparation and service. This position offers hands-on training and the opportunity to develop a deeper understanding of Japanese culinary traditions, seafood, rice preparation, knife skills, and the standards of a high-level dining experience.\nThe Sushi Chef is expected to approach the role as an opportunity for long-term culinary development. Progress will be evaluated through demonstrated improvement in knife skills, rice preparation, product knowledge, station organization, consistency, and service execution.\nUnder the direct mentorship of Chef Mitsuru, this role will gradually assume greater responsibility as skills develop, with the long-term goal of building the technical foundation and discipline necessary for advancement within the sushi program.\nKey ResponsibilitiesSushi Quality Control\nMonitor the quality and consistency of all sushi items served in the dining room and at the omakase counter.\nInspect fish, seafood, rice, and other ingredients for service\nVerify that sushi rice is prepared, seasoned, held, and maintained to the required standards throughout service.\nOversee quality control quality for both our omakase counter and issues, ingredient concerns, or deviations from established recipes and presentation standards.\nMaintain consistency across all preparations, ensuring that every plate and omakase course reflects the restaurant’s culinary standards.\nMonitor ticket execution, timing, and consistency during service in coordination with Sous Chef and Chef Mitsuru\nOmakase Counter Support\nAssist Chef Mitsuru and with the preparation and execution of the omakase experience\nMaintain cleanliness and organization of the omakase counter throughout service\nDemonstrate professionalism, warmth, and genuine hospitality when working in the guest-facing omakase environment.\nFood Safety and Sanitation\nFollow all applicable New York City and New York State food safety requirements, including procedures for raw fish handling and temperature control.\nEnsure ingredients are properly labeled, dated, rotated, and stored in accordance with established procedures.\nMaintain clean and sanitary knives, cutting boards, work surfaces, refrigeration units, and sushi equipment.\nImmediately report food safety risks, temperature deviations, or suspected ingredient spoilage to culinary leadership.\nPreparation, Inventory, and Station Management\nAssist with daily sushi prep, including fish preparation, rice production, garnishes, sauces, and accompaniments.\nAssist with inventory counts, product rotation, waste tracking, and communication of replenishment needs.\nFollow established preparation lists, production schedules, recipes, and portion-control standards.\nMaintain an orderly, efficient workstation before, during, and after service.\nTeamwork and Professional Development\nWork collaboratively with management, kitchen team, and service team to maintain and improve standards\nContribute to a respectful, warm, and service-oriented work environment.\nSupport other culinary and events duties as reasonably assigned by Mitsuru management\nQualifications\nPrevious professional kitchen experience required; experience in a sushi restaurant or Japanese culinary environment strongly preferred.\nFoundational knowledge of sushi preparation, knife skills, fish handling, and sushi rice preparation.\nStrong attention to detail and the ability to recognize inconsistencies in ingredient quality and finished dishes.\nUnderstanding of basic food safety, sanitation, refrigeration, and cross-contamination prevention.\nAbility to follow recipes, technical instructions, plating standards, and established quality-control procedures.\nAbility to work efficiently in a fast-paced, high-standard restaurant environment.\nStrong communication skills and the ability to work effectively as part of a culinary team.\nWillingness to work evenings, weekends, holidays, and other scheduled shifts based on restaurant operations.\nFood protection certification as required by applicable NYC regulations; willingness to obtain any additional required certifications.\nKey Performance Expectations\nSuccess in this position will be evaluated based on:\nProduct quality: Consistent freshness, handling, and quality of fish, seafood, rice, and other ingredients.\nExecution and presentation: Adherence to established recipes, portion specifications, plating standards, and omakase course requirements.\nQuality-control: Ability to identify issues, follow corrective procedures, and escalate concerns promptly.\nFood safety: Consistent compliance with sanitation, temperature-control, storage, and raw seafood handling procedures.\nOperational consistency: Reliable preparation, station readiness, service timing, and communication.\nTeamwork and growth: Professional conduct, receptiveness to coaching, and continued development of sushi skills.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"10012","addressRegion":"NY","streetAddress":"149 West 4th Street","addressCountry":"US","addressLocality":"New York"}}],"validThrough":"2026-11-26","employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/852760-Mitsuru","name":"Mitsuru","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/733908-Sushi-Chef"],"first_observed_at":"2026-10-27T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:36:00.668924+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/731957-Host","@type":"JobPosting","title":"Host","skills":"Ability to Create a Welcoming Atmosphere, Skill in Managing Guest Expectations, Experience in High Pressure Environments, Capability to Handle Guest Concerns Effectively, Skill in Coordinating With Team Members, Ability to Recognize and Cater to Vi Ps and Regulars, Experience in Using Reservation Systems, Ability to Maintain a Clean and Organized Workspace, Skill in Managing Busy Dining Rooms, Capability to Deliver Personalized Service, Skill in Maintaining Professionalism Under Pressure, Ability to Communicate Effectively With Diverse Guests, Skill in Problem Solving in a Hospitality Context, Ability to Support Management in Enhancing Guest Experience","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","maxValue":25,"minValue":20,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-10-19","identifier":"1099137","description":"NOW HIRING: HOSTS / HOSTESSES\nCasa Oaxaca | New York, NY\nCompensation: $20–$25 per hour\nSet the Tone. Own the First Impression. Be the Face of Casa Oaxaca.\nCasa Oaxaca is bringing the bold flavors, vibrant culture, and rich traditions of Oaxaca, Mexico, to New York City — and we're looking for polished, charismatic, and energetic Hosts and Hostesses to be the first impression of an unforgettable dining experience!\nAt Casa Oaxaca, hospitality begins long before the first cocktail is poured or the first dish reaches the table.\nWe're not looking for someone who simply greets guests and manages reservations. We're looking for hospitality professionals who can command a room with confidence, make every guest feel like a VIP, and turn a warm welcome into a lasting impression.\nIf you've got the personality, professionalism, and presence to make every arrival feel special, we want to meet you!\nWhat You'll Do\nWelcome every guest with warmth, confidence, and genuine hospitality.\nManage reservations, seating arrangements, waitlists, and guest flow to ensure smooth restaurant operations.\nCreate a seamless arrival and departure experience for every guest.\nCoordinate with servers, bartenders, and management to maintain efficient seating rotation and service standards.\nAnswer incoming calls and respond professionally to reservation inquiries and guest requests.\nRecognize VIPs, regulars, and special occasions to deliver personalized hospitality.\nMaintain an organized, polished, and welcoming host stand and entrance area.\nCommunicate accurate wait times while managing guest expectations with professionalism and grace.\nHandle guest concerns with discretion, confidence, and a solutions-oriented attitude.\nSupport the management team in maintaining an exceptional guest experience from beginning to end.\nWhat We're Looking For\nMinimum 1–2 years of hosting experience in an upscale, high-volume restaurant or hospitality environment preferred.\nA warm, engaging personality with exceptional communication and interpersonal skills.\nA polished, professional presence and genuine passion for hospitality.\nExperience with restaurant reservation platforms such as OpenTable or Resy is a plus.\nStrong organizational skills and the ability to multitask in a fast-paced environment.\nConfidence in managing busy dining rooms, reservations, and guest expectations.\nExcellent judgment, attention to detail, and a proactive approach to problem-solving.\nA team-first mentality with the ability to remain composed under pressure.\nAvailability to work evenings, weekends, and holidays.\nBilingual English/Spanish is a plus, but not required.\nWhy Casa Oaxaca?\nAt Casa Oaxaca, the host stand isn't just the entrance to the restaurant — it's where the experience begins.\nYou'll be part of an exciting restaurant concept celebrating Mexican culinary traditions, exceptional hospitality, and vibrant New York City dining.\nWe offer a dynamic, team-oriented environment, competitive hourly compensation, opportunities for professional growth, and the chance to help establish Casa Oaxaca as a must-visit dining destination.\nReady to Make an Entrance?\nGreat food brings guests in. Great hospitality makes them feel at home.\nIf you have the charm to welcome a room, the confidence to manage a busy dining experience, and the passion to make every guest feel extraordinary, we'd love to meet you.