Last week, we had the opportunity to stop by to check out the opening of The Fish Shack on Granville Street. Formerly home to the Glowbal Collection’s Sanafir Restaurant, they’ve revamped the airy space to create a casual restaurant with a laidback atmosphere conducive to the decidedly nautical theme.
We arrived early to sneak a peek before the onslaught of serious party-goers arrived (and, let’s be honest, we needed an excuse to step away from the computer). Upon arrival, both Emad Yacoub and Shannon Bosa Yacoub warmly greeted us alongside their PR team (Immedia) and off we went on a personal tour of the place.
Our impression: decor is bright, simple and well thought out (minus any typical nautical cheesiness a la Red Lobster-style). You won’t find stereotypical captain’s memorabilia at this seafood shack. Bright, fresh colours are complimented by rustic charm (one wall displays a network of stacked weathered-looking wood pallets and you can’t miss a massive blackboard featuring fishy-quotes). Clusters of tables anchor the 130-seat space, as does the inviting wood bar that runs the length of the room – with a few flat-screens to satisfy sports fans.
The crowd initially flowed in slowly and then hit full-tilt as soon as the 5 o’clock bell tolled. Glowbal Group always knows how to throw a great launch party (or any party, for that matter) and The Fish Shack launch was no exception. We eventually nudged our way around the space, exchanging business cards almost as quickly as signature Shack Caesars and Shark Bites were offered. To help satisfy appetites, and soak up the never-ending Captain’s Lemonade, trays of bite-sized clam chowder bowls were served on regular rotation, as were the fried oyster sandwiches, prawn Louie salad, fish tacos and Kentucky fried oysters (a definite repeat order item).
On our list of notable reasons to revisit The Fish Shack: their daily buck-a-shuck oysters on offer, plenty of fresh catch of the day options, weekday lunch and weekend brunch, and a wallet-friendly menu perfect for young professionals on the foodie hunt.