Why the Fontainebleau's Seafood Program is Unlike Any Other

The Fontainebleau has its very own boat and a massive aquarium system, all devoted to bringing hyperlocal and hyperfresh seafood to the plate. The final product: pan-seared and roasted whole yellowtail snapper stuffed with fresh herbs at Scarpetta. The boat’s engines surge and we head out into the horizon-less dark of the sea at night. It’s 4 am—normal start time for commercial fishermen. This trip, though, includes Thomas Connell, the Fontainebleau’s executive chef; his son Tommy; and C...