\nApply today through Culinary Agents and become the welcoming face of Casa Oaxaca!\nCasa Oaxaca is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive workplace for all employees","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"10280","addressRegion":"NY","streetAddress":"301 S End Ave","addressCountry":"US","addressLocality":"New York"}}],"validThrough":"2026-11-26","field_sources":{"baseSalary":{"via":["https://culinaryagents.com/jobs/731957-Host","employer's culinaryagents.com JSON-LD","https://culinaryagents.com/jobs/731957-Host","description on the employer's culinaryagents.com JSON-LD: \"Compensation: $20–$25 per hour\""],"basis":"publisher_declared"}},"employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/1099137-Casa-Oaxaca","name":"Casa Oaxaca","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/731957-Host"],"first_observed_at":"2026-10-19T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:56.351751+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/726113-Sous-Chef","@type":"JobPosting","title":"Sous Chef","skills":"Team Coaching, Advanced Knife Skills, Meat Butchery, Fish Butchery, 200 Covers Per Night, Food Safety Knowledge, Kitchen Management, Ordering / Purchasing, Inventory Management, Expediting, Can Lift Up to 50 Lbs, Culinary Skills, Leadership, Mentorship, Adaptability, Attention to Detail, Team Collaboration, Creativity, Problem Solving, Time Management, Communication Skills, Work Ethic, Ability to Work Under Pressure, Customer Service Orientation, Culinary Creativity, Quality Control, Passion for cooking, Commitment to Professional Development","industry":"Hospitality","datePosted":"2026-09-26","identifier":"619895","description":"Picnic is looking for an experienced Sous Chef to add to our team. Our kitchen features a wood fired rotisserie, live fire hearth and locally sourced oyster program. Our food is deceptively simple, thoughtfully sourced and driven by modern technique.\nAn ideal candidate\nUnderstands the importance of maintaining a positive and healthy kitchen culture\nIs a natural cook who excels in high volume and never plates without tasting\nEnjoys teaching and motivating young cooks\nEmbraces the challenges of making simple technique driven food\nIs career driven and looking for a long term job where they can grow\nBenefits include\nHighly competitive salary\nHealth insurance\nPaid time off\nCompany dining benefits\nVast growth potential with an expanding restaurant group\nWorking with an amazing group of people at a critically acclaimed restaurant\nDefined Hospitality is an award winning Restaurant Group based in Fishtown Philadelphia including: Suraya Pizzeria Beddia, Kalaya, Condesa, El Techo, R&D Cocktail Bar. Join a company that is Employee Focused, Quality Driven, and built on creating a fun, creative, supportive, growth orientated work environment.\nPlease respond with your resume and a short cover letter telling us why you are interested in this position and why you would be a good fit.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"19125","addressRegion":"PA","streetAddress":"2421 Martha St","addressCountry":"US","addressLocality":"Philadelphia"}}],"validThrough":"2026-11-26","employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/619895-Picnic","name":"Picnic","@type":"Organization"},"experienceRequirements":"3 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/726113-Sous-Chef"],"first_observed_at":"2026-09-26T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:55.287661+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/720977-Deli-Associate","@type":"JobPosting","title":"Deli Associate","skills":"Teamwork, Ability to Work Under Pressure, Communication Skills, Positive Attitude, Ability to Follow Instructions, Food Safety Knowledge, Multitasking, Reliability, Customer Service, Ability to Follow Health and Safety Regulations, Ability to Operate Kitchen Equipment and Keep Workstations Clean, Organized, Sanitized, and Stocked, Cleaning / Sanitation, Collaboration With Team Members, Physical Abilities Such as Standing, Walking, Bending, and Lifting, Positive Attitude Towards Teamwork, Customer Focused Mindset, Food Prep, Food Handling, Customer Engagement, Knife Handling, Food Safety, Sandwich Making, Slicer Use, Ability to Engage With Customers, Fast Paced Environment","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","maxValue":25,"minValue":18,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-09-05","identifier":"1204532","description":"The Market Basket, Bergen County's leading Gourmet Food Store, is seeking customer friendly candidates to join our Deli team. Flexible schedule, competitive wage and benefits available.\nSkills\n•Excellent customer service skills.\n•Excellent communication skills.\n•Strong and positive work ethic and integrity.\n•Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices.\n•Teamwork abilities.\n•Follow direction and procedures.\n•Ability to work a flexible schedule that include weekends, nights and holidays as needed.\nPlease email your resume to HR@MarketBasket.com or stop in at our Franklin Lakes store at 813 Franklin Lake Road; Franklin Lakes, NJ 07417 and fill out an application.","directApply":true,"jobLocation":[{"@type":"Place","address":{"@type":"PostalAddress","postalCode":"07417","addressRegion":"NJ","streetAddress":"813 Franklin Lake Rd","addressCountry":"US","addressLocality":"Franklin Lakes"}}],"validThrough":"2026-11-26","employmentType":["FULL_TIME"],"publisherSource":"publisher_declared","hiringOrganization":{"url":"https://culinaryagents.com/entities/1204532-The-Market-Basket---Franklin-Lakes","name":"The Market Basket - Franklin Lakes","@type":"Organization"},"experienceRequirements":"2 years"},"basis":"directly_observed","via":["https://culinaryagents.com/jobs/720977-Deli-Associate"],"first_observed_at":"2026-09-05T00:00:00+00:00","last_confirmed_at":"2026-10-27T14:35:56.303317+00:00","about_ref":"self","source_surface_ref":"https://culinaryagents.com"},{"label":"Open role","value":{"url":"https://culinaryagents.com/jobs/718455-Server","@type":"JobPosting","title":"Server","skills":"Attention to Detail, Positive Attitude, Strong Communication Skills, POS Systems, High Volume Service, Team Player, Reliability, Customer Engagement, Team Collaboration, Commitment to Quality Service","industry":"Hospitality","baseSalary":{"@type":"MonetaryAmount","value":{"@type":"QuantitativeValue","value":12.96,"unitText":"HOUR"},"currency":"USD"},"datePosted":"2026-08-26","identifier":"3758","description":"ROCK STAR Servers wanted to join our team - Early evening shifts and morning shifts available. We are gearing up for our busy season that starts Mid-March and lasts through December ! Super fast paced Old School Diner and Delicatessen in South Loop looking for professionals with strong full service experience. 3-5 days a week. Must be flexible to work various shifts. We are open to exploring more set schedule requests. Morning shifts and evening shifts available. Service team must be able to handle a 4-6 table section and extend a high level of hospitality. Albeit we are a warm, more laid back old school neighborhood family diner diner, our service team is expected to demonstrate/share menu knowledge navigating our guests through the Eleven City Experience. Our hours of operation are 8:00am-8:00pm. Most holidays we close at 4/6pm to allow our team to enjoy the day themselves. 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https://data.cityofchicago.org/resource/r5kz-chrr.json?%24limit=100&%24offset=0&%24order=expiration_date+DESC%2C%3Aid&%24where=%28UPPER%28doing_business_as_name%29%3D%27THE+FISH+GUY%27+OR+%28%28UPPER%28address%29+LIKE+%274423+%25%27+OR+UPPER%28address%29+LIKE+%274423-%25%27+OR+UPPER%28address%29+LIKE+%27%25-4423+%25%27%29+AND+UPPER%28address%29+LIKE+%27%25ELSTON%25%27%29%29+AND+%28UPPER%28city%29%3D%27CHICAGO%27+OR+UPPER%28zip_code%3A%3Atext%29+LIKE+%2760630%25%27+OR+%28%28city+IS+NULL+OR+city+%3D+%27%27%29+AND+%28zip_code+IS+NULL+OR+zip_code%3A%3Atext+%3D+%27%27%29%29%29+AND+%28UPPER%28license_description%29%3D%27CONSUMPTION+ON+PREMISES+-+INCIDENTAL+ACTIVITY%27+OR+UPPER%28license_description%29%3D%27TAVERN%27+OR+UPPER%28license_description%29%3D%27PACKAGE+GOODS%27+OR+UPPER%28license_description%29%3D%27SPECIAL+EVENT+LIQUOR%27+OR+UPPER%28license_description%29%3D%27CATERER%27%27S+LIQUOR+LICENSE%27+OR+UPPER%28license_description%29%3D%27NOT-FOR-PROFIT+CLUB%27+OR+UPPER%28license_description%29%3D%27CATERER%27%27S+REGISTRATION+%28LIQUOR%29%27+OR+UPPER%28license_description%29%3D%27LIQUOR+AIRPORT+PUSHCART+LICENSE%27+OR+UPPER%28license_description%29%3D%27RIVERWALK+VENUE+LIQUOR+LICENSE%27+OR+UPPER%28license_description%29%3D%27AIRPORT+PUSHCART+LIQUOR+O%27%27HARE+-+CLASS+A%27+OR+UPPER%28license_description%29%3D%27AIRPORT+PUSHCART+LIQUOR+MIDWAY+-+CLASS+A%27%29","licence-proven operator MIDWESTERN MARINER, INC. on https://data.cityofchicago.org/resource/r5kz-chrr.json?%24limit=100&%24offset=0&%24order=expiration_date+DESC%2C%3Aid&%24where=%28UPPER%28doing_business_as_name%29%3D%27THE+FISH+GUY%27+OR+%28%28UPPER%28address%29+LIKE+%274423+%25%27+OR+UPPER%28address%29+LIKE+%274423-%25%27+OR+UPPER%28address%29+LIKE+%27%25-4423+%25%27%29+AND+UPPER%28address%29+LIKE+%27%25ELSTON%25%27%29%29+AND+%28UPPER%28city%29%3D%27CHICAGO%27+OR+UPPER%28zip_code%3A%3Atext%29+LIKE+%2760630%25%27+OR+%28%28city+IS+NULL+OR+city+%3D+%27%27%29+AND+%28zip_code+IS+NULL+OR+zip_code%3A%3Atext+%3D+%27%27%29%29%29+AND+%28UPPER%28license_description%29%3D%27RETAIL+FOOD+ESTABLISHMENT%27%29","licence-proven operator MIDWESTERN MARINER, INC. on https://data.cityofchicago.org/resource/r5kz-chrr.json?