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The Original Fish Market Restaurant
Reels in Fresh Taste
by Lisa Clark
Sinking into a seat at The Original Fish Market Restaurant is akin to trolling the ocean depths in search of great seafood. The watery palette of colors, mermaids floating subtly across the walls, and beach glass-inspired chandeliers provide a tranquil backdrop to a menu that changes daily based on the bounty of the world’s rivers, lakes, and oceans—farmed, wild, and on the half shell.
Based on shipments that arrive
twice daily, The Original Fish
Market’s “fresh market catch”
offerings can include Rainbow
Trout from Idaho, Catfish from
Louisiana, Shutome Swordfish
from Hawaii, and Lobster Tail
from South Africa. Salmon,
raised in Scotland, is so fat-laden
and succulent that it tastes
almost buttery.
Guests can match their favorite fish with their preferred method of preparation, such as mesquite grilled, blackened, or steamed Hong Kong-style. For those who prefer to let the chef suggest the prep, there is always a selection of fish, meat, and poultry entrées. For a mild, unfishy fish, order Fennel Dusted Waluu Loin. The Hawaii-caught fish is big, thick and tender, served with ribbons of local carrots and Littleneck Clams in a savory tarragon butter broth.
As you consider which way to cast your net, whet your appetite with one of The Original Fish Market’s appetizers, like Roasted Stuffed Oysters or Ginger Dusted Baby Calamari. Broiled Prawn Risotto is surprisingly rich, with truffles, tomato chile oil, and three monster prawns. For a second course, one of The Original Fish Market’s flavorful soups is a must. Sherry and cognac enhance langostinos in the Lobster Bisque. Cream of Blue Crab Soup, made with sherry and chunks of crab claw, is slightly lighter but no less satisfying.
The Original Fish Market Restaurant has its own sushi bar, which offers traditional soup and salads and a wide variety of sushi, sashimi, maki, and temaki. Executive chef Brian Annapolen orchestrates The Original Fish Market’s menu based on the seasons, the tides and perhaps a little magic. He makes it his business to know where and how to get ingredients that meet his high standards, even if it means tracking down a boat captain half a world away.
“I’ve always lived by the water and I’m an avid fisherman,” he says. He’s also a third-generation chef. “I remember my father taking me for sushi when I was 12.” When the restaurant opened in 1998, there were more fried selections on the menu. Today, Chef Annapolen has gently shifted the menu to more healthy offerings and eliminated notorious trans-fats. Sure, you can still get the Mixed Seafood Platter fried, but you can also have it broiled. And there’s always Old Bay Fries if you really want to be bad.
The dessert menu is the final temptation. Skip it, and you’re missing out on sweet indulgence. Try the Black Bottom Pie, with layers of white and milk chocolate mousse over Oreo cookie crust, or bourbon-laden Tennessee Rocky Road Cake, with chocolate genoise, dried raspberries, and a toasted walnut brownie crust.
Located in the Westin Convention Center Hotel, The Original Fish Market Restaurant has been serving some of the region’s best seafood for some nine years now.
The Original
Fish Market Restaurant
Westin Convention Center Hotel
1001 Liberty Ave., Pittsburgh
412-227-3657
www.originalfishmarket.com
Hours:
Mon.-Fri.11:00 AM-1:00 AM
Sat. & Sun. 4:00 PM-1:00 AM
Noteworthy:
Complimentary validated parking in the hotel
garage for checks of $50 or more.
Price Range:
Appetizers — $9.00-$14.00
Soups & Salads — $4.95-$10.75
Entrées — $18.00-$55.00
Desserts — $6.95
—Lisa Clark is a writer and restaurant reviewer whose articles have appeared in newspapers and magazines.
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