The sauce is thick and tomato-y - so much so that it turned already overcooked rice to mush, giving the meat and fish nothing to cling to.ĭrinks: Happy hour is prime time for a visit to Fish N Beer. The wild sea bass jambalaya ($24) is a smorgasbord of proteins, featuring wonderfully charred, wood-grilled sea bass atop the jambalaya, a mix of shrimp, chicken and andouille sausage. (We would welcome a second cup of the crunchy, peppery slaw, though a spicy version is available upon request.)įNB, the restaurant’s take on fish and chips ($15) falls flat on flavor, too, as the entire fried coat slips off as you eat. It’s cloying and unappetizing.Ī four-bone rack of ribs ($15) is cooked to luscious tenderness but is let down by bland barbecue sauce. But that jar is filled to the brim with melted butter that, once the crab is gone (which it quickly will be), you’re expected to dip already buttered, grilled bread into or risk wasting more than half of the dish. Crab in a Jar ($10) is aptly named: Three or four bite-sized pieces of tender crab do, literally, arrive at your table in a jar. Peel N Eat shrimp ($11) are so over-seasoned that they become dry and lose all of the ingredient’s suppleness. The clams in the clam chowder ($10) are tough and dry despite sitting in a bowl of broth. Misses: The production errors at Fish N Beer are seemingly minor, but they almost always impact a main ingredient. (Note: At the time of this review, the dessert menu was being overhauled, but if there’s pie available, order it.) New breakfast spot serving up egg dishes in downtown Lovelandĥ can’t-miss menus for Denver Restaurant Week Mountain towns aren’t known for their dining scenes, but that is changing in Summit CountyĬhook closes Stanley Marketplace location after nearly three years “Politeness is out the door”: Bartenders, servers tell all about customer behavior after COVID-19 The fish is charred but tender, smoky without being overpowering, and the couscous acquires a nutty flavor from being toasted on the stove. Your best bet for the main courses is the whole grilled Colorado bass ($28), from Alamosa, with Israeli couscous and Brussels sprouts. During happy hour, the Po Boy Slider ($4 each) features tender, nicely crisped shrimp, lettuce, tomato and a creamy Louie dressing. A less dense bread option than a brioche bun would be an improvement, though, so it could retain the heat of the grill while you eat. The main ingredient is buoyed by the house slaw (more on that below) and melty American cheese. It’s then hand-sliced and finished to order, so the meat retains all of those flavors.
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A whole loaf of bologna is coated in yellow mustard and cracked black pepper and then smoked for about four hours. If you’re looking for a between-the-bread option, check out the SNG Bologna ($11). Yes, there’s grilled bread (from City Bakery) for dipping. Rather than bake the bivalve mollusks and hide them under a crust of breadcrumbs, Fish N Beer’s fire-grilled options are simply heated up via flame until the small pool of melted garlic or extra-spicy devil butter is perfectly melted.įor a larger appetizer, try the PEI mussels ($15), which arrive in a bowl of luscious white wine and garlic broth. Here, you can choose between fresh and grilled ($3 to $4 each).
Hits: Oysters are the only proper way to begin a meal in any fish-forward establishment.
There’s also an artificial-turfed patio out back with four white picnic tables.
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(Though the proximity also means observant customers will notice inconsistencies in plating - like a white ramekin spilling over with cheesy pasta on one Lobster N Mac plate, and a barely full container on the next - that are all too common during the dinner rush.) The rest of the dusty blue room is taken up by white booths and freestanding metal community counters and accented by oyster-inspired art. Those counter seats are, unsurprisingly, the best in the house.
An open, glass-fronted kitchen allows diners to watch their Colorado bass cook over oak-and-hickory-fired flames. If the food can rise to the festive occasion that the rest of Fish N Beer fosters, the restaurant will have a promising future in a neighborhood flooded with tasty eats. In most cases, minor tweaks would have big impacts. The food, though, and the attentiveness of the service could use some finessing.
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From the wood-fired grill in the open kitchen to the boisterous guests to the fabulous beer list, the eatery clearly knows how to have a good time. Friday, March 10th 2023 Home Page Close Menuįish N Beer 2.0 is fun.
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