Top-Notch. I went to fishbar when it first opened up in May, and then again towards the end of the summer (early September). Much has been done to upgrade the appearance of the place in those months: a new roof and windows were put in, replacing the old (and rather nasty looking) canvas roofing.

The food is top-notch. I tried the Hoppin-John with scallops, and my wife had the pan-seared tilefish -- both perfectly well cooked, not dry but moist and tender. We also had the smoked bluefish appetizer (you'll be surprised, I promise), and chowder, which was very creamy and had crunchy bits of fresh corn.

The second time I visited, I was waited on by one of the owner's, Daniel, who told me that the other owner, Jennifer, was cooking. This time I tried the monkfish sliders, which was a very fun dish. The french fries are some of the best I've had.

Best of luck to this young couple and their first restaurant.

Heart

Fishbar

Partner Sites: