The Land & Water Company

“We source produce from local organic farmers, Cannon Family Farms and our on site restaurant garden. Our seafood is strictly traceable and sustainable, using only local sources. We work closely with the National Oceanic and Atmospheric Administration (NOAA), Scripps institute of Oceanography, UCSD’s Center for Marine Biodiversity and Conservation, and the Highly Migratory Species Lab at NOAA’s Southwestern Fisheries Science Center. We compost our waste, which has led to the development of city-wide organic waste composting program. We re-use water for blanching vegetables, washing rice, and bar ice, and we do not use heating or air-conditioning. We have volunteered with the Ocean Discovery Institute and local high schools and organizations supporting, for example, victims of domestic violence.”

“No waste“ beets with brown butter thyme vinaigrette, crème fraîche, and spiced vegetable ash; tsukemono house-pickled vegetables; miso-glazed kama seasonal fish collar.

The Land & Water Company’s location north of San Diego, perched on the Pacific coast, is central to Chef Robert Ruiz’s approach. It is a refined restaurant that sources only local and sustainable seafood to create artful Japanese sushi and sashimi, as well as a range of New American dishes inspired by the restaurant’s own heirloom garden and nearby farms.

“Rob Ruiz is single-handedly making the seafood we consume in the United States more sustainable.” –Todd Reubold, Ensia