It's been a long voyage to reach shore, but Beerfish has finally landed on Adams Avenue after a two-year journey that saw the transformation of a 1,500-square-foot house and adjacent parking lot into a new seafood-focused eatery with a 1,300-square-foot picnic table-stacked outdoor patio.
Owner Abel Kaase also operates Sessions Public, the craft beer bar and restaurant at the border of OB and Point Loma; in Beerfish, he's combined a craft beer garden with a casual counter-service local fish shop, although the menu might be more influenced by New England than San Diego. Executive chef Aaron Obregon (Bay Park Fish Co., D Bar), an alum of Le Cordon Bleu College of Culinary Arts in Pasadena, is presiding over an all-day menu that includes toast topped with clams and bacon or smoked fish, two varieties of lobster roll, a crispy seafood platter and steamed shellfish with lemon, leeks, shallots and herb butter.
There's also oyster/raw bar that will offer six varieties of oysters daily, plus fish crudos and seafood cocktails, and Obregon plans to add whole fish to the menu as well as expanding into housemade seafood sausage and charcuterie.
Beerfish is softly open now, but its adult beverage service will likely kick in over the weekend, with 30 taps of craft beer and 5 wines on tap.