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STL Magazine Kitchen Q&A: Eliott Harris

At age 19, he was handcutting lox at Sherman’s Stage Deli. Nineteen years later, you can find Eliott Harris handcuring imported mackerel at Miso on Meramec and single-handedly nudging Clayton’s first sushi restaurant back onto the local radar (or is that sonar?) screen. Like a rowdy school of yellowtail, eight-year-old Miso has cruised, stalled, changed direction, and is now again surging forward. But how can a Johnson & Wales–trained American excel—or even gain respect—in a craft so inherently…Japanese? We’ll let Harris slice it up for you.

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