Our story is so simple it can be summed up in one word, Quality. Our chefs have a genuine passion for quality by sourcing the finest ingredients from the land and sea and preparing them in a way to allow our food to speak for itself. We insist on only jet fresh seafood delivered to the restaurant six days a week and sometimes even on Sundays matched up with fruits and vegetables fresh from the farm. From our hand selected USDA inspected meats to our homemade from scratch soups and sauces something great is always cooking in the kitchen at Tin Fish.
Curtis, our master wine sommelier, hand selects each bottle of wine with only the highest regard to how it pairs with the food at Tin Fish. Every bottle is highly scrutinized before being added to our list only when a wine is at its peak will it be offered in our selection. At Tin Fish we see wine as an important facet of dining and only invest in vintages that offer our guests a remarkable return.