local nuggetS

Fi S HBar
writ ten By: Quinn r oBertS
open for just over a year, fishBar in el porto has already begun making quite a name for itself. with lines out the door on the weekend, locals have begun flocking to the restaurant for its reasonable and unique menu, along with its fun atmosphere. modeling the restaurant after classic american seafood houses, fishBar has a long wooden bar that seats about 20 and shell shaped booths that surround it, along with bamboo walls and ceiling fans to create a casual beach vibe. we just knew we couldnt stray too far from the characteristics of the building and the area, chef Jessica Jordan said. we really wanted to appeal to the locals. and after a year, we have exceeded our expectations and everyone elses. it has been Jordans goal since the first day fishBar opened to have not only have the freshest seafood, but to deliver the best value to customers. on the phone with vendors every week, Jordan gets seafood from across the globe, looking for the best seasonal seafood. we strive to be very competitive, Jordan said. we take serious pride in how fresh our seafood is. we are fanatical about it. we just wanna pass that along to the customer. while Jordan does play around with the menu, she always makes sure to have consistent items. Some customer favorites include: mesquite grilled mahi mahi ($14.99), shrimp and scallop skewers ($13.99) and mesquite grilled salmon (14.99). unlike many restaurants that just have happy hour monday-friday, fishBar has specials seven days a week. Some of their best deals include: Shrimp Shack monday (seven shrimp specials under $7), lobster thursday ( $25.99 for a 11/2 lb. whole maine lobster and two sides) and Sunday funday (fishBar bloody marys and mimosa pitchers). however, it isnt just the food, but the drinks--one in particular--that also keeps locals coming back for more. getting second place in a national contest, the fishBar bloody mary ( the bars #1 selling drink) could literally be considered a meal in itself, with a strip of applewood smoked bacon, one shrimp and pickled asparagus in every glass. we are on the 30-year plan, manager Simeon moses said. we dont want to be here today and gone tomorrow. we want to be here for the locals for the next 30 years. we want to provide good food and service and keep people coming back year after year.

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SouthBaydigS.com | 4.20.2012

Photo g raPhy by kieron MCk ay