This is a trendspot. Designed like an aquarium that floats over two floors, this restaurant near Les Halles opened only last year. Its owners have a string of successes under their belts (Curio... Read More
This is a trendspot. Designed like an aquarium that floats over two floors, this restaurant near Les Halles opened only last year. Its owners have a string of successes under their belts (Curio Parlor, Experimental Cocktail Club) soi t's not surprising that this one has gotten well off the ground, too. Mackerel is served two ways here, on a cutting board after its been seared and then served with a spiced quinoa side dish. Or you can have it barbecued on skewers inbetween chunks of chorizo. Peruvian-based seasonings seem to be favored here with lots of lime, ginger, red pepper, and garlic present which they also use as a marinade for a ceviche dish called the � Tiger's Tongue � (leche de tigre). Persistence pays when it comes to getting a reservation. It also leans towards the expensive side.
58, rue Jean-Jacques-Rousseau
- Seafood: "Cocktails created around pisco are a must-try at the Fish Club. Then again, nearly everything here is a must-try though if you want the sure bet, stay with the fresh-caught special of the day."
- Best for Seafood Because: Everything these guys do, whether it's a cocktail club, a steak joint, or now this fish restaurant, turns to gold.