%24limit=100&%24offset=0&%24order=expiration_date+DESC%2C%3Aid&%24where=UPPER%28legal_name%29+IN+%28%27MIDWESTERN+MARINER%2C+INC.%27%2C%27MIDWESTERN+MARINER+INC.%27%2C%27MIDWESTERN+MARINER+INC%27%2C%27MIDWESTERN+MARINER%2C+INC%27%2C%27MIDWESTERN+MARINER+INCORPORATED%27%2C%27MIDWESTERN+MARINER%2C+INCORPORATED%27%29+AND+%28UPPER%28license_description%29%3D%27CONSUMPTION+ON+PREMISES+-+INCIDENTAL+ACTIVITY%27+OR+UPPER%28license_description%29%3D%27TAVERN%27+OR+UPPER%28license_description%29%3D%27PACKAGE+GOODS%27+OR+UPPER%28license_description%29%3D%27SPECIAL+EVENT+LIQUOR%27+OR+UPPER%28license_description%29%3D%27CATERER%27%27S+LIQUOR+LICENSE%27+OR+UPPER%28license_description%29%3D%27NOT-FOR-PROFIT+CLUB%27+OR+UPPER%28license_description%29%3D%27CATERER%27%27S+REGISTRATION+%28LIQUOR%29%27+OR+UPPER%28license_description%29%3D%27LIQUOR+AIRPORT+PUSHCART+LICENSE%27+OR+UPPER%28license_description%29%3D%27RIVERWALK+VENUE+LIQUOR+LICENSE%27+OR+UPPER%28license_description%29%3D%27AIRPORT+PUSHCART+LIQUOR+O%27%27HARE+-+CLASS+A%27+OR+UPPER%28license_description%29%3D%27AIRPORT+PUSHCART+LIQUOR+MIDWAY+-+CLASS+A%27%29","licence-proven operator MIDWESTERN MARINER, INC. on https://data.cityofchicago.org/resource/r5kz-chrr.json?%24limit=100&%24offset=0&%24order=expiration_date+DESC%2C%3Aid&%24where=UPPER%28legal_name%29+IN+%28%27MIDWESTERN+MARINER%2C+INC.%27%2C%27MIDWESTERN+MARINER+INC.%27%2C%27MIDWESTERN+MARINER+INC%27%2C%27MIDWESTERN+MARINER%2C+INC%27%2C%27MIDWESTERN+MARINER+INCORPORATED%27%2C%27MIDWESTERN+MARINER%2C+INCORPORATED%27%29+AND+%28UPPER%28license_description%29%3D%27RETAIL+FOOD+ESTABLISHMENT%27%29"],"last_confirmed_at":"2026-10-27T14:36:20.421449+00:00","about_ref":"relationship:220b4269-7e7d-45a8-ba4e-7b1c065e1b25","source_surface_ref":"https://data.cityofchicago.org"}]},"channel_pricing":{"title":"Channel pricing","facts":[{"label":"Channel presence at The Fish Guy, 4423 N Elston Ave","value":{"@type":"ChannelPricing","scope":"One representative location per record: the accepted location carrying the most channel menus. Channel menus come from each provider's own store object for that store; prices are as each channel lists them, in the channel's currency; comparisons are projected from the resolved catalog -- one row per dish, portion-aware identity, prices kept as scoped offers -- and a pair the policy refuses is counted and explained rather than dropped.","channels":[{"url":"https://www.fishguy.com/our-catch/4fylzh87raj3j9z","items":37,"channel":"direct","complete":true,"pricedItems":7}],"location":{"why":"the accepted location carrying the most storefront identities (0), with 0 of 27 platform menus read","name":"The Fish Guy","address":{"city":"Chicago","unit":"","region":"IL","street":"4423 N Elston Ave","country":"US","postal_code":"60630"},"sourceKey":"941dcd6155f4136bd3c634fdf6af4a22b245addfd54e61c4bfd5002066ac691c"},"presence":[{"label":"Toast","detail":"no Toast door for this location on the site's pages or in any provider response; Toast publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"toast","acceptedLocations":1,"locationsWithStore":0},{"label":"Grubhub","detail":"a premises search around this location on the platform returned no unique match for these premises; Seamless orders route to the same Grubhub listing","status":"searched_not_found","declared":false,"platform":"grubhub","acceptedLocations":1,"locationsWithStore":0},{"label":"Uber Eats","detail":"a premises search around this location on the platform returned no unique match for these premises; Postmates orders route to the same Uber Eats store","status":"searched_not_found","declared":false,"platform":"ubereats","acceptedLocations":1,"locationsWithStore":0},{"label":"DoorDash","detail":"no DoorDash door for this location on the site's pages or in any provider response; DoorDash publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it; Caviar orders route to the same DoorDash store","status":"not_declared","declared":false,"platform":"doordash","acceptedLocations":1,"locationsWithStore":0},{"label":"ChowNow","detail":"no ChowNow door for this location on the site's pages or in any provider response; ChowNow publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"chownow","acceptedLocations":1,"locationsWithStore":0},{"label":"Olo","detail":"no Olo door for this location on the site's pages or in any provider response; Olo publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"olo","acceptedLocations":1,"locationsWithStore":0},{"label":"SkyTab","detail":"no SkyTab door for this location on the site's pages or in any provider response; SkyTab publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"skytab","acceptedLocations":1,"locationsWithStore":0},{"label":"Clover","detail":"no Clover door for this location on the site's pages or in any provider response; Clover publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"clover","acceptedLocations":1,"locationsWithStore":0},{"label":"Slice","detail":"no Slice door for this location on the site's pages or in any provider response; Slice publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"slice","acceptedLocations":1,"locationsWithStore":0},{"label":"KwickMenu","detail":"no KwickMenu door for this location on the site's pages or in any provider response; KwickMenu publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"kwickmenu","acceptedLocations":1,"locationsWithStore":0},{"label":"Restolabs (onlineordering.io)","detail":"no Restolabs (onlineordering.io) door for this location on the site's pages or in any provider response; Restolabs (onlineordering.io) publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"restolabs","acceptedLocations":1,"locationsWithStore":0},{"label":"CHOMP","detail":"no CHOMP door for this location on the site's pages or in any provider response; CHOMP publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"chomp","acceptedLocations":1,"locationsWithStore":0},{"label":"OrderSave (Owner.com)","detail":"no OrderSave (Owner.com) door for this location on the site's pages or in any provider response; OrderSave (Owner.com) publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"ordersave","acceptedLocations":1,"locationsWithStore":0},{"label":"SpotOn","detail":"no SpotOn door for this location on the site's pages or in any provider response; SpotOn publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"spoton","acceptedLocations":1,"locationsWithStore":0},{"label":"TouchBistro","detail":"no TouchBistro door for this location on the site's pages or in any provider response; TouchBistro publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"touchbistro","acceptedLocations":1,"locationsWithStore":0},{"label":"Square Online","detail":"no Square Online door for this location on the site's pages or in any provider response; Square Online publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"squareonline","acceptedLocations":1,"locationsWithStore":0},{"label":"MenuSifu","detail":"no MenuSifu door for this location on the site's pages or in any provider response; MenuSifu publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"menusifu","acceptedLocations":1,"locationsWithStore":0},{"label":"Menufy","detail":"no Menufy door for this location on the site's pages or in any provider response; Menufy publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"menufy","acceptedLocations":1,"locationsWithStore":0},{"label":"Dylish","detail":"no Dylish door for this location on the site's pages or in any provider response; Dylish publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"dylish","acceptedLocations":1,"locationsWithStore":0},{"label":"getsauce","detail":"no getsauce door for this location on the site's pages or in any provider response; getsauce publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"getsauce","acceptedLocations":1,"locationsWithStore":0},{"label":"DoorDash Storefront (order.online)","detail":"no DoorDash Storefront (order.online) door for this location on the site's pages or in any provider response; DoorDash Storefront (order.online) publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"doordash_storefront","acceptedLocations":1,"locationsWithStore":0},{"label":"SpotHopper","detail":"a premises search around this location on the platform returned no unique match for these premises","status":"searched_not_found","declared":false,"platform":"spothopper","acceptedLocations":1,"locationsWithStore":0},{"label":"ezCater","detail":"no ezCater door for this location on the site's pages or in any provider response; ezCater publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"ezcater","acceptedLocations":1,"locationsWithStore":0},{"label":"OpenTable","detail":"no OpenTable door for this location on the site's pages or in any provider response; OpenTable publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"opentable","acceptedLocations":1,"locationsWithStore":0},{"label":"Resy","detail":"no Resy door for this location on the site's pages or in any provider response; Resy publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"resy","acceptedLocations":1,"locationsWithStore":0},{"label":"Tock","detail":"no Tock door for this location on the site's pages or in any provider response; Tock publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"tock","acceptedLocations":1,"locationsWithStore":0},{"label":"SevenRooms","detail":"no SevenRooms door for this location on the site's pages or in any provider response; SevenRooms publishes no premises search we can reach, so its absence here means the site declared no door rather than that the restaurant