[If you want to skip to the bottom line, simply scroll to the end of this review. - This took me two hours to write for this post!]
Arriving close to 8:30 PM on a Saturday night in season, I was a bit disheartened to see people waiting outside but hoped it had a bar inside. The 'bar' is a bit of a misnomer. Directly in front of the raw oysters & clams are approximately 8 stools, a very small bar area (and a very tall plastic shield). There were two people at the end seated, so as soon as I could, I grabbed a seat at the show ... I mean bar. I was so glad I did!
This place is very small but run like organized chaos. While perusing the menu & not having a clue what I was in the mood for, I knew I had to try the lobster bisque based on other Yelp reviews. I saw Susan scrapping & scrapping & knew I was getting the bottom of the pot - about a 1/2 cup's worth. Susan said she wouldn't charge me for it since that was all there was, but I've got to say, it was the best lobster bisque I've had south of the Martin County line. They sell it by the pint ($14) and quart ($26) which I'm sure they sell a lot of!
While waiting, the chef, Joseph, brought the people sitting next to me a small tasting plate of swordfish in a brandied cream sauce. They didn't like it because it was cold & one said he didn't like swordfish, but they saw me eyeing it & offered me a taste. I loved it & would have eaten it for dinner! I know the Chef was surprised to see me sitting there when he brought out the couple's taste, so a little while later he brought out two more tasting plates: salmon in a brown sugar sauce. Generally, I find salmon to be one of those very "fishy" fishes. This tasting showed me that very fresh salmon is not a "fishy" fish; I could actually order salmon & not hate it; however, I found the brown sugar sauce to be too, too sweet - although my dining neighbors really liked it.
After consultation with Susan, I decided I would start with "drunken clams." They were very small steamed clams in a broth that contained a lot of vegetation, some of which was identifiable as being diced tomato, diced red onion, possibly scallions, possibly parsley with some large Texas-type toast on top. My first few bites were ruined by someone in the kitchen 'finishing' the dish by tossing raw diced red onion on top, or some undercooked red onion, but all I tasted in my first few bites was red onion. I also had a number of shells with no clams; however, using the bread to soak up the sauce, I finally got the bitter red onion taste slightly reduced & enjoyed the broth ... to the last drop. I did, however, try to avoid any red onion I saw in it.
It really as a treat to sit where I was because the (very narrow) kitchen doors were directly in front of me: opening & closing so I could glimpse what was going on, including the beheading of a very large, colorful fish, cooked whole & served table-side. The Chef came out, sauced the whole fish, then served each diner a portion. It was a wonderful site; reminded me of the old days when I ordered steak Diane & it would be flambéed at the table (does any place even serve steak Diane anymore?)
My neighbors got their food - two grouper sandwiches, one fried & the other broiled, which they ate with gusto and then departed. Two beers & the bread from the clams were filling so I decided on a single shrimp taco platter (served with French fries & coleslaw). What can I saw about a fried shrimp taco with "kaboom" (i.e., Asian sweet & spicy) sauce & French fries but I must say, the coleslaw (another item I'm not particularly fond of) was quite good & didn't involve any visible mayo.
During the course of the evening, the Chef stopped by to speak with me - very rare for anyone to speak to a single, senior woman sitting at a bar - commenting that it was nice to see someone coming out alone & enjoying herself. I asked if he wanted feedback & he said he did, so I told him - about the red onion & the brown sugar sauce (but I forgot to tell him my dining neighbors liked the sauce) & he seemed to sincerely appreciate the feedback (but possessing a sweet "Santa Claus" type countenance, it could be he didn't care about my comments at all). Anyway, I really appreciated his stopping by as well as his jamming with the keyboard player on the bongos for a song.
Despite the hectic atmosphere, the overly-red onioned appetizer and, in my opinion, somewhat overly-priced menu, I will definitely be going back to Tin Fish. This is a first-class outfit serving first-class food in a very casual, welcoming manner. read more