Author: Robert Eliason

The ever-changing selections at One Fish Raw Bar in Campbell offer daily adventures for customers, not to mention for chef and owner Trent Lidgey and General Manager John VanBuhler , finishing the menu half an hour before they open. “We have standing orders for a lot of things,” VanBuhler told the San José Spotlight, “but for the most part, we get whatever the ocean provides that day, and then decide what makes it on the menu. Keeping these are our feet.” On any given night, the restaurant might be getting ocean trout from Scotland, scallops from Japan, sea urchin from…