This adorable family run fish and chips shop has a secret. It’s called good old fashioned cooking…an art that has nearly been forgotten utilizing the Tallow method (rendered beef in place of oil). This is first I’ve ever heard of such a practice, but it sure does make a difference!
But enough about the method. The bottom line is HOW does the food taste? Let’s start off with the first course: The Witch’s Brew house chowder. Creamy warmth envelops me with that from-the-heart and soul-seasoning feeling – totally a nostalgic love. Halibut croquettes arrive next, packed full of flaky meat; the ratio is 7:1 – meaning more of the succulent fish, less of the breadcrumb-like filling.
The ending, was bittersweet. I deeply enjoyed the richly browned crust. However, the white fish was a tad dry. Onion rings served here are also of a time past; coated thickly in a grease-soaked batter, finishing with a zing baking soda. Nothing to really say about the acidic coleslaw other than I didn’t like it.