Latest news with #FishShop
Eater
3 days ago
- Business
- Eater
Most Exciting Austin Restaurant Openings, Summer 2025
Summer is historically a bit slow in the restaurant world — Austinites are off elsewhere for vacation, and tourists aren't exactly flocking to experience the Texas summers. So, while it's a great time to visit hard-to-reserve spots, new restaurant openings slow down. Still, there is excitement on the horizon. A new Southeast Asian restaurant is coming to an East Austin hotel, featuring Singaporean chili crab and other authentic street food. The sisters behind a beloved taco spot are opening a new mezcal bar with snacks. And downtown is getting another fancy steakhouse from the team behind Red Ash. Seafood spot Fish Shop, which was announced earlier this year, has experienced some delays but is expected to open this summer. Here are the most exciting restaurant openings of summer 2025. Location: in the Frances Modern Inn at 1123 E 11th Street Projected opening date: July 2025 Chef Laila Bazahm will open Southeast Asian restaurant Siti (the Malaysian word for woman) to take over the former Poeta space at the Frances Modern Inn. Bazahm, who is of Brazilian and Filipino descent, also owns Spanish Restaurant El Raval on South Lamar and has a colorful culinary career that includes serving as executive chef at Eberly and owning restaurants in Barcelona, Houston, and Ibiza. Siti will offer dishes she craved during her time living in Asia, such as Singaporean chili crab, beef rendang (previously a signature dish at her restaurant in Barcelona), and a raw bar. The space will add a climate-controlled patio where Bazahm will grow herbs for her dishes. Location: 1905 Aldrich St. Key player: Reyna Vazquez, Maritza Vazquez Projected opening date: mid-July 2025 The sisters behind Veracruz All Natural taco trucks are opening a mezcalería, La Mezca, in Mueller next to Veracruz Fonda and Bar, their restaurant that earned a Bib Gourmand from the Michelin Guide. The mezcalería will feature over 20 mezcals and agave spirits from small family producers across Oaxaca, Guerrero, Durango, and San Luis Potosí. The bar team, led by Sebastian Cajas and Bryan Ruiz, will offer cocktails and guided tastings. There will also be snacks, including street tacos like carnitas de hongos (mushroom carnitas), barbacoa, and citrusy fish. Location: 200 West 6th St. Projected opening date: Early Summer 2025 The group behind Italian restaurant Red Ash and steakhouse J. Carver's is opening another downtown restaurant centered around a wood-burning grill. The Kimberley in Downtown Austin will be a fine-dining spot serving dry-aged steaks, seafood flown in daily, and pastas made in-house. There will be a full bar with martinis and a wine room that holds over 1,000 bottles. Location: 1401 East 6th Street Key players: Justin Huffman and Nicole Rossi of Justine's and Le Beef Projected opening date: July 2025 The team behind the burger pop-up Le Beef is opening Fish Shop, an East Austin seafood restaurant featuring a well-stocked raw bar. Expect specialty seafood, such as spiny lobsters, raw clams, and Dungeness crab, along with martinis and other classic cocktails, wine on tap, and Champagne. Don't worry — that super-juicy burger is on the menu, too. See More: Austin Restaurant News Austin Restaurant Openings
Scottish Sun
10-05-2025
- Business
- Scottish Sun
Tiny Scottish restaurant opens second branch – 3,000 miles away
It has a bar with three private dining rooms. TAKE TWO Tiny Scottish restaurant opens second branch – 3,000 miles away Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) A RESTAURANT in Aberdeenshire is going global - after opening a second branch more than 3,000 miles away. Popular seafood spot Fish Shop, in Ballater, has earned rave reviews since opening two years ago and customers wondered whether they'd expand throughout Scotland. Sign up for Scottish Sun newsletter Sign up 2 The Fish Shop in Ballater is very popular. Credit: Fish Shop Ballater 2 The seafood dishes are incredible. Credit: copyright alex macleod 2019 But the owners have gone one step further and launched a new location in the US capital, Washington, DC. Run by Artfarm – a hospitality and development firm operated by owners of Braemar's Fife Arms Hotel – it has a bar with three private dining rooms. The Ballater restaurant was named as one of Conde Nast Traveller's Best New Restaurants in the World within 12 months of opening and it was one of 36 eateries to receive the honour of Bib Gourmand Restaurants distinction in the Michelin Guide this year. It's hope the eatery will enjoy similar success across the pond after landing on The Wharf, the site of the oldest open-air fish market in North America. Tasty dishes such as their crab crumpets will make the move to the US where meals can be cooked in a dedicated fish preparation room. Artist Angela Eastman, based in North Carolina, was commissioned alongside Helen Jackson in Aberdeenshire, to create a 200 basket-weave fish shoal suspended from the ceiling. While the restaurant also has a custom-designed Araminta Campbell tartan on the chairs and walls, with colours of the twine used in traditional fishing nets too. Meanwhile, a popular restaurant chain is closing its busy branch in a Scottish airport, leaving travellers gutted. Bosses at Glasgow Airport have revealed that Frankie and Benny's will now close the much-loved branch for good. The family-friendly New York Italian restaurant is located in the airport's departure lounge. Gok Wan opens table-less restaurant where diners are served their food from the floor And it was a favourite among holidaygoers for its gluten-free options, cheaper prices and delicious food. The diner is open seven days a week and the staff serve customers from 3.15am until the last flight of the day. The closure comes as airport bosses revealed their major plans to "shake things up." The chain is set to be replaced with Sanford's - an American-style eatery that hopes to go down a treat with travellers. It is expected to serve up "unreal" milkshakes, delicious burgers and "plenty more" American diner classics.
