"If I truly wanted to offer my guests a taste of this place, it meant diving deep into not only who caught our fish — it meant uncovering the how and the why."

- DAVID STANDRIDGE

Cover of a cookbook titled "TIDE: TABLE" featuring a dish with fish, herbs, lime, and a dollop of sauce or mousse on a gray plate with a wooden background.

Tide To Table Cookbook

This all-in-one cookbook brings readers inside the world of the James Beard Award–winning chef, blending refined seafood techniques, whole-fish butchery, delicious recipes, and a zero-waste approach, while telling the stories of fishers and farmers who make meaningful impact on our foodways and how sustainable choices can transform our kitchens and communities.

NOW AVAILABLE FOR PRESALE

AMAZON
SIGNED COPIES
BARNES & NOBLE

JAMES BEARD FOUNDATION

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THE NEW YORK TIMES

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VOGUE

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WINE ENTHUSIAST

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WINE SPECTATOR

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JAMES BEARD FOUNDATION • THE NEW YORK TIMES • VOGUE • WINE ENTHUSIAST • WINE SPECTATOR •

Two people on a boat holding onto a metal rail, smiling and wearing casual clothes. One person is wearing a yellow beanie and orange waterproof pants, while the other person is wearing sunglasses, a cap, and a white t-shirt. The boat is on water, with a cloudy sky in the background.

WHO WE ARE

A chef, a creative director,
and a town that lives off the water.

In 2019 we left New York for Mystic, Connecticut to raise our family and build something that felt genuinely ours. Tide to Table is what grew out of everything we found here.

READ OUR STORY →