Fish and Co. is another member of the Bistro Group just like Friday's and Italianni's. It serves (as the name obviously suggests) seafood as well as surf and turf dishes. The usage of pans as plates was inspired by Mediterranean fishermen who caught seafood fresh right out of the waters and cooked straight into the pan.
I usually order clam chowder when it's available on the menu. The best I've tried is the one from Racks and I'm constantly on the lookout for a better version. Fish and Co.'s New England Clam Chowder (P140), while generous with ingredients, simply wasn't up to par. The small chunks of clams and carrots were appreciable enough but the pottage lacked the richness and creaminess I was hankering for. It was almost there, but still not quite.
It was a day for wonted preferences. Nobody was in the mood to be adventurous so we kept to our staple entrees, starting with the Baked Salmon (P385). A single slab of salmon encrusted with herbs and scattered peppercorns lay drenched in creamy mushroom sauce with sporadic slices of its namesake. Bright orange yellow rice strewn with red and green bell peppers, and chunks of steamed vegetables lend an amusing display of color to the plate. The muted crunch of the herb crust precedes a blend of spices permeated in the pinkish fish meat, caressed by the soft, earthy flavors of mushrooms. It's a celebration on its own, and I almost forget the accompaniments resting adjacently to the side.
What the New York Fish and Chips (P495) lacked in visual appeal, it more than made up in terms of taste. The slender fillet of fish enshrouded with fried batter was infused with generous amounts of parmesan cheese, sufficient enough to make every bite a forkful of cheese love fest. The meager sour cream doused on top is inadequate to cut the monotonous flavor of dairy though, so I request for more tartar sauce dip. The fries are crispy and hastily sprinkled with chili powder to elevate the taste buds to a hotter state. A bit spicy indeed for I needed to have another gush of that cheesy fish to provide respite from the chili.
A favorite drink is the Strawberry Iced Tea (P105), which renders an added sweetness to the regular lemon tea. I would have loved it if they could throw in tidbits of fresh strawberries to give it a more natural take instead of relying on just the syrup for its taste.
Despite a full stomach, we knew that fish would not sustain our sated state for long. So I perused the menu for something heavy but sweet to finalize our meal. The Strawberry Daiquiri Cheesecake (P250) looked and sounded delectable enough. It took a longer time than usual for the staff to serve our dessert. The anticipation had already built up, and I was starting to lose patience. After a quick follow up, the waiter made his way to our table, balancing the plate of dessert on one hand. The uber thin slice of cheesecake does nothing to appease me. I perforate my fork -or at least I try to- into the cake, to no avail. Cheesecakes are supposed to be chilled, not rock hard frozen. It was like eating ice cream straight from the tub seconds from getting it inside a freezer on high thermostat. I waited for several more minutes until I can scoop out tiny portions with a spoon. Needless to say, it took quite a while for me to finish the dish. If it were served in the right temperature, the creamy taste of the cheese in tandem with the swirls of strawberry syrup would make for a very luscious dessert.
One thing I love about Fish and Co. is the mints they hand out to diners after finishing a meal. These circular white chewy candies with mint fillings are quite addicting. Bad news is, it cannot be bought locally, as the the restaurant has it imported from abroad (if you know where I can get these, please leave a message in the comments section). The good news is that the servers are friendly enough to give you more upon your request.