THIS RESTAURANT IS CLOSED Chez Fish

THIS RESTAURANT IS CLOSED Chez Fish Restaurant Review:

Chef Roland Gilg and owner (and also chef) John Steinhilder govern Chez Fish, a charming and petite seafood restaurant attached to a small seafood market that caters to the Kiawah-Seabrook-John's Island market. The French influence is apparent, but otherwise the menu is an exercise in "how many ways can one cook a fish?" That's good news for the diverse group of diners however, since the sesame seared tuna is as well-executed as the prosciutto-wrapped snapper over fig reduction or the lightly breaded fried grouper with classic Carolina red rice and a light creamy sauce. The crème brûlée is barely laced with lemon---just enough to enhance the custard. The specials menu, while significantly more expensive than the regular offerings, is consistently intriguing and clearly where the Gallic heart of Gilg comes shining through with simple delights like a charcuterie plate and garlic cream soup that is smooth enough to make one think of fuzzy blankets as much as dinner.