Review: Jamestown Fish

By BILL RODRIGUEZ | November 13, 2012

Both were excellent on both counts. Monkfish is firm-fleshed, so it stood up well to being poached with an Italian-seasoned tomato concoction — a combination she said usually never impresses her, but did here — and polenta properly cooked, as in not to death. My pieces of swordfish were rolled in herbs, like the halibut above, medium grilled to smoky deliciousness. The strong taste of the kale beneath it was muted by the sweetness of butternut squash. Clever.

Desserts are $8, and let me conclude enthusing about their delicate panna cotta topped with Concord grape purée. The yumminess of Johnnie's chocolate pot de crème made up for it being milk chocolate rather than dark.

Jamestown FiSH. Cutesy spelling, serious dining.

Bill Rodriguez is at billrod.mail@gmail.com.

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Topics: Restaurant Reviews , Seafood, food, New England

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