'The response has been overwhelmingly positive.'
After a"soft opening" period with limited days and hours,"The response has been overwhelmingly positive," says chef and owner Michael Grieves.
At Rockfish, the menu draws on Grieve's previous training at seafood restaurants in California. In the final planning for his new restaurant, the chef says that he decided to add more non-seafood items for guests who might shy away from fish. Now, in addition to raw oysters on the half shell, crab cakes and seared scallops served atop sweet corn risotto, the menu offers gruyere-capped French onion soup, beef tartare and pan-seared duck breast with farro. Other options include a roasted beet salad, fried oysters, San Fran-style cioppino, shrimp and grits, grilled ribeye and a burger and fries.
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