"At Fish City Grill, we want our customersto know they can ‘get all this here’ by featuring an outstanding dining experience at affordable prices," said Bill Bayne, CEO and cofounder of Fish City Grill. "Our menu reflects simple dishes that are bold in taste, regional in flavor and hearty in presentation. Our customersknow what they enjoy in terms of seafood, and we listen.”
What customers might now know, is that some of Fish City Grills’ most popular menu items (i.e., Oyster Nachos and Serafin Fish Tacos) have originated from the restaurant’s chalkboard, a distinctive aspect of the brand that enables each store to create and offer unique, regional dishes based on the types of fish available and flavors guests crave. Without changing the full menu, the chalkboard allows stores to feature new dishes, at various price points, that are competitive in the industry. What can be seen on the chalkboard at lunch is not usually what will be featured at dinner, as items change each shift, and at each location, based on the manager’s culinary direction.
The first of four new menu items, Crawfish Half & Half, was a chalkboard favorite that will now live full-time on the menu thanks to strong, positive customer feedback. This dish includes heaping portions of both Crawfish étouffée and fried crawfish tails, served with rice, allowing guests to get two bold flavors in one dish.
No seafood menu would be complete without shrimp cocktail, and Fish City Grill has taken theirs to a new level with Raphael’s Mexican Shrimp Cocktail, featuring shrimp, tomatoes, avocado, jicama and onions in a spicy cocktail sauce, served with tortilla chips. This appetizer is piled high in a martini glass and blends together all the ingredients that mix well together on the palate.
Fish City Grill is proud of its improved Shrimp, Catfish and Oyster platters. Piled higher and served bigger, catfish and shrimp platters can be grilled, fried or blackened, while oyster platters can be fried or shucked to order.For side dishes, all seafood platters arenowserved with Virginia’s apple cider cole slaw, hush puppies and waffle fries or rice. Hush puppies are an addition to all platters – a little something extra for guests to enjoy.
For the non-seafood eater, Fish City Grill has revamped is grilled chicken breast entrée into an Andouille Chicken dish, which includes grilled chicken breast and grilled Andouille sausage, served over red beans and rice. Bayne recognized an opportunity here to put more value on the plate for guests, while still keeping a low food cost for the business. Guests should still be able to enjoy a savory plate with tons of flavor, even if seafood is not their thing.
In addition to new menu flavors, Fish City Grill is also adding new selections to its wine list, including Sonoma-Cutrer Chardonnay, Mer Soleil Silver Unoaked Chardonnay, Ruffino Lumina Pinot Grigio, Trapiche Malbec and Le Grand Noir Black Sheep Pinot Noir. Fish City Grill guests are knowledgeable about the wine they drink and know what they like. Bayne wanted to ensure he took this feedback into account and incorporated customer favorites on the list that would complement the flavors on the menu.
For more information about the Fish City Grill or Half Shells location nearest you, visit www.fishcitygrill.com.