Vernick Fish

Gather around the table at Vernick Fish.

From intimate celebrations to corporate dinners, our semi-private dining room accommodates groups of 12-28 guests and offers a welcoming setting to enjoy Chef Greg Vernick's seasonal cuisine, warm hospitality, and thoughtfully curated dining experiences.

✈️🍸 Pack your passport.

On Thursday, October 15, Vernick Fish unveils The Cocktail Atlas, bringing together its own bar team and acclaimed bartenders from Bandista, Marcus, and Charles H. for an evening of destination-driven hospitality. Together, they’ll be pouring cocktails inspired by their respective cities, paired with destination-inspired menu items from the Vernick Fish kitchen - the night will be built around the flavors, techniques & drinking cultures of four cities around the world.

No reservations required for the bar and lounge experience. Dining room reservations include access to a special roaming highball cart experience.

Philadelphia. Houston. Montreal. Seoul. One night at Vernick Fish.

Salmon from New Zealand's Big Glory Bay, peak-season, locally sourced tomatoes, crisp cucumber, olive oil and cilantro. Our latest crudo set is fresh, bright and made for these last warm days of the season.

A spicy and sweet drink to usher in the new season: The Andean Glow.

Suyo pisco, genepy, green apple, long hot, and lemon come together to create a cocktail that balances sweetness, acidity, and heat. Available at the bar daily.

A light and flavorful fruit dessert to close out your meal: greek yogurt semifreddo; garnished with macerated strawberries, fruit gel, mint, & basil.

From delicate hiramasa ceviche and tuna crudo to mouthwatering wagyu striploin and spicy pork rigatoni, guests will discover a menu that celebrates the vibrant flavors of surf & turf.

For an even more immersive experience, enjoy optional wine pairings and handcrafted cocktails by our own Jon Bamonte and Sunny's Will Thompson.

Limited reservations remain for 9/10.

A bright and colorful seafood dish as we send off summer. 🌊

Grilled black bass with sliced heirloom tomato, avocado, sumac, and radish.

Our limited-time caviar special brings together memories of summers past, inspired by Chef Greg Vernick's childhood trips down the Shore and Chef Dave's time spent along the southern coast.

The dish features a crispy crab cake made with lump crab meat, butter, corn, scallions, serrano chiles, and melted Swiss cheese, topped with a chilled crab and corn salad. Finished with caviar and freshly chopped scallions, each bite balances rich, sweet crab with a touch of heat and a refreshing finish.

Available throughout August.

Philadelphia welcomes Miami.

On Thursday, September 10, we're hosting our friends Chef Aaron Brooks and bartender Will Thompson of Sunny's Miami to Vernick Fish for a one-night-only dinner alongside Chef Greg Vernick, Chef Dave Paterniti, and Lead Bartender Jon Bamonte.

The menu will showcase Vernick Fish’s finest seafood selections and Sunny's celebrated steakhouse classics – a unique opportunity to experience the culinary talent of two acclaimed kitchens, expertly crafted cocktails, and the spirit of a group of friends coming together for one unforgettable evening.

Reserve your table through the link in bio.

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