![]() Transparent about where products are made.Plenty of options for men, women, and children.High-quality swim gear that moves with your body, never slowing you down.Ready to take a look at some of the brand’s top-selling products? We’ll check them out soon in this Arena review, but first, let’s view some brand highlights. All factories are dedicated to providing excellent products, meeting high standards, and following quality practices that benefit all employees. The company clearly outlines that its products are made in 43 factories in 15 countries. On top of that, Arena is also focused on remaining a sustainable and ethical brand. Since then, the brand has remained committed to its original goal which is to know “ how the body moves, so you can perform your best and move with confidence.” After only one year in business, the brand sponsored swimmer Shane Gould, who also went on to win several medals.Īfter that, business was swimming (and booming!) and Arena continued to sponsor plenty of Olympic athletes and medal winners. He came up with the idea for the brand after witnessing an impressive swimming performance by Mark Spitz who won several Olympic gold medals. The brand was founded by Horst Dassler who was the son of Adidas founder Adolf Dassler. The Plankton Tagliolini with caviar is another fan favorite, where we incorporate plankton from Veta la Palma, an aquaculture facility in southern Spain, into the eggs used to make the tagliolini, then finish it with heaps of white sturgeon caviar and bottarga.Since 1973, Arena has been committed to providing the highest quality competitive swimwear. It’s the perfect example of the ‘choose your own adventure’ mentality we’ve worked to create, with all the fixings that come with the halibut – the grilled garlic bread, the sausage, and the pepperonata. The halibut rack is a dish we opened the restaurant with, and has remained popular among guests. ![]() Our inspiration is always to treat the product well and make it as delicious as possible without too much fluff. We wanted to get back to the art of cooking – fire to pan, glazing, searing – where we’re inspired by natural flavors and letting the ingredients drive each dish. The menu is heavily seafood focused, drawing on fish and produce that’s local and in season. What's the inspiration for the menu? What would you call this cuisine? What are some fan favorite dishes? We both wanted to emphasize delicious food, seafood specifically, where guests were able to choose their own adventure through the menu. The only part missing from my plan was a direct connection to the boats, and serendipitously, when Joe reached out about opening a restaurant, we had nearly the same exact vision for what that restaurant would look like. I always wanted to open a fish-forward restaurant that focused on people being able to interact with food in a no-fuss way. It really boils down to the access our kitchen has through Water2Table and the bounty of produce that grows in Northern California.Ĭhef Nick Anichini Joseph Weaver How did you come up with the vision at Ancora? What was the catalyst in you going on your own to open this upscale seafood restaurant? We also get our produce from local farms like Tierra Farm, Heirloom Organics, Dirty Girl, Fully Belly Farms, and Blossom Bluff, to name a few. Joe and Andi constantly provide incredible quality fish to great chefs throughout the Bay. I have strong relationships with other fish suppliers, but the partnership with Water2Table is our priority. Do you work with any other regional partners? If so, who and what is the partnership? When they approached me with the idea of a restaurant that would showcase our shared commitment of hyper-local fish and passion for seafood, we shared a similar vision for what that could look like, and that vision become Ancora. ![]() We’ve always had a great relationship, and I got to know Water2Table owners Joe and Andi Conte through their supply relationship with Atelier Crenn, where I was chef de cuisine. I’ve worked with Water2Table for years, ever since I started working in restaurants in San Francisco.
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