Just Back From Catalina Island with Chef Chris Collins

Helena WegnerOctober 29, 2019
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Chris Collins, owner of The Macintosh and The Collins Small Batch Kitchen, recently spent a weekend at sea with Chula Seafood owners Jon Heflin and Hogan Jamison, who supply Valley restaurants with fish they catch on their own boat. “This is not done anymore. There are only a handful of boats in Southern California that are [harpooning swordfish],” Collins says. Before and after setting sail from Newport Beach and zigzagging across hundreds of miles of ocean to catch three 300-pound swordfish, the crew enjoyed some SoCal hospitality.

Bear Flag Fish Co.
“You can’t get better seafood,” Collins says of the grilled catch-of-the-day tacos and tuna sashimi served at the energetic fast-casual seafood joint in Newport. Collins says he keeps coming back for the guacamole. “When you’re in Southern California, you better get some good guacamole, and these guys knock it out of the park.” bearflagfishco.com

Harbor Sands
Nestled on the northeast side of Catalina Island, Two Harbors is a small seaside village known for its stunning views and secluded beaches. Harbor Sands offers guests a serene hangout spot right on the beach with live music, palapas, and food and beverage service. “I can’t wait to take my boys back there for a family vacation,” Collins says. “You can let them just run around.” visitcatalinaisland.com

The Cannery
Collins is crazy for this Newport restaurant’s sashimi tuna burrito. “It’s almost like a deconstructed spicy tuna roll.” The Cannery sits on the waterfront in Newport Beach, so guests can drive their boats to dinner and dock them nearby. cannerynewport.com


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