Vernick Fish

Join us for Social Hour at the bar & lounge from 4:30 - 6:30 PM, Sun - Thurs. Experience a selection of exported French wines, seasonal cocktails, and access to our full menu.

It's half-past teaquila time.

Oaky notes from the tequila and aged genever are complimented by dry fino sherry, topped with silky masala chai for a velvety milk punch cocktail.

Our lunch service is taking a summer vacation, returning on Tuesday, September 8. See you for dinner daily, beginning at 4:30pm. 🐟

Book Now: https://bit.ly/4ywFsDW

Cool down with cocktails worth lingering over.

Meet the St. Agrestis Phony Negroni (zero-proof) and “Do As I Say, Not As I Do” - two distinct sips for summer nights at the bar.

A platter of chilled seafood, a round of cocktails and good company - summer at Vernick Fish is in full swing.

Pristinely fresh seafood is what summer tastes like.

East coast oysters, shrimp cocktail, and amberjack tiradito.

The talent behind the plate. Chef de Cuisine Dave's passion, leadership & dedication inspire our kitchen every day. As he reflects on his journey after 7 years with Vernick Fish, he's quick to credit the team that brings every guest experience to life: "I have grown so much in my time here as a chef. I am so thankful for this opportunity with Greg, as well as my amazing team of sous chefs and cooks that make all the magic happen for our guests." — Dave

In celebration of Independence Day, we present our beverage, found on 's Spirit of '76 Philadelphia Cocktail Trail: The Fish House Punch, a tableside cocktail experience. The beverage is a balance of vibrant citrus, fruit, and aged spirits, garnished with your choice of "tackle" from our tackle box.

Inspired by Chef Greg Vernick’s cherished summers down the shore, our Fish Market Menu celebrates the bounty of the season with fresh catches and costal flavors.

Available Monday through Friday for $49 per person, it’s a summer dining experience not to be missed. 🌊

The kind of lunch that feels right before a long weekend down the shore.

Jerk Grilled Branzino with kale, coconut broth, and green papaya escovitch.

Our lead bartender .bamonte crafting a crisp and refreshing martini.

Join us at the bar, every day starting at 4:30 pm.

A part of the Perfect Pairing - Costal Herb x Endive & Baby Gem Salad.

Tarragon, sunflower seeds, and cured egg yolk, with a vinaigrette that is light, bright, and delicately balanced. Paired with a martini composed of tarragon-infused gin, Meyer lemon vermouth, árbol chili tincture, and stirred with toasted sunflower seeds.

Where every detail blooms✨ Fresh florals set the tone as we welcome you into our dining room at Vernick Fish.

Chef Greg crafting menus that celebrate the season; where every ingredient is fresh, local, and at its peak, and every dish tells the story of what’s growing right now. 🌿

Scallop Crudo with buttermilk, rainier cherry & shiso.

From the dinner menu: Roasted 14oz prime ribeye with fermented spring onions, ramps & veal jus.