Slapfish to Open Four More Locations in the Coming Year
With the first two stores opening on both coasts in May – one in Maryland at the Baltimore-Washington International Airport (BWI) and the other in University Center, located near the University of California – Irvine campus in Orange County.
On the heels of the opening of its third Orange County location in Newport Beach, unveils its expansion plan for 2015 with four new stores set to open in the U.S.
With the first two stores opening on both coasts in May – one in Maryland at the Baltimore-Washington International Airport (BWI) and the other in University Center, located near the University of California – Irvine campus in Orange County. That will be quickly followed by a third location set to open this June at the Los Angeles International Airport (LAX), and Executive Chef/Owner Andrew Gruel also reveals that Slapfish will open another non-airport location in Los Angeles, this fall, in a yet-to-be-disclosed city. Each of these locations advances his mission to make sustainable seafood available worldwide.
“We want to satisfy seafood cravings around the globe by presenting flavorful plates that are also sustainable,” explained Chef Andrew Gruel, whose concept began as a social media-driven food truck in 2011 and now includes a location in the Middle East. “Our two new airport locations will introduce Slapfish to an international audience of millions.”
In the midst of its expansion, Slapfish will continue to emphasize its focus on fresh, sustainable seafood prepared simply with big flavors. Those interested in weekly updates, expansion details, and specials may join Slapfish’s e-mail list and follow Slapfish on Facebook, Instagram, and Twitter. More information, menus, and locations can also be found on the Slapfish website.
Orange County is home to Slapfish, a modern seafood shack founded by Chef Andrew Gruel. At its core, the noted food truck-turned-restaurant presents a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors. His ocean-fresh menu emphasizes bib-worthy dishes and bold flavors, with seafood sourced from well-managed suppliers of eco-friendly seafood.
Chef Gruel grew up fishing, surfing, and ultimately making a living with the ocean as a seafood-loving Chef. His goal at Slapfish is to change the way people think about and choose their seafood. He has made it his mission to get people to eat more seafood, but eat the right types of seafood, by emphasizing that sustainable tastes better.
With Chef Gruel as a spokesperson for sustainable seafood practices, Slapfish separates itself on the county’s culinary landscape by empowering the community with fresh and responsibly sourced offerings. Chef Gruel has also gained a fan club across the U.S., by serving as a judge on The Cooking Channel's Food Truck Face Off. He also has a show in production for release in 2015.
Slapfish has locations in Huntington Beach, Laguna Beach, and Newport Beach in California, as well as locations in the Middle East.
With the first two stores opening on both coasts in May – one in Maryland at the Baltimore-Washington International Airport (BWI) and the other in University Center, located near the University of California – Irvine campus in Orange County. That will be quickly followed by a third location set to open this June at the Los Angeles International Airport (LAX), and Executive Chef/Owner Andrew Gruel also reveals that Slapfish will open another non-airport location in Los Angeles, this fall, in a yet-to-be-disclosed city. Each of these locations advances his mission to make sustainable seafood available worldwide.
“We want to satisfy seafood cravings around the globe by presenting flavorful plates that are also sustainable,” explained Chef Andrew Gruel, whose concept began as a social media-driven food truck in 2011 and now includes a location in the Middle East. “Our two new airport locations will introduce Slapfish to an international audience of millions.”
In the midst of its expansion, Slapfish will continue to emphasize its focus on fresh, sustainable seafood prepared simply with big flavors. Those interested in weekly updates, expansion details, and specials may join Slapfish’s e-mail list and follow Slapfish on Facebook, Instagram, and Twitter. More information, menus, and locations can also be found on the Slapfish website.
Orange County is home to Slapfish, a modern seafood shack founded by Chef Andrew Gruel. At its core, the noted food truck-turned-restaurant presents a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors. His ocean-fresh menu emphasizes bib-worthy dishes and bold flavors, with seafood sourced from well-managed suppliers of eco-friendly seafood.
Chef Gruel grew up fishing, surfing, and ultimately making a living with the ocean as a seafood-loving Chef. His goal at Slapfish is to change the way people think about and choose their seafood. He has made it his mission to get people to eat more seafood, but eat the right types of seafood, by emphasizing that sustainable tastes better.
With Chef Gruel as a spokesperson for sustainable seafood practices, Slapfish separates itself on the county’s culinary landscape by empowering the community with fresh and responsibly sourced offerings. Chef Gruel has also gained a fan club across the U.S., by serving as a judge on The Cooking Channel's Food Truck Face Off. He also has a show in production for release in 2015.
Slapfish has locations in Huntington Beach, Laguna Beach, and Newport Beach in California, as well as locations in the Middle East.
