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Fish N Beer's charcuterie board features (from left to right) giardiniera, smoked fish dip, apple mostarda, tonnato, grilled bread, and soy-glazed salmon collar.

Go Now: Fish N Beer

Kevin Morrison's long-awaited RiNo restaurant opens today.

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Oysterette… just what is an oysterette? For Kevin Morrison, chef-owner of Tacos Tequila Whiskey (which most still refer to as Pinche Tacos), it’s a small, unassuming oyster house and fish shack plush with fresh seafood and a hearty beer list. Fish N Beer, Morrison’s ode to the oysterette, opens today in RiNo at 4 p.m.

There are oysters, of course, fresh-shucked, grilled, and fried, as well as prawns, Spanish octopus, crab cakes, grilled whole bass, and roasted halibut cheeks. But executive chef and managing partner Aniedra Nichols (who spent nearly a decade at Elway’s) doesn’t neglect the fish-adverse either. The menu is rounded out with dishes such as a coffee-rubbed New York strip, veggie paella, and roasted beet tartare (with a salsa verde-like carrot top pesto and smoked Burrata) that restores glory to the ubiquitous menu item.

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For my money though, I’ll order the charcuterie board every time. The hearty appetizer comes with smoked fish dip, soy-glazed salmon collar, tonnato (an Italian tuna sauce), apple mostarda, giardiniera, and grilled bread. Spread, dip, and nibble your way through the starter. Sip a cold one (wine and craft cocktails are also available). Soon you’ll find yourself enveloped by Fish N Beer’s intoxicating vibe.

3510 Larimer St., 303-248-3497, fishnbeerdenver.com

—Photo by Rachel Adams

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