Bar open late
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Fish Restaurant Review: Situated in a two-story Charleston single home, Fish encompasses an interior courtyard 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. Among the interesting dim sum starters, we recommend the duck confit steamed bun buoyed by truffled goat cheese. This chef can seamlessly incorporate sous-vide octopus and 72-hour short rib into a menu that offers curry crab soup and bacon fries with Sriracha ketchup. There's a focus on seafood, as to be expected by the restaurant's name. Chef Romo is also a Seafood Watch partner in sustainability. Virginia sea scallops and coconut rice may be punctuated with rainbow carrots and cauliflower. The dessert dim sum comprises chocolate cake, sticky date cake, semifreddo pop and panna cotta. The wine list includes selections from every corner of the globe.