Press

Wine Spectator Winner 4th Year!

                                                        Award of Excellence 
                                                               2015
Award of Excellence  

Fish Restaurant in Marlboro lands new executive chef

Table Hoppin’

Barbara M. Houle

August 7, 2014

Columnists – Telegram.com

Living

Jonathan Saiff, the new executive chef at Fish Restaurant & Wine Bar in Marlboro

Jonathan Saiff explores unique flavors with simple and imaginative dishes as the new executive chef at Fish Restaurant & Wine Bar, 29 South Bolton St., Marlboro.

Saiff’s philosophy is to keep ingredients local, fresh and in season, producing a memorable culinary experience for diners. The chef’s enthusiasm and culinary technique appear to be a good fit at Fish.
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This Sparkling Peach Cocktail Has Arrived in the ‘Burbs’

Inspired by the South, perfected in New England

Marian White – Staff Writer

July 25, 2014

BostInno

The Southern Belle Peach Cocktail - FISH Restaurant & Wine Bar

Growing up in the South, I can tell you that nothing said summertime better than peach season. From peach iced tea to peach cobbler, these sweet little fruits are in their prime during the summer months, meaning there’s also no better time to take advantage of them than now.

And there’s no better way to kick off your weekend than with a sparkling peach libation!

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FISH Restaurant Makes Boston Magazine’s Top 20 Seafood Destinations

Boston Magazine
Boston, The Ultimate Seafood Lover’s Guide
FISH – Best For Making The Best Of Being Landlocked

July 2014

FISH Restaurant Makes Boston Magazine's Top 20 Seafood DestinationsFISH Restaurant makes Boston Magazine’s Top 20 Seafood Destinations

A Marlborough shopping plaza may be a likelier bet for an efficient manicure than a seafood feast, but MetroWest diners skip the downtown traffic for Fish’s inspired mix of New England classics (crisp, saline whole-belly clams; buttery baked stuffed lobster) and inspired plates (octopus with green goddess dressing; shrimp and cheddar grits crowned with a crispy six-minute egg). On Sundays, fresh oysters are just a buck a shuck.

 

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