Before fishermen discovered the edibility of fish, they used each catch as bait for larger species, hoping in the end to hook the biggest fish of all—friendship. Continue the tradition with today’s Groupon to The Fish Market Restaurant on York Street in the ByWard Market. Choose between the following options:
- For $25, you get $50 worth of dinner fare.
- For $10, you get $20 worth of lunch fare.
The Fish Market Restaurant feeds patrons with fish, oysters, and crustaceans, as well as a slew of land-centric dishes. The dinner menu includes an ambitious surf and turf meal ($39.99), which brokers a truce between steak and a choice of Cuban lobster tail, garlic shrimp, or Alaskan Queen Crab. The barbecued chicken creole ($19.99) greets shy taste buds with a confident spiciness and a sweet southern drawl. Lunch goers find reprieve from cold, invisible sandwiches with the steamed fish basket ($18.99), a smorgasbord of fish pieces pitted alongside butter, lemon, and rice pilaf. The seafoodery’s gleaming wood floors, fireplace, and vintage nautical accents infuse the Fish Market Restaurant with a welcoming, cozy feeling, akin to the inside of Eugene Levy's mouth.
- What do a live jazz band, a Canadian lobster, and a bottle of Pinot Grigio all have in common? If you guessed a fabulous dinner out at Ottawa’s landmark seafood spot The Fish Market Restaurant, you guessed right. – Dosi Cotroneo, Capital Style magazine
- The main Fish Market dining room is enclosed by rough wood and brick, with nautical trappings and old advertising signs. Fish cooked without artifice is the most satisfying thing here, not to mention fastest out of the kitchen – Frommer's
Fish Market Restaurant
Fish Market Restaurant, housed within the walls of a bright red-brick heritage building in the historical ByWard Market, actually encompasses three restaurants. Founded in 1979, the maritime-themed eatery keeps traditions alive as staff brings in daily catches from international waters to the kitchen where chefs craft these fish, shellfish, and crustaceans into dishes. They reflect the restaurant’s global mentality in their cooking, blending culinary styles such as Canadian, English, Cajun, Thai, and Caribbean.
In Vineyards Wine Bar Bistro, local jazz musicians play live music each Sunday, Tuesday, and Wednesday night as servers ferry more than 300 wines and 200 imported beers to tables—a feat that requires enormous strength. Inside the main restaurant, tables draped with blue cloths sit in rows on hardwood floors, under walls hung with nautical paraphernalia such as chains, nets, and crabbing traps. The dining room fills with myriad aromas of such dishes as deep-fried coconut-crusted shrimp, spicy Cajun shrimp linguine, PEI mussels, and house platters featuring queen crab, Nova Scotia lobster, and triple A rib steaks. Servers complement dishes with a roster of 21 wines by the glass or bottle and several local craft beers on tap.