About Town Magazine Winter 2018

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THE FISHERY CRISPY WHOLE FISH Shaved root vegetables | sesame soy glaze

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The Brown Family: Austen, Annemarie, Mary Anne and Judd

business including wholesale distribution, retail fish market, and the restaurant. As Mary Anne Brown explains, “This provided us with the opportunity to combine our diverse backgrounds to broaden the seafood experience—from seafood education to cooking, and ultimately allowed us to elevate the dining experience for the community with an ocean-to-table menu under the helm of Executive Chef Paul Arias.” Arias’s playful culinary style has been a perfect fit for the kitchen. The sophistication of the flavor profiles of each dish is impeccable and always enhances without overwhelming the seasonal, wild-caught seafood—each plate’s star attraction, and the only protein served in the restaurant. Several years ago, he created Tuesday Tastings, a four-course thematic prix fixe dinner for around $40 per person, and the weekly events continue to be extremely popular. “Our direct fishing connections have been crucial to our success, and housing everything under one roof in a building we own has been highly instrumental in our longevity,” Brown notes. And the next 20 years? “Judd and I are so fortunate to be able to someday hand the businesses down to our son, Austen, and daughter, Annemarie, both of whom are pursuing their own strengths within the company,” Brown shares. “Austen, too, was a fisherman, and now is very involved in the wholesale side—what I call the ‘back of the house’—while Annemarie is The Fishery’s General Manager and wine buyer. She enjoys pairing wine and seafood, and through her extensive travels has expanded the wine list to include wines from small vintners worldwide. She is currently in the process of earning her first-level Sommelier certificate. All in all, we see a bright future continuing for The Fishery and Pacific Shellfish, Inc.” ✲

RESERVE YOUR TABLE... 5040 Cass Street, San Diego 858.272.9985 thefishery.com ABOUTTOWNMAGAZINES.COM

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