"Burnside’s Flying Fish Company makes a compelling argument for sustainable seafood in the form of Korean jjamppong abundant with shellfish and wild Sockeye poke. Yes, the market sells Pacific Northwestern essentials like house-smoked salmon, rockfish and chips, and bracingly briny and sweet Washington oysters on the half shell; however, the restaurant also illustrates the versatility of the fish owner Lyf Gildersleeve sources. Chef Erik Englund dollops delicate mounds of Dungeness on shiso leaves, the faintest hints of brine and acidity highlighting the quality of the crab, while seasonal market catch fish — recently, white fish — shows off its heartiness in a luxurious saffron-miso butter, served with coconut jasmine rice and citrus kale slaw. Gildersleeve has developed personal relationships with many fishers throughout the region, so passionate about sustainable fishing and the health of our oceans that he has a full attached nonprofit dedicated to policymaking, advocacy, and education." - Eater Staff
