Paul Arias, Chef
The Fishery
5040 Cass Street
San Diego, California 92109
The Fishery
5040 Cass Street
San Diego, California 92109
Phone: (858) 272-9985
Dear Mr. Arias:
We’ve been to The Fishery many times in the last several years and have always been served great, fresh seafood. Your dining room is simple but elegant, warm and comfortable. Your servers are among the most knowledgeable of any restaurant in San Diego. They are casual and friendly yet professional enough to make us feel like we are having a fine dining experience. The Fishery feels like a neighborhood restaurant even though you serve seafood that rivals any “fancy” seafood eatery in town.
On our last visit, we had an extraordinary meal. We ordered a cup of Clam Chowder ($4), the Steamed Mussels with Linguica, Fennel and Roasted Jalapeno Butter appetizer ($12) and your entrée special: Monkfish over Lobster Succotash ($26). For drinks, we had an Anchor Steam draft ($5) and a bottle of Sea Dog Blueberry Wheat beer ($3). Our drinks came out quickly with a basket of hot sourdough and wheat bread with whipped chive butter. Both breads were very good and we especially liked the whipped chive butter.
Our Clam Chowder came out first, sprinkled with paprika and parsley. The cup was a generous serving of hearty, New England Clam Chowder, with big chunks of tender potato and plenty of clams. The fragrance from the mussels, perfumed with the aromatic fennel and the faint smell of the ocean, foretold the beautiful flavors of the dish. The grilled garlic toast served with the mussels was perfect for dipping into their buttery broth. The plump mussels were tender and mild against the spicy, salty linguica and smoky jalapeno butter. We love mussels and this composition was delicious.
The Monkfish over Lobster Succotash Special was incredible. The Monkfish was so tender it didn’t even require chewing; it literally melted in our mouths. The crispness of the fresh corn and lima beans contrasted the tender Monkfish and Lobster. The heavily herbed cooking liquid of the succotash, combined with the buttery Lobster, created one of the best dishes we’ve ever had, seafood or otherwise.
Yours Very Truly,
San Diego Restaurant Review
Dear Mr. Arias:
We’ve been to The Fishery many times in the last several years and have always been served great, fresh seafood. Your dining room is simple but elegant, warm and comfortable. Your servers are among the most knowledgeable of any restaurant in San Diego. They are casual and friendly yet professional enough to make us feel like we are having a fine dining experience. The Fishery feels like a neighborhood restaurant even though you serve seafood that rivals any “fancy” seafood eatery in town.
On our last visit, we had an extraordinary meal. We ordered a cup of Clam Chowder ($4), the Steamed Mussels with Linguica, Fennel and Roasted Jalapeno Butter appetizer ($12) and your entrée special: Monkfish over Lobster Succotash ($26). For drinks, we had an Anchor Steam draft ($5) and a bottle of Sea Dog Blueberry Wheat beer ($3). Our drinks came out quickly with a basket of hot sourdough and wheat bread with whipped chive butter. Both breads were very good and we especially liked the whipped chive butter.
Our Clam Chowder came out first, sprinkled with paprika and parsley. The cup was a generous serving of hearty, New England Clam Chowder, with big chunks of tender potato and plenty of clams. The fragrance from the mussels, perfumed with the aromatic fennel and the faint smell of the ocean, foretold the beautiful flavors of the dish. The grilled garlic toast served with the mussels was perfect for dipping into their buttery broth. The plump mussels were tender and mild against the spicy, salty linguica and smoky jalapeno butter. We love mussels and this composition was delicious.
The Monkfish over Lobster Succotash Special was incredible. The Monkfish was so tender it didn’t even require chewing; it literally melted in our mouths. The crispness of the fresh corn and lima beans contrasted the tender Monkfish and Lobster. The heavily herbed cooking liquid of the succotash, combined with the buttery Lobster, created one of the best dishes we’ve ever had, seafood or otherwise.
Yours Very Truly,
San Diego Restaurant Review
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