is not on it","status":"not_declared","declared":false,"platform":"sevenrooms","acceptedLocations":1,"locationsWithStore":0}],"comparisons":null},"basis":"derived","resolver_version":"channel-pricing/1","evidence_id":"channel-pricing:31e20f166a072d95c04b48fc","via":["no channel menu was read for this location"],"about_ref":"self"}]},"publisher_files":{"title":"Publisher Files","facts":[]},"organization_relationships":{"title":"Organization relationships","facts":[{"label":"Organization relationship","value":{"kind":"contribution","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+3); card title \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2); card \"Courtesy of America’s Test Kitchen Yield: 6 servings Time: 40 minutes Print Reci\" says \"courtesy of\" (+1); link text \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+1); heading \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+3); card title \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2); card \"Courtesy of America’s Test Kitchen Yield: 2 servings Time: 30 minutes (18 minute\" says \"courtesy of\" (+1); link text \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+1); heading \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+3); card title \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2); card \"Courtesy of America’s Test Kitchen Serves: 4 servings Prep Time: 15 min* Cook Ti\" says \"courtesy of\" (+1); link text \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+1); heading \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+3); card title \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2); card \"Courtesy of America’s Test Kitchen Serves: 6-8 Prep Time: 30 min Cook Time: 5 mi\" says \"courtesy of\" (+1); link text \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+1)","support":28,"evidence":[{"kind":"contribution","text":"Courtesy of America’s Test Kitchen Yield: 6 servings Time: 40 minutes Print Recipe Ingredients vegetable or other high-smoke point oil for cooking grate 3 tablespoons plus 1 teaspoon red wine vinegar table salt 2 tablespoons Dijon mustard 2 teaspoons honey 2 tablespoons chopped fresh thyme or rosemary leaves ¾ cup olive oil 6 tuna steaks, 1 inch thick (about 8 ounces each) (see note) ground black pepper Direction *Before You Begin * ATK prefers our tuna served rare or medium- rare. If you like your fish cooked medium, observe the timing for medium-rare, then tent the steaks loosely with foil for 5 minutes before serving. To achieve a nicely grilled exterior and a rare center, it is important to use fish steaks that are at least 1 inch thick. 1. Loosely cover the cooking grate with a large ","heading":"Courtesy of America’s Test Kitchen","section":"Gas-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette","source_url":"https://www.fishguy.com/recipes/gas-grilled-tuna-steaks","anchor_text":"Courtesy of America’s Test Kitchen"},{"kind":"contribution","text":"Courtesy of America’s Test Kitchen Yield: 2 servings Time: 30 minutes (18 minutes cook time) Print Recipe Ingredients 8 oz red potatoes, unpeeled, cut into 1-inch pieces 1 ear of corn, husk & silk removed. cut into 2-in rounds 2 teaspoons Old Bay seasoning 2 teaspoons vegetable or high oil 1/4 teaspoon pepper 8 oz extra-large shrimp 6 oz andouille or chorizo sausage, cut into 1-inch pieces 2 garlic cloves, minced 1 tablespoon chopped fresh parsley Direction Toss potatoes and corn with 1 teaspoon oil, 1 teaspoon Old Bay, and pepper in a bowl; transfer to air-fryer basket. Place the basket in the air fryer, set the temperature to 400 degrees, and cook for 12 minutes, tossing halfway through cooking. If desired, use kitchen shears or a sharp pairing knife to cut through the shell of the shrim","heading":"Courtesy of America’s Test Kitchen","section":"Air-Fryer Shrimp Bake, South Carolina-Style","source_url":"https://www.fishguy.com/recipes/south-carolina-style-shrimp-bake","anchor_text":"Courtesy of America’s Test Kitchen"},{"kind":"contribution","text":"Courtesy of America’s Test Kitchen Serves: 4 servings Prep Time: 15 min* Cook Time: 30–40 min*","heading":"Courtesy of America’s Test Kitchen","section":"Baked Halibut with Cherry Tomatoes and Chickpeas","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a","anchor_text":"Courtesy of America’s Test Kitchen"},{"kind":"contribution","text":"Courtesy of America’s Test Kitchen Serves: 6-8 Prep Time: 30 min Cook Time: 5 min","heading":"Courtesy of America’s Test Kitchen","section":"Chili-Marinated Calamari with Oranges","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8","anchor_text":"Courtesy of America’s Test Kitchen"}],"organization":{"url":"https://www.americastestkitchen.com/recipes/5966-gas-grilled-tuna-steaks-with-red-wine-vinegar-and-mustard-vinaigrette","domain":"americastestkitchen.com","name_candidates":[{"name":"Courtesy of America’s Test Kitchen","basis":"card_heading"},{"name":"Ingredients","basis":"card_heading"},{"name":"Direction","basis":"card_heading"},{"name":"Courtesy of America’s Test Kitchen","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/gas-grilled-tuna-steaks","https://www.fishguy.com/recipes/south-carolina-style-shrimp-bake","https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a","https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8"],"last_confirmed_at":"2026-10-27T14:35:00.582357+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization relationship","value":{"kind":"contribution","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Courtesy of the New York Times\" says \"courtesy of\" (+3); card title \"Courtesy of the New York Times\" says \"courtesy of\" (+2); card \"Courtesy of the New York Times Yield: 3 to 4 servings Total Time: 35 minutes (5\" says \"courtesy of\" (+1); link text \"Courtesy of the New York Times\" says \"courtesy of\" (+1); heading \"Courtesy of the New York Times\" says \"courtesy of\" (+3); card title \"Courtesy of the New York Times\" says \"courtesy of\" (+2); card \"Courtesy of the New York Times Yield: 4 servings Total Time: 25 minutes Print Re\" says \"courtesy of\" (+1); link text \"Courtesy of the New York Times\" says \"courtesy of\" (+1); heading \"Courtesy of the New York Times\" says \"courtesy of\" (+3); card title \"Courtesy of the New York Times\" says \"courtesy of\" (+2); card \"Courtesy of the New York Times Yield: 4 servings Total Time: 30 minutes Print Re\" says \"courtesy of\" (+1); link text \"Courtesy of the New York Times\" says \"courtesy of\" (+1); heading \"Courtesy of the New York Times\" says \"courtesy of\" (+3); card title \"Courtesy of the New York Times\" says \"courtesy of\" (+2); card \"Courtesy of the New York Times Yield: 4 servings Total Time: 30 minutes (5 minut\" says \"courtesy of\" (+1); link text \"Courtesy of the New York Times\" says \"courtesy of\" (+1); heading \"Courtesy of the New York Times\" says \"courtesy of\" (+3); card title \"Courtesy of the New York Times\" says \"courtesy of\" (+2); card \"Courtesy of the New York Times Serves: 4 Prep Time: 10 min Cook Time: 15 min\" says \"courtesy of\" (+1); link text \"Courtesy of the New York Times\" says \"courtesy of\" (+1); heading \"Courtesy of the New York Times\" says \"courtesy of\" (+3); card title \"Courtesy of the New York Times\" says \"courtesy of\" (+2); card \"Courtesy of the New York Times Serves: 4 Prep Time: 15 min Cook Time: 20 min\" says \"courtesy of\" (+1); link text \"Courtesy of the New York Times\" says \"courtesy of\" (+1); heading \"Courtesy of the New York Times\" says \"courtesy of\" (+3); card title \"Courtesy of the New York Times\" says \"courtesy of\" (+2); card \"Courtesy of the New York Times Serves: 4-6 Prep Time: 15 min Cook Time: 15 min\" says \"courtesy of\" (+1); link text \"Courtesy of the New York Times\" says \"courtesy of\" (+1); heading \"Courtesy of the New York Times\" says \"courtesy of\" (+3); card title \"Courtesy of the New York Times\" says \"courtesy of\" (+2); card \"Courtesy of the New York Times Serves: 4 Prep Time: 5 min Cook Time: 15 min\" says \"courtesy of\" (+1); link text \"Courtesy of the New York Times\" says \"courtesy of\" (+1)","support":56,"evidence":[{"kind":"contribution","text":"Courtesy of the New York Times Yield: 3 to 4 servings Total Time: 35 minutes (5 minutes prep time, 30 minutes cook time) Print Recipe Ingredients 1 small bunch cilantro, leaves and tender stems separated from larger stems 1 (1½-inch) knob fresh young ginger (about 1 ounce; see Tip), scrubbed 6 whole scallions, ends trimmed 2 tablespoons Chinese light soy sauce 1 tablespoon Shaoxing wine or dry sherry 1 tablespoon granulated sugar 1 whole white-fleshed fish, cleaned and gutted, about 1½ to 2½ pounds (or 1 to 1½ pounds lean white fish fillets, see Tip) Salt 3 tablespoons neutral oil, such as vegetable or canola 1 small hot, fresh red pepper, such as Fresno or Thai bird’s-eye, thinly sliced (optional) Direction Fill a salad spinner with very cold water, and add cilantro leaves and tender stem","heading":"Courtesy of the New York Times","section":"Cantonese-Style Steamed Fish","source_url":"https://www.fishguy.com/recipes/cantonese-steamed-fish","anchor_text":"Courtesy of the New York Times"},{"kind":"contribution","text":"Courtesy of the New York Times Yield: 4 servings Total Time: 25 minutes Print Recipe Ingredients 3 tablespoons unsalted butter ½ cup thinly sliced shallots (about 2 shallots) 2 garlic cloves, minced ¼ cup dry white wine, such as muscadet or sauvignon blanc 1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes) Kosher salt and black pepper 16 large sea scallops (about 1 pound), tough muscle removed 2 tablespoons grapeseed