Fishbar

It’s peach week!! Come by for a sweet and spicy sample of fresh peaches at their peak!

We’re serving Hamachi Crudo featuring burnt peach, XO, peach dashi, jalapeños, and chili oil. This dish absolutely melts in your mouth. 100% of proceeds from this dish will be donated to CURE Childhood Cancer.

As an extra special treat we’re also serving rich, silky lemon tres leches with lemongrass, smoked peaches, and lemon thyme.

Tender calamari with a bit of a kick.

Marinated in harissa and herbs, we first bake the carefully cut Pt. Judith Rhode Island longfin in our Mibrasa before grilling until lightly charred. This process, and the quality of the catch from our fishing partner, ensures everything that’s coming to your table is neverrr chewy.

We brighten the dish with a squeeze of lemon, light oil and freshly cut cilantro, and pack in a bit of crunch from our fried shallots.

Check out this squid and more of our fresh seafood on the menu via our link in bio!

Bartender. Tomb Raider. The People’s Champion.

If you’ve sat at our bar, you’ve probably experienced Emma’s magnetic personality and incredible sense of humor. Behind the scenes, she can always be relied upon to lend a helping hand.

Her perfect meal at Fishbar starts with our tuna tartare, followed by the sweet potato paired with our rainbow trout. As for drinks, she’s a fan of some off-menu modern classics, with her go-to cocktails including a Paper Plane or a Naked & Famous.

3 new drinks are joining our cocktail lineup this week! Please meet:

Rhuberry Tuesday: slightly creamy and super summery 🦩

Livewire: a Valentine’s Day special we’ve been in a tumultuous situationship with and just can’t let go of ⚡️

Channeled Orange: fizzy and fun 🍊

Check out these new additions and revisit your favorites (Agua de Gilda, we love you 🫶) starting Tuesday!

A farewell to Lily!!

This spunky and sweet lady has served as our expeditor since day ONE and is heading (with her brand new degree 👏) to pursue incredible things in NYC. If you’ve dined with us you’ve likely experienced her work; as our “expo” she keeps the kitchen in rhythm and manages the flow of dishes to you all.

Tonight is Lily’s last night at the pass so make sure to say hi, and wish her luck on her next adventure!

Gotta shout about our trout for a sec 🎣

this delicate and flaky rainbow trout comes to us from the mountains of Western North Carolina. Perfectly crisp from time on the hearth, the trout is infused with rich Mediterranean flavor in the form of a caper-olive-pine-nut salsa and smoked tomato sauce.

Meet Victoria, our chef de partie 😎

Not only does Victoria make all of our desserts and breads, she’s always there to lend a hand on prep; and if you’re lucky, you may catch her holding down the cold station during service.

With time spent at The Grey and Brochu’s, you already know she brings unmatched work ethic and impeccable skill to the line. Next time you dine with us, make sure to save room for dessert 🍮

From dayboat to bowl take a peek behind the scenes at one of our specials for the weekend. This wreck fish was cleaned by Chef Charles this morning before being baked and served in a light sauce. Swipe to see some of the process!

As light and bright as the season’s it’s named for, our Spring Salad features fennel, arugula, dukkah and a green goddess dressing!