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Menu & Design Details For FISH PUBLIC, AKA Ken Grill

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Now that you've met Jordan Davis, the chef at the helm of Kensington Grill's transformation into the new FISH PUBLIC, here's what else you can expect when they re-open this summer.

Owner Tracy Borkum is overseeing a two-month cosmetic renovation that will transform the 3,500-square-foot space into her vision of an airy Nantucket-inspired beach cottage, complete with lighting fixtures fashioned from antique fishing nets and a custom sea life-themed art installation.

FISH PUBLIC has room for 130 diners, both indoors and on the large sidewalk patio. So what will we be eating? Chef Davis' menu takes its cue from some of the world's best coastal cuisine, including the food of Atlantic's Gulf Coast region, New England, the Pacific Northwest, Baja and more. Pricing will fall between $11 and $25 for dishes that range from a sandwich melt with house made tuna conserva and scamorza cheese on rye to grilled octopus with artichokes, romesco and arugula, citrus-cured ocean trout with raita and cucumber and classic fish and chips.

[Tracy Borkum, courtesy photo]

Oyster-lovers can avail themselves of tableside oyster cart service accompanied by house made mignonettes and other prepared sauces or pull up a seat at a small oyster counter for a prime view of the shucking action. A retail area will feature gourmet food items along with pre-packaged seafood.

FISH PUBLIC's beverage program will include draft beer, wine and a curated collection of Champagne to pair with the seafood. Handcrafted cocktails include the Sailor's Peril, made house-spiced rum and cinnamon syrup and their Michelada, a spicy mix of jalapeno and peppercorn-infused tequila, beer and fresh tomato water.
· Kensington Grill Announces New Chef, New Name [~ESD~]
· Urban Kitchen Group [Official Site]


4055 Adams Ave San Diego, CA 92116 (619) 281-4014

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