My logic is they just have a local fishmonger or butcher who they've been working with forever and with good, long relationships come with consistent pricing? Another thought is they just work directly with the piers for fish and local farms for their meat? I live in area where both fish and meat are competitively priced so I was curious on the thinking process of how places get their star of their dishes. Thank you in advance and if there is already a thread, please let me know. Have a great day.
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