“We’re overcomplicating food—what happened to just cooking good food and having fun with it?” “I like to cook good food because I like to eat good food,” he says. “I’ll serve mackerel, because people think they hate it,” Owens says, noting that the abundant local fish can have some fishiness. “I say yes to a lot of fish,” Owens says, noting that Herb & Sea can go through 2,000 pounds of seafood a week. We’re feeding people good food,” he says.