From Our Editors
Since the first restaurant opened in 2005, each Fish Place has shared an array of Cajun and creole dishes. In fact, the names of the seafood critters they blacken, boil, and grill daily—including catfish, shrimp, and oysters—are splattered across the restaurant's wallpaper. But, when deciding on a meal, it's the hand-painted chalkboard menus one usually turns toward. The picture-filled boards showcase the eatery's lineup of traditional New Orleans-style seafood entrees, which are complemented by sides of jambalaya, gumbo, and especially polite hush puppies. They round out their menu with hearty seafood po’ boys and tacos decorated with jalapeño mayo, cheddar jack cheese, and crema fresca.
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