Not since the Revolutionary War has Charleston played host to an assembly like this. More than 100 French Master Chefs will join Fish's own MCF Nico Romo for this weekend's 2013 North American conference – and an unforgettable Gala Dinner you won't want to miss.
Chef Nico Romo uses Chief Scientist, Bruno Goussault's sous-vide technique to keep the Fish menu fresh.
Chef Nico’s menu for our SSI Dinner at Fish Restaurant drew raves from guests, but perhaps none more so than the standout of his second course, the flounder quenelle. Tried it, loved it... now what is it exactly?
Fish Restaurant is hooked on sustainable seafood, so we're thrilled to have netted our own Sustainable Seafood Initiative Dinner. Sure, there's Chef Nico's three-course dinner menu + fine wine pairings - but what makes seafood sustainable, and why is it so important for us here in Charleston?
Ever wonder what it's like for a chef attending his first-ever James Beard Foundation Awards? Chef Nico shares his candid account of 36 hours in New York alongside the industry's brightest stars.
Fish pastry chef Susie Ieronemo offers a few easy twists on her signature Chocolate Milk Custard Cake confection for a sweet, home-baked reminder of why Moms rule.
Check out Fish Restaurant's fresh harvest of vibrant, farm-raised vegetables from our local producers – from ramps and leafy greens to unique hybrids and limited spring crops!
Charleston Living Magazine explores Chef Nico Romo's French- Asian cooking style as part of their "Global Ideas" feature in the most current issue.
The latest issue of Layers of Flavor features two of Nico Romo's signature sandwiches and the secret behind their "unexpected flavors and textures" making them a splashing success. Check out the whole article here!
Fish Restaurant's general manager and wine expert Jodie Battles stands out from the crowd as one of Charleston's Forty Under 40 movers and shakers.