Would give 4.5 stars. Absolutely a 5-star place if you order the right dishes. All of the food is good, but you can immediately tell that the chef's heart lies with the fish. The fish - no matter fried or grilled - was flaky, moist, and undeniably fresh. The service and atmosphere were also top-notch. The woman at the register was friendly and the chef himself brought out samplers of the appetizers for everyone in my family. We definitely felt welcome and left with no doubts that we would be returning ASAP.
My Top Picks (from what I've tried so far):
Ripple (grilled tilapia on salad mix with sweet dressing, corn, mixed beans, and pico de gallo) - As a health-conscious diner, I was so relieved that a fish and chips place could pull off a good grilled fish. Not only did they pull it off, but I maintain that it was just as good as the fried fish. The fish was flavorful and so moist it almost melted in my mouth. The seasoning was just strong enough not to get lost amongst the Southwestern flavors, even with the pico de gallo (which had just a few pieces of jalapeno). The beans were a mix of chickpeas, kidney beans, and pintos (if I identified my beans correctly). While surprising, the different textures were quite satisfying and helped me leave the meal feeling wholly satisfied. (Not to mention the portion of fish more than generous.)
La Ola (fish tacos) -
I barely managed to get enough from my fellow diners to sample because no one wanted to give up any of the delicious tacos. The fish was fried differently than the other fried fish in the true "fish and chips" dishes and held up better to the hefty toppings. The only downside was that the tacos were so stuffed they were just about impossible to pick up. I'd suggest doubling the corn tortillas to make them sturdy enough to pick up, otherwise you might have to pull out a fork. A small price to pay for fresh, not oily fish tacos.
Other:
Tsunami (Classic cod fish and chips) - This item didn't make my top picks simply out of my own personal preferences, but the cod is definitely some of the best fried fish I've ever had. The chef uses a tempura-like batter that is light enough to get all of the good crunch without hiding the flavor of the fish or getting too oily. The batter also stood up well over time and stayed crispy right to the last bite (which might take a while because the serving is one enormous filet). If you want fried fish that won't leave you feeling bloated afterwards, this is your place. My only criticism is the fries. Clearly the chef knows how to work a fryer, but the fries were simply average. They were stuck halfway between a crispy fry and a more rustic hand-cut baked fry. While not bad, they were simply nothing special. They did make a perfectly respectable vehicle for the house sauces. The sauces were good, and the tartar sauce and garlic aioli have lots of potential (just need a little more kick to the flavors, in my opinion). The house dressing (which appears on the salads) is quite enjoyable.
Kelvin (fried chicken and fries) - My picky sister ordered this because she doesn't like fish. Would not recommend unless you don't like fish. The batter seemed different from the fish and the frying wasn't as spot-on as with the fish. While it's a perfectly fine dish, if you're eating here you simply have to order fish. It's clearly what the chef knows and loves and the chicken is just there to placate the young and the picky.
Appetizers/Chips - As part of the chef's sampler, I also got to try the "Yummy Yummy" (tempura fried mushroom and crab mix), the "Fire Exit" (tempura fried jalapeno and crab mix), and the house made potato chips. I'm not much of a fried food aficionado, so these were enjoyable in small doses. The flavor of the mushroom and crab gets a little lost in the tempura batter, but the jalapenos held up a bit better. The frying mellows the peppers out enough that even the least tolerant eaters can enjoy them. Instead, the "Fire Exit" tastes more like a green bell pepper, though the flavor of the crab is still a little lost. The potato chips were my favorite, but a bit hit-and-miss. The ones that fried to crispy were perfect (not to mention well seasoned), but about half the batch had a slightly greasy, undercooked center to the chip that while not off-putting simply wasn't as enjoyable as their crispy counterpart. With a little more consistency in execution, these could be a dangerously addictive side.
Overall, I see a lot of potential. Many five-star level dishes, especially if you respect the chef's interests in what he's cooking (read: order the fish!). If he can improve his frying technique for non-fish items, this will be a hard to beat fish and chips joint all around. We'll absolutely be returning regardless. read more