From Our Editors
Even before starting up a fish joint, Ray Noonan was no stranger to seafood. The seasoned fisherman had spent years scouring Palm Beach waters, reeling in local fish of every size and color. Considering it a shame that so few local restaurants took advantage of the fertile seas that surrounded them, Ray opened a Palm Beach branch of The Tin Fish—a popular San Diego-based seafood chain with more than 13 eateries around the country.
Servers bustle about behind the counter of the cheerful restaurant's lower level, slinging cod tacos, lobster burritos, and fried-fish sandwiches. Guests perch at cushy red booths, sousing creamy clam chowder and crispy fried clams in squirts of sriracha and tabasco sauce. Bartenders in the restaurant's second-story bar, meanwhile, dole out drafts of beer, uncork bottles of international wines, and fold imaginative ingredients into a variety of specialty cocktails, including the Top of the Fish Tea, which was lauded by reporters from PB Pulse as "a top shelf variation on a mojito." The warm space is decorated with nautical knickknacks, including orange buoys, wooden oars, and watercolor pieces painted by local mermaids. Throughout the week, the lively spot hosts special events, including trivia nights and live music.
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