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The Fish House Restaurant Review: The Fish House takes the old southern fish camp restaurant genre and gives it a veneer of worldly spice and polish. Chef Jim Shirley---who has parlayed his success here into a small restaurant chain---applies both basic and creative cooking techniques to hyper-fresh fish and seafood. If you have a hankerin' for a platter of fried or grilled fish and shellfish, you won't be disappointed. But you can also get pecan-crusted snapper, and calamari with a chutney dipping sauce. Tuesday is Thai night and all that ocean freshness gets folded into hot curries, satays and pad thais. Expanding on the concept of the "raw bar," there's also a sushi menu. Shirley's signature dish, Grits A Ya-Ya, is a variation on the low-country shrimp grits theme and offers shrimp, bacon, spinach, mushrooms and cream over smoked Gouda cheese grits. Save room for the tart Key lime pie or the whisky-soaked Hawkshaw bread pudding. The Atlas Oyster House next door, owned by the same people, serves up its namesake bivalves in a range of preparations.