Bocadillos chef Scott Peterson." width="330" height="412" style="width:100%;height:auto;" fetchPriority="high" > The Scoop alerts us to Fine & Rare, a new seafood restaurant, wine bar, and fresh fish counter operation that just completed a Kickstarter campaign and is seeking some real estate somewhere in town. The menu, from chef Scott Peterson, will feature “Southern cooking with a seasonally changing menu featuring oyster po’boys, crab Beignets and seafood gumbo plus New England classics like lobster rolls and clam chowder.” Peterson, who got his culinary education at the New England Culinary Institute in Vermont, says seafood has always been a passion, and “It was Portland, Oregon’s abundance of fresh seafood, quality produce, and great restaurants that inspired my career in the kitchen.” And as for the wine, owner Ted Wilson is planning for a list of 36 wines by the glass ranging from $5 to $30, with a focus on Sonoma, Napa and Paso Robles, plus international boutique labels. The timing is, obviously, contingent on a number of factors, but they’re aiming for fall. [Scoop]
