Our story · Since 2014
A bright room by the water.
Sorimi began as fourteen stools and a tiled counter on Harbour Row. Twelve years later it is two rooms, three day boats and the same rule: cook what came in this morning.
The original counter, Harbour Row
(01) How it started
It started with a counter, fourteen stools and a crate of oysters.
Elias Varga and Thea Lind opened Sorimi in a former bait shop with a borrowed ice machine and a single rule: nothing on the counter should be older than a day. Lunch was oysters, bread and cold white wine. Dinner did not exist yet.
The charcoal kitchen came three years later, when the fishermen started bringing whole fish that were too good to slice raw. Today we cook over binchotan from six until late, and the counter still opens at noon.
(02) What we hold on to
01
Close to the water
Every farm, boat and baker we buy from is within forty miles. If it travelled further, it does not go on the ice.
02
Fire, not fuss
Live coals, a little salt, a lot of lemon. We would rather cook one thing perfectly than garnish it twice.
03
Bright room, warm people
Big windows, loud tables, staff who remember your name and your allergy. Good light is part of the meal.
(03) A morning at the pass
From the first boat to the first plate.
The people at the pass.
Elias Varga
Head Chef & Co-founder
Twelve years over coals, one very old grill brush.
Thea Lind
Sommelier & Co-founder
Pours coastal whites and low-intervention reds.
Jun Arai
Raw Bar Lead
Shucks around six hundred oysters on a Friday.
Ines Moreau
Pastry Chef
Responsible for the lemon tart and its fan mail.
(04) Where it comes from
Three boats, two farms, one phone call at 5:30 am.
We buy what is good, not what is on a list. The morning call sets the menu, which is why the chalkboard changes and the freezer does not exist.
