Firmly established in Pacific Beach, where it has been in business on Cass Street for over 20 years, The Fishery will be temporarily closing the restaurant portion of its operations on Sunday, May 31. Annemarie Brown, whose parents Mary Anne and Judd founded the eatery and its adjoining wholesale seafood company Pacific Shellfish, tells Eater that the restaurant should be ready to reopen by mid-to-late June.
Brown, who runs The Fishery with her husband Nick, says that they will be remodeling and modernizing the bar and giving a facelift to its retail seafood counter. Having recently scored a Type 47 liquor license, the restaurant will be adding a cocktail program created by San Diego Mixology’s Mike Yen, formerly of Snake Oil Cocktail Co. and Nine-Ten. The cocktails will be based on the classics, from a spritz to gin and tonics, martinis, and margaritas, all done with an ocean twist.
Considering that The Fishery’s reopening may coincide with San Diego County’s total reboot of dine-in restaurants, Brown says she’s looking towards the future with optimism.
In March, there was a major changing of the guard with longtime executive chef Paul Arias rejoining the Evans Hotel Group and chef mentor Jeff Jackson at The Lodge at Torrey Pines, where Arias was part of the opening team behind A.R. Valentien and The Grill at The Lodge at Torrey Pines.
New executive chef Mike Reidy has considerable experience with seafood, having served as chef de cuisine at Ironside Fish & Oyster for two years; before that, he cooked at two-star Michelin chef Josiah Citrin’s Mélisse and Charcoal Venice in Los Angeles. Reidy has been creating ‘cook at home’ dinners for the restaurant’s takeout service and connecting The Fishery with local farms for CSA box pickups and chef dinners. When the restaurant reopens, he’ll restart its Tuesday Tasting menus and will be featuring fresh catch of the day from his fishermen friends.