Daily Record
10-05-2025
- Business
- Daily Record
Award winning restaurant brings Scottish seafood heritage to US with new eatery
The restaurant which earned Michelin gongs after opening in 2023 has opened a new branch in Washington DC A celebrated Scottish seafood restaurant has crossed the Atlantic, opening a branch in Washington DC. Fish Shop, which launched in Ballater, Aberdeenshire, in May 2023, officially opened its doors in the US capital on Tuesday, April 29. The seafood restaurant, the latest venture by international hospitality group Artfarm, quickly became a local sensation after opening in Ballater. It earned a Michelin Bib Gourmand, the first-ever Michelin Service Award, and a place on Condé Nast Traveller's list of the Best New Restaurants in the World. Now welcoming guests to The Wharf, the historic waterfront district that houses the oldest open-air fish market in North America, Fish Shop brings its distinctive mix of sustainable seafood, craftsmanship and art to the US capital. The new restaurant offers a modern, informal setting with space for 180 guests, including three private dining rooms available to hire. Deeply rooted in sustainability, every detail of the restaurant has been carefully considered, from its packaging and furniture to the fit-out and retail design, to reflect a low-waste philosophy. The menu is driven by the seasons, using seafood from the Mid-Atlantic region caught by a network of small-scale boats employing responsible methods such as pound nets, rod and line, and bow and arrow. Farm-raised molluscs and potted crustacea also feature, along with locally grown meat and vegetables sourced from regional farmers and purveyors. Signature dishes from the original Scottish location, including the famed crab crumpets, will appear on the menu when in season. Diners can also expect innovative new creations such as Tall Timbers rocks served with 'nduja brown butter, smoked trout crumpets from the Smoke in Chimneys dish, kombu-cured fluke with blood orange, urfa chilli and crispy kale, and steamed clams paired with homemade sausage and chickpea ragu. Other standout items include grilled striped bass with cauliflower, gnocchi and English peas, Woodson's Mill grits with ramp butter, 75 per cent Potomac chocolate ice cream drizzled with Californian olive oil and sea salt, and a Virginia candied peanut tiramisu. The restaurant features an open kitchen and a dedicated fish preparation room where whole fish are handled in-house to minimise waste and allow chefs to cure, dry and age seafood on site. Wine lovers will find a list that celebrates low-intervention wines crafted in harmony with their terroir. It includes bottles from Glen Manor Vineyards in the Blue Ridge Mountains and Lightwell Survey in the Shenandoah Valley. The cocktail menu is inspired by Fish Shop's Scottish heritage, with drinks like the Hardy Negroni, a twist on the original that swaps samphire for the Hardy ice plant, a succulent invasive to the area. Local breweries including Other Half and Soul Mega provide beer and cider. Fish Shop's commitment to creativity is evident in every corner of the space. A 200-piece fish shoal sculpture, suspended above the bar and woven from native wisteria and willow, was created by North Carolina artist Angela Eastman and Aberdeenshire-based Helen Jackson. Bar lamps by Washington DC eco-artist Erwin Timmers are made from recycled glass, including whisky bottles, while ceramic bowls and jugs were hand-thrown by Richmond ceramicist Emily Wicks. Tables fashioned from recycled yoghurt pots, seaweed pendant lamps, and rugs woven from reclaimed plastics and fishing nets all feature. In the private dining rooms, table tops are made from 200-year-old reclaimed timber salvaged from a building on Troutman Street in New York, with legs repurposed from decommissioned ships. Throughout the space, guests will spot items salvaged from old fishing boats, enhancing the maritime feel. Paying homage to its Scottish heritage, Fish Shop also features a custom-designed tartan from Araminta Campbell, inspired by the colours of traditional fishing net twine and woven into the chairs and walls. Art plays a central role in the restaurant's identity. Nine large 'pompoms' by acclaimed British artist Phyllida Barlow are suspended above the dining area. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. Guests will also find vintage Mac Fisheries posters by Hans Schleger, known as Zero, hanging in the Boat Room. In Ballater Room East, a new oil-on-linen piece titled Shoal Study I (2024) by Canadian artist Ambera Wellmann is proudly displayed. The restaurant's interiors were designed by Russell Sage Studio, the creative team behind the original Fish Shop in Ballater and the award-winning Fife Arms Hotel in Braemar. Their latest project follows the opening of Manuela in New York, and once again showcases their signature approach to thoughtful, eco-conscious design. All lighting and textiles used in Fish Shop, including leather, are vintage, recycled or made from off-cuts.
