“People don’t want to pay $20 to $25 per plate and it come in a paper carton.”īut that doesn’t mean they’ve left the fast-casual space completely. “We know everything there is to know about the fast-casual space, and you need high volume to be able to pay livable wages and above,” Gruel said. The full-service, full-bar eatery is also a departure from more than a decade of experience in the fast-casual space with Slapfish and their other new concepts. “They don’t have to feel bloated eating out.” “People can feel good coming to eat here,” Lauren Gruel said. The restaurant also doesn’t use seed oils (like canola oil or sesame oil for example), instead cooking with ghee (clarified butter), olive oil or avocado oil, beef tallow and bacon grease which Gruel admits costs a lot more, but improves the quality of the food which is his top priority.
Part of Gruel’s education around sustainable sourcing is that it doesn’t just have all the benefits of ensuring an ocean’s growing population, it’s also about knowing that sustainable food tastes better too.
#CALICO LOBSTER FREE#
Poultry, and when possible grass-fed organic meat, are raised cruelty-free from free range farms throughout California and organic vegetables sourced from Melissa’s Produce, the nation’s largest specialty produce distributor based in Los Angeles. At Calico, it doesn’t just apply to seafood. Gruel’s emphasis on sustainably sourced food began at Slapfish, but has continued at all his restaurants. Hungry? Sign up for The Eat Index, our weekly food newsletter, and find out where to eat and get the latest restaurant happenings in Orange County.
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