Two Southwest titans duke it out for the title of best food city
Photo by Robin Stancliff Photography
Some of our chefs could dial back the Michael Pollan a bit. Here’s a snippet from the long website description for Acacia (pictured): “[Our salmon] has met the world’s most stringent health, environmental, and animal welfare standards. [Their diet] comes from the freshest fish, refrigerated from catch and processed only 3–6 days from having been caught ... and does not contain any hormones, growth promoters, salmon offal or waste from any farmed species.” Okay, we get it: Order the fish.