Fishmonger’s Market and Seafood Bar is a gearing up to open on Hancock Street, where it will share a roof with 57 Degrees, a wine and craft beer bar and retail space. The new restaurant’s owner Frank Terzoli is familiar face from food television; also known has “Frankie The Bull”, the chef was a contestant on season two of Top Chef, a Cutthroat Kitchen winner in 2013 and has opened several local eateries throughout his career.
Terzoli, who grew up in Mission Hills and now lives in Point Loma, is also a second generation fisherman who recently worked with IBM on creating traceability software for the seafood industry. Fishmonger’s 5,000-square-feet space, which has a front and side patio, will span 130 seats including a crudo bar that will serve seafood towers, raw oysters, poke and more; the menu will be completely seafood based, ranging from smoked fish to fish sandwiches, clambakes and seafood boils.
An adjacent seafood market, with a 24-foot fresh fish case, will also sell ready-made meals for at-home cooking; customers will be able to purchase a housemade cioppino base along with all the fish and shellfish required for the dish, and other ingredients needed to make a range of menu items. Terzoli says he plans on offering chef demos and classes on seafood cookery.
Scheduled to launch in September, the restaurant will serve lunch Tuesday through Sunday and dinner Wednesday through Saturday, with the market opening at 9 a.m. daily. 57 Degrees owner Russ Kindom says Fishmonger’s will also provide small plates and snacks for the wine and beer bar.