OCTO Fishbar lives alongside Almanac Fish Market and Peterson Meats in the Market House Collaborative. Tim McKee's new seafood house has a raw bar checklist on the table (do check smoked swordfish belly, yo) and a regular menu busting with things like clam bratwurst, fish jacked pozole, and blowfish tails in hot sauce.
2020 July Restaurant Week Menu
Dinner — $35
Entrée (Choose One):
- Cajun smoked half chicken; Served with a choice of two sides, coleslaw (df, gf), dirty rice (gf), sweet corn maque choux (gf), white cheddar grits (gf), cajun seasoned french fries (df).
Dessert (Choose One):
- A slice of Vikings & Goddesses pie
From the Restaurant
OCTO fishbar is a seafood-centric restaurant helmed by James Beard award winning chef Tim McKee and executive chef Orion Immonen. With product sourced straight from The Fish Guys, OCTO is a must for seafood lovers! Menu standby’s include lofty towers brimming with fresh oysters and imaginative crudo dishes, shore lunch sunnies, and our spin on the classic lobster roll. As an added bonus the space features an attached fish counter and butcher shop where you can purchase items to be prepared for the table, showcasing the talent and creativity of Octo’s kitchen staff. Inspired cocktails and a unique yet approachable wine list round out the menu.
