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The Fish Market Restaurant Restaurant Review: Fresh from the coast seafood has been the draw at The Fish Market Restaurant for more than 30 years. The place is comfortable and colorful with flags strung across the ceiling of one dining room, which also features a brick wall with wooden shelves holding art. Guests may order at the counter in the large market area, although an oyster bar on one side of the market and one full-service section offer table service. The popular gumbo is made daily. Some dishes reflect owner George Sarris’ Greek heritage, such as the baby octopus over orzo with red sauce. The lobster roll comes with rémoulade sauce on the side, and there’s a panko-, Parmesan- and herb-crusted cod. Etouffée features either redfish or crawfish, and there are six variations on po’ boys. Grilled seafood options abound for those watching calories. Southern sides such as fried okra and black-eyed peas are good choices, along with feta-caressed Greek coleslaw or Greek potatoes. Sweet-tooth endings are satisfied with desserts such as Key lime pie or baklava. The mostly American wines, beer and cocktails complement the fare. Visit the expanded market section before you leave. You may be inspired to make your own creations at home.