Photo Credit: Dee SandovalThe gulls are shameless menaces. Then he was executive chef of American Angler, the long-range Baja fishing vessel co-owned by Kiyohara. It was on the Angler that Mitch reportedly looked at the restaurant that was previously in this location—on stilts over the water at Point Loma Sportfishing Dock—and said to Kiyohara, “Wouldn’t it be cool if a restaurant in that space used local fish from local boats and local people like us?” Every morning, the crew rolls them along Driscoll’s Wharf down to Tunaville—the market also owned by local fishing families (including Conniff). I’ll be that guy who walks into a runaway hit dream of three local fishing families and pretends everything isn’t entirely perfect.