oil or high-smoke point oil, plus more as needed 1 lemon, halved Julienned fresh basil and mint, for serving Coarse sea salt, for serving Direction Step 1 Heat a large (12-inch) skillet over medium-low heat and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic an","heading":"Courtesy of the New York Times","section":"Seared Scallops With Jammy Cherry Tomatoes","source_url":"https://www.fishguy.com/recipes/seared-scallops-with-jammy-tomatoes","anchor_text":"Courtesy of the New York Times"},{"kind":"contribution","text":"Courtesy of the New York Times Yield: 4 servings Total Time: 30 minutes Print Recipe Ingredients 4, 6-ounce skin-on salmon fillets, about 1- to 1½-inches thick Kosher salt and black pepper 2 to 3 tablespoons mild or spicy harissa paste, depending on your preference 2 teaspoons grated fresh ginger 1 garlic clove, grated ½ teaspoon orange zest ¼ cup orange juice (from about ½ orange) 1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise 1 small red onion, peeled, quartered and cut into ½-inch wedges 2 tablespoons olive oil ¼ cup cilantro, roughly chopped, both leaves and tender stems 3 tablespoons scallions, thinly sliced on an angle, both white and green parts Flaky salt, for serving Direction Step 1 Heat oven to 450 degrees. Lay salmon on a plate, and season with ","heading":"Courtesy of the New York Times","section":"Sheet-Pan Harissa Salmon With Potatoes and Citrus","source_url":"https://www.fishguy.com/recipes/sheet-pan-harissa-salmon","anchor_text":"Courtesy of the New York Times"},{"kind":"contribution","text":"Courtesy of the New York Times Yield: 4 servings Total Time: 30 minutes (5 minutes of prep, 25 minutes of cook time) Print Recipe Ingredients ¼ cup roasted unsalted peanuts 1 teaspoon ground ginger 1 teaspoon smoked paprika 1 teaspoon granulated garlic ½ teaspoon granulated onion ½ teaspoon ground cayenne ½ teaspoon kosher salt (such as Diamond Crystal) ¼ cup panko bread crumbs 1 garlic clove, minced 1 tablespoon olive oil or softened butter 4 (6-ounce) salmon fillets (skin-on or skinless) Kosher salt and black pepper Direction Step 1 Heat the oven to 400 degrees and set a rack in the middle. Line a baking sheet with parchment paper. Step 2 Make the suya spice coating: Combine the peanuts, ginger, paprika, granulated garlic, granulated onion, cayenne, and salt in a mini food processor or b","heading":"Courtesy of the New York Times","section":"Crispy Suya-Spiced Salmon","source_url":"https://www.fishguy.com/recipes/suya-spiced-salmon","anchor_text":"Courtesy of the New York Times"}],"organization":{"url":"https://cooking.nytimes.com/recipes/1024660-cantonese-style-steamed-fish","domain":"nytimes.com","name_candidates":[{"name":"Courtesy of the New York Times","basis":"card_heading"},{"name":"Ingredients","basis":"card_heading"},{"name":"Direction","basis":"card_heading"},{"name":"Courtesy of the New York Times","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it","readings_not_shown":4},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/cantonese-steamed-fish","https://www.fishguy.com/recipes/seared-scallops-with-jammy-tomatoes","https://www.fishguy.com/recipes/sheet-pan-harissa-salmon","https://www.fishguy.com/recipes/suya-spiced-salmon"],"last_confirmed_at":"2026-10-27T14:35:00.622267+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization relationship","value":{"kind":"contribution","@type":"OrganizationRelationship","state":"supported","reason":"heading \"Courtesy of Serious Eats\" says \"courtesy of\" (+3); card title \"Courtesy of Serious Eats\" says \"courtesy of\" (+2); card \"Courtesy of Serious Eats Serves: 2 to 4 servings Prep Time: 25 mins Cook Time: 1\" says \"courtesy of\" (+1); link text \"Courtesy of Serious Eats\" says \"courtesy of\" (+1); heading \"Courtesy of Serious Eats\" says \"courtesy of\" (+3); card title \"Courtesy of Serious Eats\" says \"courtesy of\" (+2); card \"Courtesy of Serious Eats Serves: 4 to 6 servings Prep Time: 5 mins Active Time:\" says \"courtesy of\" (+1); link text \"Courtesy of Serious Eats\" says \"courtesy of\" (+1); heading \"Courtesy of Serious Eats\" says \"courtesy of\" (+3); card title \"Courtesy of Serious Eats\" says \"courtesy of\" (+2); card \"Courtesy of Serious Eats Yield: 4 servings Time: 30 minutes\" says \"courtesy of\" (+1); link text \"Courtesy of Serious Eats\" says \"courtesy of\" (+1); heading \"Courtesy of Serious Eats\" says \"courtesy of\" (+3); card title \"Courtesy of Serious Eats\" says \"courtesy of\" (+2); card \"Courtesy of Serious Eats Serves: 4 servings Prep Time: 10 mins Active Time: 60 m\" says \"courtesy of\" (+1); link text \"Courtesy of Serious Eats\" says \"courtesy of\" (+1); heading \"Courtesy of Serious Eats\" says \"courtesy of\" (+3); card title \"Courtesy of Serious Eats\" says \"courtesy of\" (+2); card \"Courtesy of Serious Eats Serves: 2 to 4 servings Prep Time: 25 mins Cook Time: 1\" says \"courtesy of\" (+1); link text \"Courtesy of Serious Eats\" says \"courtesy of\" (+1); heading \"Courtesy of Serious Eats\" says \"courtesy of\" (+3); card title \"Courtesy of Serious Eats\" says \"courtesy of\" (+2); card \"Courtesy of Serious Eats Serves: 4 to 6 servings Prep Time: 5 mins Cook Time: 10\" says \"courtesy of\" (+1); link text \"Courtesy of Serious Eats\" says \"courtesy of\" (+1); heading \"Courtesy of Serious Eats\" says \"courtesy of\" (+3); card title \"Courtesy of Serious Eats\" says \"courtesy of\" (+2); card \"Courtesy of Serious Eats Serves: 4 to 6 servings Prep Time: 10 mins Cook Time: 5\" says \"courtesy of\" (+1); link text \"Courtesy of Serious Eats\" says \"courtesy of\" (+1); heading \"Courtesy of Serious Eats\" says \"courtesy of\" (+3); card title \"Courtesy of Serious Eats\" says \"courtesy of\" (+2); card \"Courtesy of Serious Eats Serves: 4 to 6 servings Prep Time: 5 mins Cook Time: 5\" says \"courtesy of\" (+1); link text \"Courtesy of Serious Eats\" says \"courtesy of\" (+1); heading \"Courtesy of Serious Eats\" says \"courtesy of\" (+3); card title \"Courtesy of Serious Eats\" says \"courtesy of\" (+2); card \"Courtesy of Serious Eats Serves: 2 to 3 servings Prep Time: 40 mins Cook Time: 1\" says \"courtesy of\" (+1); link text \"Courtesy of Serious Eats\" says \"courtesy of\" (+1)","support":63,"evidence":[{"kind":"contribution","text":"Courtesy of Serious Eats Serves: 2 to 4 servings Prep Time: 25 mins Cook Time: 15 mins Print Recipe Ingredients 1 whole live lobster, about 1.5-1.75 pounds total Kosher salt 1 small shallot, minced 2 tablespoons chopped fresh cilantro 1 tablespoon finely minced jalapeno pepper 1 1/2 tablespoons juice from about 2 whole limes Extra-virgin olive oil Direction Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body. Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then trans","heading":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes?format=json&view=list&cache=2026-10-27T14-3","anchor_text":"Courtesy of Serious Eats"},{"kind":"contribution","text":"Courtesy of Serious Eats Serves: 4 to 6 servings Prep Time: 5 mins Active Time: 5 mins Print Recipe Ingredients 1 pound fresh ocean fish such as sea bass, grouper, or striped bass, cut into 1/4-inch slices (see note) 1/2 cup lemon, lime, or sour orange juice, or a combination 1 small red onion, finely sliced 1/4 cup chopped fresh cilantro leaves 1 to 2 jalapeño peppers, ribs and seeds removed, rinsed, and finely minced Kosher salt and freshly ground black pepper Direction Combine fish, juice, onion, cilantro, and jalapeño in a large bowl and gently fold with your hands to combine. Season to taste with salt and pepper. Allow to marinate for at least 5 minutes, folding occasionally. (See chart and image above for marinating time guidance.) Transfer to a serving platter and serve immediately ","heading":"Courtesy of Serious Eats","section":"Classic Peruvian-Style Fish Ceviche","source_url":"https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche","anchor_text":"Courtesy of Serious Eats"},{"kind":"contribution","text":"Courtesy of Serious Eats Yield: 4 servings Time: 30 minutes","heading":"Courtesy of Serious Eats","section":"Pasta al Tonno","source_url":"https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche-6s5wa-mn58w-3kcdj","anchor_text":"Courtesy of Serious Eats"},{"kind":"contribution","text":"Courtesy of Serious Eats Serves: 4 servings Prep Time: 10 mins Active Time: 60 mins Print Recipe Ingredients 3/4 cup porter or Irish stout 1/4 teaspoon freshly ground black pepper 1 teaspoon lemon zest, plus more for garnish 1 medium shallot, finely diced (about 2 tablespoons) 1 tablespoon finely chopped fresh parsley leaves 12 fresh oysters, scrubbed clean Malt vinegar, to taste Direction Pour the beer into an 8x8 baking dish, then stir in the black pepper and lemon zest. Place the dish into the freezer. Start checking the dish after 20 minutes. Once the mixture begins freezing around the edges, use a fork to stir the mixture and break up any large pieces of ice. Rake the frozen crystals toward the center of the dish. Return the dish to the freezer and check the mixture every 10 minutes, ","heading":"Courtesy of Serious Eats","section":"Irish Stout Granita With Raw Oysters","source_url":"https://www.fishguy.com/recipes/irish-stout-granita-with-raw-oysters-recipe","anchor_text":"Courtesy of Serious Eats"}],"organization":{"url":"https://www.seriouseats.com/lobster-ceviche-recipe","domain":"seriouseats.com","name_candidates":[{"name":"Courtesy of Serious Eats","basis":"card_heading"},{"name":"Ingredients","basis":"card_heading"},{"name":"Direction","basis":"card_heading"},{"name":"Courtesy of Serious Eats","basis":"anchor_text"}]},"state_reason":"a heading, section or card title it is printed under states it","readings_not_shown":5},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes?format=json&view=list&cache=2026-10-27T14-3","https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche","https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche-6s5wa-mn58w-3kcdj","https://www.fishguy.com/recipes/irish-stout-granita-with-raw-oysters-recipe"],"last_confirmed_at":"2026-10-27T14:34:31.005856+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"supplier","@type":"OrganizationStatement","state":"candidate","reason":"heading \"At The Fish Guy, we sell thoughtfully sourced seafood of exceptional quality. No\" says \"sourced\" (+3)","support":3,"evidence":[{"kind":"supplier","text":"For nearly 30 years, we’ve been the quiet hookup for Chicago’s finest restaurants and gourmands seeking superlative seafood. Our case changes daily based on what’s in season, what’s exciting our team, and what we’re proud to stand behind.