Recently, I had the opportunity to dine at CopperFish Seafood Grill & Oyster Bar with some fellow bay area bloggers. The event was nicknamed #BloggerFish. Owners Gordon Davis and wife Lorena wanted to show off what they have done with the menu since taking over the restaurant. I am happy to say that the menu was a huge success.
I started the evening off at the bar with a Southside Royale. This was a light and refreshing cocktail consisted of champagne, gin, and other refreshing aromatics such as mint.
The waitress then brought out some sweet and spicy fried shrimp. CopperFish’s take on “Bang Bang” shrimp. These were a huge hit and I loved the freshly sliced jalapeno I got to combine with the shrimp that gave the dish its peppery bite.
We got a chance to see the mesquite wood fired grill put to use. Well we didn’t actually get to see it, but we did get to taste what came off of that grill, glorious plump oysters with just a smattering of hard cheese melted about. I would’ve eaten these all night long.
After a little while we were whisked away to a back room appropriately nicknamed, “The Cottage”. This room had one large table that could seat about 18 people and the decor was so serene and cozy. They usually rent the room out or hold functions there.
It was great that I got to share this room for the evening with the Davis’ and fellow bloggers. It was truly a great time eating, chatting, and of course taking a few photos.
A simple, yet well executed bibb salad made its way in front of me while I devoured homemade sourdough boule. I loved the crispness of the salad with julienned apple and a sharp vinaigrette.
My main entrée consisted of black grouper that was thick cut and had a fabulous meatiness. It was clean tasting, cooked perfectly as to retain some moisture with just a smidge of sauce and was accompanied with a brussels sprout, fresh mushrooms, and squash hash. I love that each entrée has a different side that comes with it. Too often restaurants just offer the same sides for numerous dish and you don’t get the sense of individuality.
Last but certainly not least I indulged in some outstanding chocolate souffle. It was gooey on the inside and light and fluffy on the exterior. I broke open the center and put a dollop of vanilla ice cream on the inside as well, just because.
The evening was great insight into the care that the Davis’ have put forth into this venture. Flying farm raised beef in from Colorado, sourcing mesquite wood from Texas, harvesting seafood locally. All while not making things too stuffy. Trying to keep the atmosphere intriguing, yet inviting and casual. I would definitely visit CopperFish again and urge you to do the same.