Our building may no longer be green in color, but that doesn’t mean that our green efforts have gone by the wayside. Right before the reopen (and inspired by our weekly vegetable and dairy deliveries at home) we decided that since our focus at Argo is already all things neighborhood, we should really start sourcing local foods and products for our menu.
With that and the Monteray Bay Aquarium Seafood Guide in mind (MBA rates all seafood Green, Yellow and Red to help consumers make better, more sustainable seafood choices), we set about changing our menu slightly to reflect our local focus.
Here is some of our progress:
•We’re using local apples now both for the kids’ menu (as slices and applesauce), and in our Sangria recipe.
•Our salad greens will change seasonally based on what is available locally.
•Our vegetarian lasagna will include local (and therefore seasonal) vegetables.
•Our Fresh Pasta will continue to be handmade from a local purveyor.
•Our Steamer Specials and Fresh Catch will reflect local (and therefore seasonal) and/or sustainably caught seafood. We will try to make sure that all seafood we serve has a “Green” rating when possible and use “Yellow” as a last resort.
•Virginia Littleneck Clams will replace the Pacific Northwest Crab Legs.
•Our Fish Tacos will be Gulf Mahi-Mahi in the winter and local Mahi-Mahi in the summer.
•Our beer list is nearly 100% domestic.
•The pots we’re using for the “Steamer Pots” have all come from Florida Market.
•Our Argo shirt and product providers are located in Maryland.
•Most of our knickknacks are from local thrift stores or have been donated by our patrons.
•We use a local company, DCAccess, as our wireless provider.
We’re also hoping to increase the number of domestic wines that we carry, so be on the lookout for that, too.
We’re really excited about this change and will keep you updated about other local ingredients and products as we find them.
