Shawn Cirkiel is the chef and owner of Parkside, Backspace, Olive & June and — his newest restaurant — Chavez at the Radisson Hotel.
"We had an incredible opportunity here to do Chavez," Cirkiel said. "One of the unique things here at Chavez is the raw bar."
Instead of doing fish that's somewhat heavy and cooked, Chavez utilizes a more Japanese style of preparing fish, which creates a cleanliness that Cirkiel says people are really starting to embrace.
"When you dress fish very simply, you can't hide," Cirkiel said. "So for us, it's both a challenge in sourcing, but it's also an opportunity to really highlight who we are and how we think of food."
And, Cirkiel says, it's also an opportunity to start the meal off right.
"I really like raw fish because it really sets the meal off with something really clean and bright," Cirkiel said. "Anytime you can kind of start the palette that way — with something kind of bright and alive and fresh — it kind of just starts the meal off with a spark."
To hear more from Cirkiel, check out the "Let's Eat" segment above.