The Fishery

"This Pacific Beach restaurant looks like a quintessential tavern—all polished wood, with fish mounted on the walls—where you could get great clam chowder. And you can. But you can also splash out on specials like caviar-topped scallops in a silky butter sauce and be smug in the knowledge that you’re scoring the most prized catch at any given moment, since The Fishery is attached to its own seafood distributor. Look out for local spot prawns or delicate sand dabs. The undersea theme extends into its cocktails, from a cheeky half-sized martini made with oyster shell-soaked vermouth to a negroni variant with kelp-infused gin that’s savory but not swampy." - candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, cora lee, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, candic

"This Pacific Beach restaurant looks like a quintessential tavern—all polished wood, with fish mounted on the walls—where you could get great clam chowder. And you can. But you can also splash out on specials like caviar-topped scallops in a silky butter sauce and be smug in the knowledge that you’re scoring the most prized catch at any given moment, since The Fishery is attached to its own seafood distributor. Look out for local spot prawns or delicate sand dabs. The undersea theme extends into its cocktails, from a cheeky half-sized martini made with oyster shell-soaked vermouth to a negroni variant with kelp-infused gin that’s savory but not swampy." - Candice Woo

"Judd Brown, a La Jolla native and longtime fisherman, and his wife Maryanne debuted the Fishery in 1996 that doubles as a fish market. Twenty-five years later, their Pacific Beach outpost still stands, and has even made its way to the Michelin guide. The lunch menu includes a $19 Alaskan cod and chips plate served with french fries, ketchup, and tartar sauce, while the dinner selection calls for Alaskan halibut and chips served with the same sides for $29." - Roxana Becerril, Keri Bridgwater

"For a city of its size, San Diego has too few restaurants dedicated to showcasing local seafood and the bounty of the West Coast. This family-run Pacific Beach institution, currently helmed by chef Elliot Townsend (Long Story Short, Cowboy Star), is also a seafood distributor and retail market, ensuring that the freshest catch lands on the menu." - Candice Woo, Helen I. Hwang

"For a city of its size, San Diego has too few restaurants dedicated to showcasing local seafood and the bounty of the West Coast. This family-run Pacific Beach institution, currently helmed by chef Elliot Townsend (Long Story Short, Cowboy Star), is also a seafood distributor and retail market, ensuring that the freshest catch lands on the menu." - Candice Woo, Helen I. Hwang