Umbel is a co-founder with his wife, Bethany, of Georgetown fresh fish venues Hook and Tackle Box. He started Pure Hospitality LLC in the nation’s capital with a commitment to sustainability.
Why sustainable fishing?
We see it as being kind of a steward of the ocean or the seas or the fish themselves. There are many species of fish that are very abundant in all of our oceans, and by sourcing fish that are abundant we feel that we’re not going to deplete natural resources. … Each time you lose a different species, there’s a possibility where the ecosystem or everything could go out of whack.
Is buying local a part of your commitment to sustainability?
From at least the fish standpoint, probably half of our menu is from waters close to here on the East Coast and the other half is from all over the world. … One of our best-sellers is the bluefish, which kind of migrates up and down the East Coast, is a very sustainable fish and it’s local. … We have local farmers in Virginia and Pennsylvania, and whatever they have is all we use for our menu. … So our menu is influenced by how good the growing season is.
Is your restaurant eco-friendly in other ways?
All of our chemicals, we buy wind credits, we use all biodegradable to-go stuff where it’s made of cornmeal. Everything is definitely green. … All of the oils and stuff are recycled in the back. We have a pretty focused way of running the business where we make money and affect the environment.
What’s your next step?
We have a restaurant next door called the Tackle Box. It’s a casual version, which is more of a Maine shore shack, picnic tables, and lobster rolls and fried clams, and that type of thing.
– Tara Palmeri