\nFrom sushi-grade tuna and wild halibut to house-made specialties and thoughtfully curated snacks, everything’s selected with care and cut with precision. Planning a showstopper? Craving the city’s best lobster roll? Just want to know what’s good? Come on in.","heading":"At The Fish Guy, we sell thoughtfully sourced seafood of exceptional quality. No cutting corners. No compromises.","section":"Chicago’s Finest Fishmonger Since 1997","source_url":"https://www.fishguy.com/"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/","https://www.fishguy.com/home"],"last_confirmed_at":"2026-10-27T14:34:05.329097+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.\nSlice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.\nPlate ceviche and drizzle with extra-virgin olive oil. Serve immediately.","heading":"Direction","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes?format=json&view=list&cache=2026-10-27T14-3"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes?format=json&view=list&cache=2026-10-27T14-3","https://www.fishguy.com/recipes/lobster-ceviche"],"last_confirmed_at":"2026-10-27T14:35:06.143838+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Fill a salad spinner with very cold water, and add cilantro leaves and tender stems. Rinse larger cilantro stems and scatter in a plate large enough to fit your fish.\nTrim the skin and small knobs off the ginger, and scatter trimmings over the plated cilantro stems. Cut the peeled ginger lengthwise into the thinnest planks you can, then cut those planks into slivers — the thinner, the better – and transfer to the salad spinner.\nRoughly split scallions where the light green parts transition to dark green. Add dark green ends to the plate.\nCut scallion whites and light green parts crosswise into rough 2-inch segments, then split each in half lengthwise. Laying each half segment cut side down on the cutting board, slice it lengthwise into the thinnest slivers you can and add to the salad spinner.\nIn a small bowl, stir together the soy sauce, sherry, sugar and 1 tablespoon water until the sugar is mostly dissolved. Set aside.\nPlace a steaming rack or a few clean, empty tuna cans with tops and bottoms removed in a wide, deep, lidded pan or wok, add enough water to reach just below the top of the rack, then bring the water to a boil over high heat.\nMeanwhile, if using whole fish, rinse i","heading":"Direction","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/cantonese-steamed-fish"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/cantonese-steamed-fish"],"last_confirmed_at":"2026-10-27T14:35:00.622267+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Combine fish, juice, onion, cilantro, and jalapeño in a large bowl and gently fold with your hands to combine. Season to taste with salt and pepper. Allow to marinate for at least 5 minutes, folding occasionally. (See chart and image above for marinating time guidance.) Transfer to a serving platter and serve immediately with boiled corn and sweet potatoes, if desired.","heading":"Direction","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche"],"last_confirmed_at":"2026-10-27T14:35:00.598935+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"3 tablespoons (45 ml) extra-virgin olive oil\n3 medium garlic cloves (15 g), lightly crushed\n1/4 teaspoon red pepper flakes\nOne 28-ounce (800 g) can whole peeled tomatoes, coarsely crushed by hand\nKosher salt\n1 teaspoon (5 ml) fish sauce (optional)\n10 1/2 ounces (300 g) olive oil-packed tuna, drained and gently flaked into 2-inch pieces (see notes)\n12 ounces (340 g) dried long pasta such as spaghetti, spaghettoni, bucatini, or linguine\n1 packed cup (3/4 ounce; 25 g) flat-leaf parsley leaves and tender stems, finely chopped","heading":"Ingredients","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche-6s5wa-mn58w-3kcdj"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche-6s5wa-mn58w-3kcdj"],"last_confirmed_at":"2026-10-27T14:35:00.624699+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"In a large skillet or straight-sided sauté pan, combine oil and garlic. Cook over medium heat, turning garlic cloves occasionally, until garlic is deep golden brown on all sides, about 5 minutes. Using tongs or a slotted spoon, remove garlic from skillet; discard garlic. Add red pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds.\nAdd tomatoes, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until oil is emulsified and sauce is thickened slightly, about 10 minutes. Reduce heat to medium-low, add fish sauce (if using) and tuna, and stir gently until just incorporated into sauce, taking care to keep pieces of tuna as intact as possible.\nMeanwhile, in a pot of salted boiling water, cook pasta until just shy of al dente (about 2 minutes less than the package directs). Using tongs, transfer pasta to sauce, along with 1/4 cup (60ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water.\nIncrease heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, 1 to 2 min","heading":"Direction","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche-6s5wa-mn58w-3kcdj"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche-6s5wa-mn58w-3kcdj"],"last_confirmed_at":"2026-10-27T14:35:00.624699+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Olive-oil packed tuna is sold in cans and jars of varying sizes. You can use two to three 5-ounce (140g) cans (using a little less or a little more tuna than called for in the recipe won't make or break the dish).\nThis recipe will work with both \"regular\" and ventresca tuna. Ventresca, which comes from the fatty belly of the fish, is moister and more flavorful than other canned tuna, but also more expensive.","heading":"Notes","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche-6s5wa-mn58w-3kcdj"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/classic-peruvian-style-fish-ceviche-6s5wa-mn58w-3kcdj"],"last_confirmed_at":"2026-10-27T14:35:00.624699+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"1. Loosely cover the cooking grate with a large piece of heavy-duty aluminum foil. Turn all burners to high, cover, and heat the grill until very hot, about 15 minutes. Remove foil with tongs and discard; scrape grate clean with grill brush. Lightly dip a wad of paper towels in oil; holding the wad with tongs, wipe the grate. Continue to wipe the grate with oiled paper towels, redipping towels in oil between applications, until the grate is black and glossy, 5 to 10 times. The grill is ready when you can hold your hand 5 inches above the grate for 3 to 4 seconds.\n2. While the grill heats, whisk vinegar, ½ teaspoon salt, mustard, honey, and thyme or rosemary together in a large bowl. While whisking constantly, slowly drizzle oil into the vinegar mixture until lightly thickened and emulsified. Measure out ¾ cup of vinaigrette and set aside for cooking fish. Reserve the remaining vinaigrette for serving.\n3. Brush both sides of the fish liberally with the vinaigrette and season with salt and pepper to taste. Grill fish with lid down and burners on high without moving until grill marks form and the bottom surface is opaque, about 1½ minutes. Carefully flip, cooking until grill marks for","heading":"Direction","section":"Courtesy of America’s Test Kitchen","source_url":"https://www.fishguy.com/recipes/gas-grilled-tuna-steaks"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/gas-grilled-tuna-steaks"],"last_confirmed_at":"2026-10-27T14:35:00.582357+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Return the dish to the freezer and check the mixture every 10 minutes, continuing to scrape and break apart any large chunks of ice and rake them to the center of the dish. Repeat every 10 minutes until you have very fine, almost snow-like, crystals. Because there is so little liquid in this granita, it won't take long to freeze completely.\nWhen ready to serve, shuck oysters. Shake a few dashes of malt vinegar onto each of the shucked oysters, between 1/8 to 1/4 of a teaspoon depending on taste. Spoon some of the granita onto each of the shucked oysters, then garnish each with the additional lemon zest, shallots, and parsley. Serve immediately.","heading":"Direction","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/irish-stout-granita-with-raw-oysters-recipe"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/irish-stout-granita-with-raw-oysters-recipe"],"last_confirmed_at":"2026-10-27T14:35:06.127764+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Combine octopus, onion, scallion, kimchi and its juice, soy sauce, sesame oil, and honey in a bowl and toss to combine. Season to taste with chile flakes and salt. