Bar open late
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Fish Restaurant Review: Situated in a two story house, Fish encompasses a gated patio where twinkling lights set a romantic tone at night. Master craftsman boat maker Franz Baichl built the bar, and recycled materials shape much of the physical structure. From Lyon, France, chef Nico Romo exhibits a mature understanding of nuanced flavors, a cultivated knowledge of sauces and a sophisticated creativity in the kitchen. Flavors layer in such dishes as a pan-seared tilefish and Mandarin chicken from Keegan-Filion Farm with a sauce à l’orange. We also recommend the buttermilk-soaked frogs’ legs and fried shrimp spring rolls with Thai vinaigrette, Virginia sea scallops and coconut rice punctuated with fresh green peas, and duck confit buoyed by goat cheese perched atop a steamed bun. This chef can seamlessly incorporate sriracha and tofu steak into a menu that offers bacon pork loin and curry crab soup. Pastry chef Susanna Ieronemo’s strawberry mojito parfait is so light the elements nearly float atop one another. More substantial are the blueberry cake donuts or banana ginger brûlée with a thin layer of crisp chocolate. The wine list includes selections from every corner of the globe. Argentina’s Finca el Reposo pairs nicely with the chicken. Fish's $10 lunch special allows mixing and matching wraps, soups, salads or sides, and a drink is included.