Fishbar

Fishbar   647-340-0227     http://www.fishbar.ca/   open Tues to Sun 6pm-11pm

Lunch at the sea…

Don’t be fooled by its commonplace exterior, Fishbar is a powerhouse of flavour and spice.   Chef David Friedman has updated some of your favourite “mom and pa” comfort foods with a twist, without updating the price. Come and feel like you’re dining at home with all the convenience of a fancy restaurant.

Start with local non-GMO (genetically modified organisms) edamame which are much smaller and sweeter than their foreign relatives, when finished with nori sea salt you will never eat them anywhere else.  A small selection of the most flavourful oysters of the season is written cleverly on a mirrored board beside the bar.  Today’s treasures: Colville bay P.E.I (fresh salt, cream, earthy), Merigomish N.S (seaweed, brine), Village Bay B.C (creamy, cucumber, sea), and the always spectacular Kumamoto WA (fresh cut grass on the first warm day of spring, cucumber).  I added my oyster’s to a superb seafood platter which also included cocktail crab claws, peel n’ eat shrimp accompanied by: fresh lemon, horseradish, and a killer chili pepper- lemon peel dill – infused vodka vinaigrette that will make an oyster lover out of anyone.  Lake fried smelts taste much bigger than they look with clean –  citrus notes.  The Oyster Po’ Boy Sandwich with spicy house mayo is supposed to served with house made pickles.  They forgot to mention their “pickles” mean pickled carrots and cabbage which I found to be confusing and a disappointment. Fries are crisp and pop with a tangy garlic aioli.

The dish that will blow you away is the tomato and chorizo mussels.  Tasting like they’ve been barbequed – are done in a light tomato sauce that is hardy but not overpowering.  You can still taste the wild mussel flavour infused within the broth.  A great menu needs an awesome cocktail list.  And that is exactly what you get with a smooth Octo’pussy martini garnished with an oyster.  Or the lime mint margarita made with fresh muddled lime, agave tequila, cointreau and a salt rim transports you straight to your last vacation on the beach – watching the sunset kiss your face goodnight.  The ocean sparkling cocktail with St. Germain Elderflower liqueur is fresh, light, popping with flavour and elderberries.

Fishbar is ambitious, affordable and committed to serving sustainable, ocean-friendly seafood.  The drinks are outstanding.  The food is excellent.  What more could you ask for?

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