Portland is known for so many things, and its exquisite taste in seafood is certainly near the top of the list. With how close we are to the western coast, serving seafood that’s fresh and safe to eat is an important staple of how things are run, and our guest this week on the PDX Small Business Network Podcast certainly believes the very same. Sustainable seafood at a cost you can afford in the heart of downtown Portland might sound too good to be true, but Southpark Seafood breaks the mold with their modern atmosphere and deep care for the food they serve, and how they obtain it.Southpark Seafood in Portland:Jason Gerlt, general manager of Southpark Seafood, is here with me today to talk about what their restaurant is all about! By maintaining a certain level of safety in the way that the fish, the food that they serve, and the way that they operate with the wonderful local farmers that provide their food, Jason gives us the details on how they came to be the large success they are today. Let’s get started!IN THIS EPISODE YOU WILL LEARN:Jason tells us why and how Southpark Seafood is committed to sustainability. It’s the core of their business, he says, and the ownership located in the Northwest is very concerned about the environment and the future. They’re particularly concerned when it comes to healthy oceans and seafood, and by avoiding techniques used in fishing and farming seafood that’s harmful to the environment—and the seafood itself—they maintain a level of safety to keep the ocean and the creatures who live there as safe as possible.Jason also tells us about Southpark Seafood’s partnership with the Monterey Bay Aquarium Seafood Watch program! They’re one of only 5 restaurants that are associated with this platform, and this program keeps them up to date on fishing techniques, as well as the seafood that’s available, and that’s good for the environment. With this helpful team by their side, they do not serve anything that’s damaging to the long-term health of the oceans.Jason talks with us about the vendors that they use for their food, stating that they know them and they trust them to be honest about how the products they serve have been farmed. In terms of the farmers they use, Jason says they prefer smaller, locally sourced farms to provide their fresh food. Since oysters are delivered to the restaurant on a daily basis, Jason gets to know these people very well, and they build amazingly strong relationships with them because of it. Because of this, they have the largest oyster selection in Portland!With that, Jason shifts towards their oyster bar, which is the biggest in Portland with 13 seats. The restaurant as a whole has been around for 20 years, but they’ve since shifted drastically in terms of what they want to serve, and what their menu reflects. Last year, they remodeled their location to expand and improve, and with that expansion came a bigger and better oyster bar! You can sit right at the counter in front of a display that shows all the oyster they have available for the day—usually there’s about a dozen offered. This display, Jason says, makes it more fun for the customers to see the process of oysters being shucked, as well as reading their in-depth menu on what they offer, their suggestions, and the variety of ways you can eat the oysters they serve.Jason tells us about the kind of atmosphere you can expect when visiting Southpark Seafood, explaining that all walks of life are welcome to enjoy what they have to offer. They categorize themselves as fine dining, but they try to make sure they’re available to anyone who wants to come in. Because of their location, they do get a lot of people joining them before an event—a show at a theatre—or after work, but regardless of if you’re wearing a 3 piece suit, or a t-shirt and jeans, you’re welcome!Jason gives us a brief history of the head chef at Southpark Seafood, Chris Robinson! He came to them about a year ago,