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.","heading":"Direction","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/octopus-poke-with-kimchi-recipe"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/octopus-poke-with-kimchi-recipe"],"last_confirmed_at":"2026-10-27T14:35:12.999017+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"If necessary, using a sharp knife or good kitchen shears, divide the octopus into manageable portions that can be bagged more easily (small octopuses can be kept whole). You can choose how to do this: separate the tentacles individually, or keep them in clusters of 2 or 4. If you do decide to break down the octopus, remove the hard beak that sits at the point where the tentacles converge in the body, as well as the small eyes just below the pouch-like head. Make sure to bag and cook the head pouch as well; it's not as delicious as the tentacles, but it's still good.\nPlace octopus pieces in zipper-lock or vacuum bags and seal using the vacuum sealer or the displacement method.\nSubmerge in water and cook for 5 hours. Remove bags, chill rapidly in an ice-water bath, then refrigerate until ready to use. (Chilling helps set the skin so it doesn't fall off later, so it's good to do even if you're planning to serve the octopus warm.)\nTo Serve Cold: Cut tentacles and head into pieces and add to a seafood salad or ceviche.\nTo Sear: Heat a tablespoon or two of vegetable oil in a skillet over high heat until shimmering. Add octopus pieces and cook until well browned and crisp, about 3 minutes","heading":"Direction","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/perfectly-tender-sous-vide-octopus-recipe"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/perfectly-tender-sous-vide-octopus-recipe"],"last_confirmed_at":"2026-10-27T14:35:06.120651+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Heat oil and macadamia nuts in a small skillet over medium heat. Cook, tossing and stirring frequently, until nuts are golden brown on most surfaces, about 5 minutes. Transfer to a paper towel–lined plate and allow to cool for 5 minutes. Transfer to a large bowl.\nAdd salmon, onion, scallion, sesame seeds, shallots, soy sauce, sesame oil, and chili garlic sauce to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, or chili garlic sauce as desired. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.","heading":"Direction","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/salmon-poke-with-macadamia-nuts-and-fried-shallots-recipe"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/salmon-poke-with-macadamia-nuts-and-fried-shallots-recipe"],"last_confirmed_at":"2026-10-27T14:35:17.440583+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Heat a large (12-inch) skillet over medium-low heat and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.\nStep 2\nAdd the wine and cook until about half the liquid has evaporated.\nStep 3\nAdd the tomatoes, ½ teaspoon kosher salt, and ¼ teaspoon pepper and cook over medium heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.\nStep 4\nPat the scallops dry. Add the oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.\nStep 5\nDrain any remaining oil and take the skillet off the heat. Retu","heading":"Direction","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/seared-scallops-with-jammy-tomatoes"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/seared-scallops-with-jammy-tomatoes"],"last_confirmed_at":"2026-10-27T14:35:17.458660+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest, and juice. Spoon the mixture over the flesh and sides of the fish, and let it marinate at room temperature.\nStep 2\nMeanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.\nStep 3\nAdd the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.","heading":"Direction","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/sheet-pan-harissa-salmon"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/sheet-pan-harissa-salmon"],"last_confirmed_at":"2026-10-27T14:35:17.434112+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"If desired, use kitchen shears or a sharp pairing knife to cut through the shell of the shrimp and devein, but do not remove the shell. Using a pairing knife, continue to cut the shrimp 1/2 inch deep, taking care not to cut them in half completely.\nToss shrimp and sausage with garlic, the remaining 1 teaspoon of oil, and the remaining teaspoon of Old Bay in the now-empty bowl. Arrange shrimp and sausage on top of the vegetables. Return basket to air fryer and cook until shrimp are opaque throughout, 6 to 8 minutes, tossing halfway through cooking. Transfer to a serving platter and sprinkle with parsley. Serve & enjoy.","heading":"Direction","section":"Courtesy of America’s Test Kitchen","source_url":"https://www.fishguy.com/recipes/south-carolina-style-shrimp-bake"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/south-carolina-style-shrimp-bake"],"last_confirmed_at":"2026-10-27T14:35:17.469242+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Make the suya spice coating: Combine the peanuts, ginger, paprika, granulated garlic, granulated onion, cayenne, and salt in a mini food processor or blender, pulsing until the peanut bits are the size of panko bread crumbs. Tip into a small bowl. Add the panko, breaking up any large chunks with your fingertips, then stir in the minced garlic and olive oil.\nStep 3\nPrep the salmon: Place the salmon, skin side down, on the baking sheet, leaving space between each fillet—season on top with salt and pepper. Spoon the suya spice coating over the top of each salmon fillet, lightly pressing to adhere. (Don't worry about the sides.)\nStep 4\nRoast until the coating is golden brown and salmon flakes easily with a fork, about 12 minutes. Serve with your desired side dishes.","heading":"Direction","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/suya-spiced-salmon"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/suya-spiced-salmon"],"last_confirmed_at":"2026-10-27T14:35:22.140297+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"2 cups cooked jasmine rice (12 ounces; 350 g) (see notes)\n1 1/2 tablespoons (20 ml) vegetable or high-smoke point oil, divided\n1 to 3 Thai bird chiles (according to your heat tolerance), finely sliced, plus more for serving\n2 medium cloves garlic (about 2 teaspoons; 5 g), minced\n1 large egg\nKosher salt\n4 ounces (115 g) picked cooked crabmeat\n2 scallions (1 ounce; 30 g), thinly sliced\n2 teaspoons (10 ml) fish sauce, plus more for serving\nGround white pepper\n1/4 cup (8 g) fresh cilantro leaves, minced\n1 Japanese cucumber, thinly sliced, for serving\n1 lime, cut into 4 wedges, for serving","heading":"Ingredients","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice"],"last_confirmed_at":"2026-10-27T14:35:22.134121+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of Serious Eats\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon oil in a large wok over high heat until lightly smoking. Add chiles and garlic and cook, stirring, until fragrant, about 10 seconds. Immediately add half of the rice and cook, stirring and tossing, until the rice is pale brown, toasted, and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Heat another 1/2 tablespoon of oil until smoking, add the remaining rice, and cook, stirring, until it has the same texture as the first batch. Return first batch of rice to wok and toss to combine.\nPush rice to side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.\nAdd crabmeat, scallions, and fish sauce. Toss to combine and cook, tossing and stirring constantly, until crab is heated through and scallions are lightly softened, about 1 minute. Season to taste with white pepper and salt. Stir in cilantro.\nServe immediately with sliced cucumber, lime wedges, additional fish sauce, and sliced Thai chi","heading":"Direction","section":"Courtesy of Serious Eats","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice"],"last_confirmed_at":"2026-10-27T14:35:22.134121+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"2 (15-ounce) cans chickpeas, rinsed\n12 ounces cherry tomatoes, halved\n2 shallots, minced\n5 tablespoons extra-virgin olive oil, divided\n¼ cup chicken or vegetable broth\n5 garlic cloves, minced\n1 tablespoon grated lemon zest plus 1 tablespoon juice\n2 teaspoons ground coriander, divided\n2 teaspoons paprika, divided\n1 teaspoon table salt, divided\n½ teaspoon pepper\n4 (6- to 8-ounce) skinless halibut fillets, 1 inch thick\n⅛ teaspoon cayenne pepper\n2 tablespoons chopped fresh cilantro","heading":"Ingredients","section":"Courtesy of America’s Test Kitchen","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a"],"last_confirmed_at":"2026-10-27T14:35:22.136723+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Step 1: Set an oven rack in the middle position and heat the oven to 400 degrees. In a 13 by 9-inch baking dish, stir together the chickpeas, tomatoes, shallots, 1 tablespoon oil, broth, garlic, lemon zest and juice, 1 teaspoon coriander, 1 teaspoon paprika, ½ teaspoon salt and the pepper.\nStep 2: Pat the halibut dry with paper towels. In a bowl, mix 2 tablespoons oil with the remaining 1 teaspoon coriander, 1 teaspoon paprika, ½ teaspoon salt and the cayenne. Turn the fillets gently in the mixture to coat, then nestle them into the chickpeas.\nStep 3: Bake until the fish flakes apart when prodded with a paring knife and registers 130 degrees, 20 to 30 minutes. Tent the dish with foil and let it rest for 10 minutes.