Scotsman
06-05-2025
- Business
- Scotsman
Michelin recommended Scottish fish restaurant to open in America
Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... A Michelin-recommended Scottish fish restaurant is taking a swim across the Atlantic Ocean to open in America. The Fish Shop in Ballater, which gained a Bib Gourmand in the 2025 Michelin Guide, has opened in Washing DC, with the plan to be a welcoming restaurant and bar, where seafood, craftsmanship and art combine. Advertisement Hide Ad Advertisement Hide Ad Designed to cater to local residents alongside the many seasonal visitors to the capital, Fish Shop will offer a modern, informal 180-cover restaurant and bar with three private dining rooms also available to hire. The original Fish Shop in Ballater, North-West Scotland, opened in May 2023. Within its first year, the venue was named as one of Conde Nast Traveller's Best New Restaurants in the World. It recently received a Michelin Bib Gourmand, as well as the inaugural Michelin Service Award. Now landed on The Wharf in Washington DC - significant as the site of the oldest open-air fish market in North America - Fish Shop will honour both its birthplace and the customs and culture of the Chesapeake Bay. Traditional fishing communities along the Potomac are celebrated, alongside local makers and artisans that draw inspiration from fishing and the seafaring community. Advertisement Hide Ad Advertisement Hide Ad Bee Emmott, chief executive of Artfarm, the firm behind the restaurant and also Braemar's celebrated Fife Arms hotel, said of the reasoning behind opening in the American capital: 'Fish Shop Ballater celebrates the heritage and traditions of fishing in Scotland with a deep commitment to championing sustainability at the core of every element. 'The Chesapeake Bay has an incredible reputation, as the largest estuary in North America and the third largest in the world. This area, coupled with Washington and the wharf in particular, as home to the oldest continually operating open-air fish market in North America, meant that it was a natural place for Fish Shop to land and for us to expand the concept here.' contributed Celebrating the heritage and traditions of fishing, Fish Shop has been created for those who enjoy freshly caught seafood that is ethically sourced. A low-waste restaurant, everything from fit-out to furniture, packaging to retail has been carefully considered, with sustainability at the core of every element. Ms Emmott said in the Fish Shop Washington, the firm had held onto its Scottish roots. Advertisement Hide Ad Advertisement Hide Ad She said: 'We collaborated with Scottish weaver Araminta Campbell who designed a custom-made tartan, which you see throughout the restaurant interiors. The woven wicker fish by Scottish artist Helen Jackson have made their way across the Atlantic and combined with basket woven wisteria fish by American artist Angela Eastman to create a stunning 200 fish shoal at the entrance to the bar and restaurant. contributed 'Russell Sage, who collaborated with us on Fish Shop Ballater and also the Fife Arms Hotel in Braemar, led the design. Like Ballater, the interiors have been crafted with a deep commitment to sustainability, with high eco-credentials across materials, furniture and lighting. 'Both Fish Shops feature tables made out of recycled plastic yogurt pots and a bar top made from recycled glass and beer bottles. Washington also has rugs made from recycled plastics and fishing nets, along with handmade seaweed pendant lamps. 'Our three private dining room tables feature tops from 200-year-old timber beams taken from a property on Troutman Street in New York and legs from decommissioned ships. Throughout the restaurant, items salvaged from old fishing boats fill the space, including singer Dean Martin's boat.' Advertisement Hide Ad Advertisement Hide Ad The Fish Shop crab crumpets | contributed As in Ballater, the seafood-focused menu will be led by the seasons, making use of what is abundant and available from the Mid Atlantic area. Fish comes from a formed collective of day and short-trip boats using considered methods of take, including pound net, rod and line, and bow and arrow, potted crustacea and farm-raised mollusks. All meat and vegetables are responsibly grown by local farmers and purveyors. Hero dishes from Fish Shop Ballater, including their infamous crab crumpets, will feature when in season, alongside newly crafted dishes and bar snacks freshly prepared in an open kitchen. Fish Shop will also have a