The idea behind Fish N Beer Oysterette is to create a seafood joint that, according to CEO and Chef Kevin Morrison, doesn’t look or feel like a seafood joint. Morrison and Chef/Partner Aniedra Nichols wanted the place to be a mix of woodsie and warm with sleek and industrial, while letting seafood and beer shine.
You may have had Chef Morrison’s food at his Tacos, Tequila, Whiskey restaurants or at Poco Torteria (which we loved while it was in residence at Avanti Food & Beverage). Now, he’s focusing on seafood that is cooked using one of three different cooking methods – pan roasting, fried and wood-grilled. Before shucking oysters, Chef Nichols was executive chef at Elways Cherry Creek. She sources fish and shellfish directly from the mom and pop fishing boats on both coasts and on the Great Lakes.
We attended a sneak peek of the RiNo restaurant, just a few days before opening. The table tops hadn’t yet shown up as scheduled but no matter. The staff was un-flummoxed and focused our attention where it deserved to be, on the kitchen. Long and narrow, one end of the kitchen has 16 beers on tap, eight of which will always be devoted to Colorado beers, many of whom are located in the neighborhood. The other eight will be from all over the world, making for two interesting extremes of offerings. Wine and a small cocktail list will also be available but beer and fish is the focus, as the name says.
At the other end of the kitchen, the fire’s hot, coming out of the almost primitive-looking wood-fired oven with its dual pully-system that allows either a flat surface or a grill grate surface to be raised or lowered depending on the food on it and the necessary proximity to the heat – so smart! Here’s what this efficient kitchen turned out the day we visited (and happily stood at the counter awaiting each new item).
Fish N Beer is located at 3510 Larimer Street in Denver.