Fueled by their mutual passion for fish, veteran restaurateurs Tim Curci and Chris Parker set out to create a new kind of dining experience. They wanted to build a place that would take the mystery out of fish for people who didn't eat it very often. They would help their guests understand where the fish they were eating came from, how to have it cooked, and best of all – how to have fun with the wide range of delicious flavors and sauces they would develop to perfectly complement a wide range of species.
They wanted the place to feel warm, comfortable and inviting inside, but below the surface would lie a dogged commitment to quality and excellence on every level. They would come to call this ambiance "polished casual".
They wanted to provide their guests with the freshest fish possible, so in their search to find fish from the waters worldwide, they hunted down and located fish purveyors with the same commitment to quality as theirs. Using extraordinary thought and care, Chris and Tim designed a ritual where they would receive, inspect, and hand cut the fish daily.