dedicated fish preparation room, dealing with whole fish to minimise waste and to allow chefs to cure, dry and age fish on site. Ms Emmott added: 'Our commitment to responsibly sourcing fish and other produce is crucial to both Fish Shops. In Washington the seafood focused menu will be led by the seasons, making use of what is abundant and available from the Mid-Atlantic area. Fish comes from a formed collective of day and short-trip boats using considered methods of take including pound net, rod and line and bow and arrow, potted crustacea and farm-raised molluscs. All meat and vegetables are responsibly grown by local farmers and suppliers.' contributed Menu highlights include: Tall Timbers rocks with 'nduja brown butter; Smoke in Chimneys smoked trout crumpets; Kombu cured fluke with blood orange, urfa chili, and crispy kale; Steamed clams with homemade sausage and chickpea ragu; Grilled striped bass with cauliflower, gnocchi and English peas; Woodson's Mill grits and ramp butter; 75 per cent Potomac chocolate ice cream with sea salt and Californian olive oil, and VA candied peanut tiramisu. Advertisement Hide Ad Advertisement Hide Ad With the restaurant now open, Ms Emmott said the Washington customers had been 'so welcoming and excited for our arrival'. She said: 'We have had huge support from the local community of residents and businesses that we've met in preparation for opening. The enthusiasm is contagious, and we genuinely can't wait to welcome our first guests. 'The two restaurants are very different in scale – Ballater has 46 covers, whilst DC has over 180, and it's inspiring to see the team led by our operations director Angie and our executive chef Ria working their magic in the space.'
Axios
23-04-2025
- Business
- Axios
Popular Scottish seafood restaurant Fish Shop scales up at the Wharf
A splashy seafood restaurant launches April 29 at the Wharf, specializing in local fin fare with Scottish roots. Why it matters: Fish Shop in D.C. is the first spinoff of a beloved Scottish restaurant that's "so popular even its owner can't get a table," per the Guardian (King Charles III is a big fan). Dig in: The restaurant explores Scotland's strong seafood culture beyond the fish and chip shops that are typically exported to the States (no offense to chippie neighbor Gordon Ramsay). Artfarm, the tony hospitality group from London-based gallerists Iwan and Manuela Wirth (Hauser & Wirth), brings Fish Shop across the Atlantic. It joins their chic fleet of international restaurants and hotels from New York to Menorca. The intrigue: Global panache aside, what's most enticing about Fish Shop is its locavore approach. Artfarm often lures top local talent for its projects, and here they've tapped a leading female hospitality team: executive chef Ria Montes, formerly of Albi and Estuary, and ex- Centrolina general manager Angie Duran. The Scottish original is run by fishmongers with an adjoining shop. Seafood here is sourced from fishermen and farmers in the Chesapeake region and Mid-Atlantic, from North Carolina to New Jersey. Ditto for most produce. So yes, you'll find popular catches like rockfish and oysters, but "we work with fishermen on a one-to-one basis, so whatever they have, we'll take it," chef Montes tells Axios. Think perch, eels, whelks, invasive blue catfish — plus some prized, limited-run specials like sweet lobster out of Baltimore Canyon. Must try dishes: Montes is excited about popular items from Scotland that "we've made our own." Think: smoked Virginia trout crumpets or a creamy crab bisque with pickled Chesapeake clams. The menu begs sharing, from homemade bread to start through oysters and crudos, apps, mains — including whole fish — sides like grits with ramp butter, and some eye-catching sweet/salty desserts like Potomac chocolate ice cream with sea salt and olive oil. Seafood and vegetable dishes make up most of the menu, with a few meat offerings (vegetarians have plenty of choice). Between the lines: Fish Shop runs with a low-waste mission. Dry-aged fish isn't just a trendy offering — their program helps extend the shelf life of seafood. You'll also find tail-to-tip dishes like crispy fish collars with comeback sauce. Multi-purposeness abounds. Maryland oysterman Spike Meatyard of sixth-generation Double T Oyster Ranch supplies bivalves and also helped furnish the 180-seat dining room with vintage 1940s posters and a classic boat he hung from the ceiling. It joins a shoal of fish hand-woven from willow and wisteria by artists in North Carolina and Scotland.
