Godfather of Pacific Cuisine

Photos by Jamie-Lee Fuoco.
John Bishop shucks oysters for dinner service after garnishing the salmorejo “gazpacho,” bottom right, with heirloom tomatoes, strawberries, apple and basil.
Famous for 35 years of consistent quality, locally based cuisine and seemingly effortless hospitality, the 45-seat restaurant defines Bishop’s culinary legacy. The restaurant will remain open until the end of the year.
"I am actually quite proud of the fact we’ve managed to get through the difficult time of forced closure," says Theresa Bishop, shown above with her famous daily bread.
"I also think it is the right decision given the situation and the fact that John loves what he does. It also gives people a bit more time to have that one last visit to Bishop’s.