Opening on February 24, PREY pays homage to the predator and prey interconnections of the food chain. Climate change, habitat destruction, nonnative species, pollution, over-crowding of the planet with humans, overfishing and over-harvesting of wild animals are all ways that humans have damaged the predator and prey relationships. By featuring local sustainable seafood, wild and nonnative species, and organically farmed produce, PREY transforms consumption in a manner that helps restore and rehabilitate human and planetary health. Items found on the menu are indigenous to Florida and Chef Bun will hunt, dive and forage for all himself.