What to Eat at Fish, Opening Tonight at 13th and Locust Streets

By
Mike Stollenwerk
Mike Stollenwerk Photo: Fish

Following a somewhat impromptu and dialed back New Year’s Eve celebration, some practice runs and mock service, a newly reconfigured and relocated Fish will finally officially open tonight. If you recall, chef-owner Mike Stollenwerk is bringing his flagship from 17th and Lombard to the corner of 13th and Locust. The new space, which is on the ground floor of the Independent Hotel, promises three times the space as the previous spot. While the menu’s focus will remain the same, in it’s new digs, Fish will present guests with a larger array of raw bar selections as well as more first and second course options. Plus the desserts options get an upgrade by way of newly appointed Pastry Chef Monica Glass. Fish’s menu boasts an anchovy panzanella salad with roasted shallots, semolina crouton, and grana padano; a pastrami-crusted mahi mahi with braised red cabbage, potato butter and pickled radish; and a prime ribeye with wild mushroom hash and Maytag blue for the landlubbers. Keep reading to peep the full menu.

Fish, 1234 Locust St., (215) 545-9600


Raw Bar

East Coast Oyster 2.5
West Coast Oyster 3
Wild Top Neck 1.25

Crudo

Salmon Belly, Himalayan Salt, Lemon, Chive 9

Hiramasa, Tamari, Cucumber, Lime 10

Chilled
Shrimp (3), Piquillo Pepper Relish, Horseradish 8

Lobster, Harissa Cream, Apple 12


King Crab, Poached Egg Vinaigrette, Tabasco Cornbread, Scallion 13

Snacks

Skate Chips, Parmesan Powder 5

Fried Brandade, Fried Caper, Remoulade 6

Cured Meat Board, Cornichon, Toast 8

Daily Tartare 7

First Course

Radicchio 9
Quince, Cheese Curd, Spiced Walnut, Preserved Citrus

Anchovy Panzanella 10
Roasted Pepper, Frisee, Roasted Shallot, Semolina Crouton, Grana Padano

Roasted Baby Beets 12
Chicken Liver Mousse, Crispy Chicken Skin, Pear Mostarda, Charred Romaine

Shellfish Bisque 11
Daily Garnishes

Blue Bay Mussels 11
Panang Curry, Lemongrass, Smoked Coconut

Wild Littleneck Clams 13
Piperade, Chorizo, Espellete Pepper

Char Grilled Octopus 14
Shishito Pepper, Cerignola Olive, Speck, Fried Egg Yolk

Scallops 15
Celriac Aioli, Braised Celery, Brown Butter, Truffle

Lobster 15
Salsify, Beech Mushroom, Mustard Greens, Foie Gras Béarnaise

Second Course

Mahi Mahi 26
Pastrami Crust, Brioche, Braised Red Cabbage, Potato Butter, Pickled Radish

Cod 26
Serrano Ham, Roasted Grape, Caramelized Cauliflower, Marcona Almond Gazpacho

Skate Wing 28
Truffled Speatzle, Melted Leeks, Parmesan Broth, Winter Truffle

Monkfish 27
Curried Mussel Stew, Butternut Squash, Black Olive, Fennel, Puffed Cous Cous

Cobia 26
Brussel Sprouts, Parsnip, Caramelized Onion, Lamb Sausage, Pomegranate, Pistachio

Loch Duart Salmon 25
Smoked Eggplant Puree, Hericot Vert, Sauce Gribiche

Poussin 24
Lentils, Dates, Pancetta, Roasted Belgium Endive

Prime Ribeye 32
Wild Mushroom Hash, Cress, Pickled Shallot, Maytag Blue

What to Eat at Fish, Opening Tonight at 13th and Locust Streets