\nStep 4: Drizzle with the remaining 2 tablespoons oil, sprinkle with cilantro and serve.","heading":"Direction","section":"Courtesy of America’s Test Kitchen","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a"],"last_confirmed_at":"2026-10-27T14:35:22.136723+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"2 tablespoons baking soda\n1½ teaspoons table salt, plus salt for brining and cooking squid\n2 pounds squid, bodies sliced crosswise into ¼-inch-thick rings, tentacles halved\n¼ cup extra-virgin olive oil\n3 tablespoons red wine vinegar\n2½ tablespoons harissa\n2 garlic cloves, minced\n1 teaspoon Dijon mustard\n½ teaspoon pepper\n2 oranges\n1 red bell pepper, stemmed, seeded and cut into 2-inch-long matchsticks\n2 celery ribs, sliced thin on bias\n1 shallot, sliced thin\n⅓ cup hazelnuts, toasted, skinned and chopped\n3 tablespoons chopped fresh mint","heading":"Ingredients","section":"Courtesy of America’s Test Kitchen","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8"],"last_confirmed_at":"2026-10-27T14:35:22.119755+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of America’s Test Kitchen\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Step 1: In a large container, dissolve the baking soda and 1 tablespoon salt in 3 cups cold water. Add the squid, cover and refrigerate for 15 minutes. Lift the squid out and separate the bodies from the tentacles.\nStep 2: Bring 8 cups water to a boil in a large saucepan over medium-high heat and set up a large bowl of ice water. Add 2 tablespoons salt and the tentacles to the boiling water and cook for 30 seconds, then add the bodies and cook until firm and opaque, about 90 seconds. Drain and chill the squid in the ice bath for about 5 minutes.\nStep 3: In a large bowl, whisk the oil, vinegar, harissa, garlic, mustard, 1½ teaspoons salt and pepper. Drain the squid well and add it to the dressing.\nStep 4: Cut the peel and pith off the oranges, quarter them and slice crosswise into ½-inch pieces. Add the oranges, bell pepper, celery and shallot to the squid and toss. Cover and refrigerate for at least 1 hour or up to 24 hours. Just before serving, stir in the hazelnuts and mint and season with salt and pepper.","heading":"Direction","section":"Courtesy of America’s Test Kitchen","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8"],"last_confirmed_at":"2026-10-27T14:35:22.119755+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"2 tablespoons safflower or canola oil\n1 medium red onion, halved and sliced ½-inch thick (about 2 cups)\n1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)\n3 garlic cloves, thinly sliced\nKosher salt and black pepper\n¼ cup white miso\n½ cup unsweetened, full-fat canned coconut milk\n1 (1½-pound) salmon fillet, cut into 2-inch pieces\n5 ounces baby spinach (about 5 packed cups)\n1 tablespoon fresh lime juice, plus lime wedges for serving\nSteamed rice, such as jasmine or basmati, for serving\n¼ cup chopped fresh basil\n¼ cup chopped fresh cilantro","heading":"Ingredients","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm"],"last_confirmed_at":"2026-10-27T14:35:27.365786+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Step 1: Heat the oil in a large pot over medium heat. Add the onion, ginger and garlic, season with salt and pepper, and cook, stirring now and then, until softened, about 3 minutes. Add the miso and cook, stirring often, until lightly caramelized, about 2 minutes.\nStep 2: Add the coconut milk and 3 cups water and bring to a boil over high heat. Cook until the liquid has reduced slightly, about 5 minutes.\nStep 3: Stir in the salmon, lower the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off the heat and stir in the spinach and lime juice.\nStep 4: Spoon rice into bowls and top with the curry, basil and cilantro. Serve with lime wedges.","heading":"Direction","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm"],"last_confirmed_at":"2026-10-27T14:35:27.365786+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"4 ounces bacon (4 to 8 slices, depending on thickness), diced\n8 ounces cremini or white mushrooms, stems discarded and caps halved or quartered\n1 large shallot, diced\n1 cup canned peeled whole tomatoes\n¼ cup white wine\n1 cup vegetable or chicken stock\n¼ teaspoon fine sea salt, plus more for fish and to taste\n¼ teaspoon finely ground black pepper, plus more for fish\n5 tablespoons crème fraîche or heavy cream\n5 thyme sprigs, plus ½ teaspoon thyme leaves, more for garnish\n4 to 6 fillets black sea bass, fluke, tilefish, hake or other white fish (1¼ to 1½ pounds), skin removed\nBaguette slices or buttered toast, for serving","heading":"Ingredients","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr"],"last_confirmed_at":"2026-10-27T14:35:27.342371+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Step 1: In a large oven-safe skillet over medium-high heat, cook the bacon until crisp and brown, about 5 minutes. Add the mushrooms and shallot and cook until tender and deeply golden, 5 to 8 minutes.\nStep 2: Crush the tomatoes by hand (or chop them roughly). Add them with their juices, the wine and the stock, scraping up the browned bits, and add the salt and pepper. Simmer briskly until the sauce thickens, about 10 minutes. Taste and add salt if needed.\nStep 3: Whisk in 4 tablespoons crème fraîche or cream, add the thyme sprigs and simmer 2 to 3 minutes more, until slightly reduced.\nStep 4: Meanwhile, season the fillets well on both sides with salt and pepper. Heat the broiler to high with a rack 6 inches from the heat.\nStep 5: Lay the thicker fillets around the edge of the skillet on top of the sauce and the thinner ones in the center (a little overlap is fine). Spoon some of the mushroom mixture over the fish, dot with the remaining 1 tablespoon crème fraîche and sprinkle with thyme leaves.\nStep 6: Broil until the sauce bubbles and the fish is just cooked through, 2 to 5 minutes for thin fillets or 6 to 10 for thick ones. Garnish with thyme and serve in shallow bowls with brea","heading":"Direction","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr"],"last_confirmed_at":"2026-10-27T14:35:27.342371+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"1 pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling\nKosher salt\n⅓ cup olive oil\n¼ cup finely chopped fresh dill or parsley, plus more for garnish\n2 tablespoons fresh lemon juice or white wine vinegar, plus more to taste\n1 tablespoon finely grated lemon zest\n4 scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced\nFreshly ground black pepper\n4 celery stalks, thinly sliced on a bias\n1 cup celery leaves or tender leaves and stems of fresh parsley\n1 (4-ounce) tin sardines, (2-ounce) tin anchovy fillets or other fish, torn or cut into bite-size pieces","heading":"Ingredients","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr-lcarl"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr-lcarl"],"last_confirmed_at":"2026-10-27T14:35:27.333335+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Step 1: Boil the potatoes in salted water until completely tender, 10 to 15 minutes depending on size. Drain and let cool for about 10 minutes, then crush them with your hands or a utensil.\nStep 2: Meanwhile, mix the olive oil, ¼ cup dill, 2 tablespoons lemon juice, the lemon zest and half the scallions in a small bowl. Season with salt, pepper and more lemon juice to taste.\nStep 3: Spread the potatoes and celery on a large platter or in a bowl, season with salt and pepper, and spoon the dressing over.\nStep 4: Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with the sardines or anchovies alongside or scattered on top.","heading":"Direction","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr-lcarl"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr-lcarl"],"last_confirmed_at":"2026-10-27T14:35:27.333335+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"4 (5- to 7-ounce) skin-on salmon fillets\nSalt\nWhatever oil you cook with\nExxtra-virgin olive oil and lemon wedges, for serving","heading":"Ingredients","section":"Courtesy of the New York Times","source_url":"https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr-z584t"}],"state_reason":"the heading or section above it states it; its own paragraphs do not"},"basis":"publisher_declared","via":["https://www.fishguy.com/recipes/that-style-crab-fried-rice-7s36a-wj9g8-ftelm-axthr-z584t"],"last_confirmed_at":"2026-10-27T14:35:27.377665+00:00","about_ref":"self","source_surface_ref":"https://www.fishguy.com"},{"label":"Organization statement","value":{"kind":"contribution","@type":"OrganizationStatement","state":"candidate","reason":"section \"Courtesy of the New York Times\" says \"courtesy of\" (+2)","support":2,"evidence":[{"kind":"contribution","text":"Step 1: Line a plate or tray with a double layer of paper towels or a clean kitchen towel. Season each fillet all over with ½ to 1 teaspoon Diamond Crystal kosher salt (about ¼ to ½ teaspoon table salt, or ⅓ to ⅔ teaspoon Morton kosher salt). Set the fillets on the plate skin side up.\nStep 2: Refrigerate, uncovered or loosely covered with foil, for at least 8 hours and up to 2 days. The fish will feel dry; pat off any moisture before cooking.\nStep 3: To pan-sear: Rub each fillet with a thin film of oil. Heat a large skillet over medium-low for 2 minutes. Add the fillets skin side down, pressing on them for the first few minutes so the skin stays flat against the pan.\nStep 4: Keep cooking, nudging the fillets around and checking the skin, until it’s brown and crisp, 4 to 5 minutes total (if a fillet sticks, give it 15 to 30 seconds more). Flip and cook to your liking: 100 to 105 degrees for medium-rare, 130 to 135 for well done. 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