The Shipwright’s Daughter in Mystic Has Become Synonymous with Sustainability and Building Community

(Beautiful, delicious, and now award-winning plates of food)

We first spoke to Chef David Standridge in our Summer '21 issue and knew we were on to something delightful.

From formulating a concept and mission, launching educational programming and community outreach, to gaining national recognition and numerous awards, The Shipwright’s Daughter has worked hard for the attention it has deservedly received. 2022 in particular saw heavy-hitting nods to Chef David Standridge and his team.

“Team…” The awards and recognition are wonderful of course, but David is most proud of the team he has in place now. The hospitality industry and turnover are often spoken about in the same breath, and the pandemic saw people leaving the industry in droves, and yet, David knows it takes time to build a successful team. It takes time to find a rhythm, to strike a balance between the mission you are trying to uphold, and the identity you are trying to convey. And frankly, it takes time for people to get in sync with what you’re trying to do and to really understand the meaning that underscores it all. “It’s very much a living thing,” David says, and if everyone is not on board, then it doesn’t work.

One member of the Shipwright's crew, who most certainly “gets it,” is General Manager Claire Procaccini. “Being able to watch and take part in The Shipwright’s Daughters' growth over the past few years has been such an incredible experience, not only with the developments of our food and beverage programs but in the participation in our community and collaborations with local businesses,” she says. Claire is also the one behind some of the restaurant’s most inventive and notable cocktails. “The positive feedback has been overwhelming and I am proud to be part of a team where everyone feels supported with a business who nurtures the growth and creativity of its employees.”

Beyond beautiful, delicious, and now award-winning plates of food, The Shipwright’s Daughter has become synonymous with sustainability and building community. 2022 opened with the restaurant being recognized as a Smart Catch Leader by the James Beard Foundation, just one of two restaurants in Connecticut. According to the JBF site, “Smart Catch is an education program created by chefs, for chefs, to increase the sustainability of the seafood offered on menus.” David and team are now encouraging more businesses in the community to follow suit.

Michael and David with a string of dry-aged ducks

The Team
Executive Chef, David Standridge
Sous Chef, Michael McHugh
General Manager, Claire Procaccini
Restaurant Manager, Camille Williams
Restaurant Manager, Jackie Johnson
Wine Director, Kathleen Standridge

(left)Sliced Steak with Many Layered Potatoes; (right)David and Kathleen Standridge

(left)Organic Berkshire Pork Chop with roasted root vegetables, braised kale, Black Mission figs, and creamy whole grain mustard sauce; (top right)Fresh baked bread; (bottom right)the Beetnick Cocktail 

I caught up with Chef David his wife Kathleen, a trained sommelier and the restaurant’s wine director, at a recent event at the Culinary Institute of America. While talking to current students about externships, they were impressed with how many students asked about their mission and philosophy on sustainability.

As a chef, David is extremely proud that he’s been able to establish relationships with vendors, fishermen in particular, who really understand the importance he places on sustainability and zero waste in his community and at the restaurant. Quality will win every time and he’s thankful for the trust he can place in those making the catch. He recalls one fisherman in particular who has really gotten to understand Chef’s position on quality, and therefore didn’t even drop anything off one day because he knew David would pass.

Mystic has received a vast amount of press lately for how much the culinary community is there to helm and uphold missions of sustainability, quality, and great taste. Many of us agree that we appreciate those stories more than another coastal listicle. Shipwright’s is certainly proud of its position helping to grow the area’s esteemed reputation. “Frankly, we want people to copy what we’re doing. It can only be better for the community and our diners if they are guided by the same priorities. We love the recognition for doing the right thing.” And, in terms of diners, they should be more discerning and asking questions too. David adds, “We get our fish the day of or day before. I recall one time, after a Nor'easter, not having fish on the menu and thinking, if someone is eating fish tonight at a restaurant, they should be asking themselves, where is this fish from?”

Awards & Recognition Distinction: Smart Catch Leader, James Beard Foundation CRAzies: East Region, Best Restaurant Best Restaurant of the Year in Connecticut Wine Spectator: Award of Excellence

(left)David butchering a fresh tuna; (right)Local monkfish with chickpea socca and Moroccan Zaalouk

In addition to just doing the right thing and creating menus that define a sense of complexity and diversity using local produce and products, the restaurant has added a mix of educational outreach and business collaborations. From guest speaking and producing instructional videos to demonstrations, David has been able to step away from the stove to share best practices with the community and beyond, things that, in large part, happen when you’ve built a team that works together on a shared objective. Additionally, when Kathleen came on board, she brought with her a level of expertise that not only enhances the restaurant’s already popular menu and has gained national press and attention but also gives her a platform to do more in the community.

“We want to use our platform to do some good,” she mentioned when discussing the restaurant's Glass for Good program. The monthly promotion features a particular brand or bottle then encourages customers to enjoy a glass (or two) of it during their visit at the restaurant. Proceeds from each glass go to a different cause each time. “It’s silly to not try and do better for our communities,” she continued. During Black History month, proceeds went towards mentorship and educational opportunities for those interested in the wine business. Later this spring, wines made by female producers will be featured with proceeds going to Safe Futures, a local organization serving women’s shelters across Southeastern Connecticut.

As if all of the above wasn’t enough, The Shipwright’s Daughter has also been participating in numerous collaborations with other culinary and beverage talents in the area. At the end of the winter, they hosted a Whisky dinner, and they are ramping up for another Kelp Festival this spring featuring Suzie Flores of Stonington Kelp. In just three years, the event has grown from just a few contributors to 35 vendors, restaurants, and bars. In May, in honor of the tenth anniversary of Joshua Bernstein’s Beer Craft Guide, they’ll host a beer dinner with house made sausage and charcuterie. “We have always wanted to have a collaborative kitchen and now, with a team we respect and trust, a team that speaks the same language, we have it.”

• The Shipwright’s Daughter is located at 20 East Main Street in Mystic, at The Whaler’s Inn. www.shipwrightsdaughter.com IG @shipwrightsdaughter