Restaurant
Red Fish Blue Fish
October 2, 2008
Former cargo container redesigned for efficiency (complete with rooftop herb garden) finds new life on a downtown wharf, where owner-chef Kunal Ghose—formerly of Go Fish—and an ace team serve up a sustainable seafood menu paired with locally sourced produce. Fish and chips are perfection, but forgo the deep fryer for the street-wise tacone ($5-12), a grilled tortilla with your choice of seafood packed with daikon sprouts, crunchy slaw, and lemon-pickled onions. Tempura-battered dill pickles sing siren songs perched atop grilled scallop burgers ($12), and sweet red curry over Kennebeck fries ($2.50, small; $4.50, large) makes poutine seem truly washed up. Bonus: compostable takeout containers keep our eco-footprint light.
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