Y’all know we eat at the fishery on the regular. Pretty much the one thing most of us agree on, is that if we had to abide by any sort of elimination diet, that we could live as pescatarians quite happily.

Which is why you will usually find some iteration of the fam at the fishery most weekends.

Recently the fishery underwent a chef change - and we were excited to try the new iteration of the menu.

There are a lot of new menu items, plus changes made to old standbys. And we were excited to try some.

Started off with the usual. French 75 and harland’s hazy. Always reliable.

Also, obsessed with the champagne flutes. Love their unique look compared to most restaurants around town.

I can’t tell you how excited I was to see that the carpaccio presentation no longer featured pineapple (‘cause hello, allergy).

But while that was the initial excitement, I can’t even tell you how thrilled we were when we tasted the dish itself.

Can I just take a moment to extoll the virtues of clarified tomatillo. Tomatillo water, if you will. This should be on everything. On the side, on the top of, underneath… everywhere. So, so good.

Everything about this dish works. The gooseberry salsa screams spring - but the heat was subtle and not overpowering. And using hoja santa as the herb? Brillant. The pop of fresh, along with the hint of pepper worked great with the ahi it was served with that day.

Next up was the salmon tartare. Loved this iteration. It was served with toasted bagel chips - and everything about this dish screamed elevated lox and bagels. Without the heaviness of a smoked salmon.

And, I gotta say, personally? I prefer the fresh. Which you’d know if you’ve tried my at-home version.

Only change I would make would be to serve less of the cream. There was too much in comparison to the salmon, and it overtook the flavor if you grabbed too much of it.

The kids have been ordering the ahi poke at the fishery for as long as I can remember. Way back when there was a dedicated sushi station and rolls were always part of the dinner order (please bring back the sushi rolls… asking for a friend).

There was a small window of time where they didn’t particularly care for the iteration, but other than that… it’s a craveable moment around here. This particular version is a huge hit, and oft requested meal.

Pro tip: make it a bowl. But bowl or no… what’s there not to love about this dish?

There is never a world in which jamie doesn’t order the fishery soup. Never. He’s been obsessed with this soup since the first time I ever brought him to the fishery.

If you remember last summer when they were toying with taking it off the menu completely, he almost lost his mind. And this man is not particular about food in any way. Except this soup. Just order the soup - if only to keep it on the menu so jamie can keep ordering it.

Spoiler, I’m not a huge fan of cold tuna salad. Sandwich or otherwise. But heat that tuna salad up - whether it’s on pasta or in a sandwich and I am all in.

And I love a tuna melt. Something about all that melty cheese just gets me.

Personally, I’d add tomatoes. But that’s just me.

What really sets this tuna melt apart, is the house pickles. Perfect tang that lends itself as just the right contrast to the tuna and the cheese. And the dijon? Just brings it all together.

All in all, everything was delicious. Although we didn’t expect anything less.

Looking forward to seeing what else the new kitchen crew has up their sleeves and our next visit.