Vinings Fish Company

Written by Carl Danbury  

Raise your hand if you’ve ever ordered a fresh fish entrée
that arrived at your table overcooked. Ever ordered oysters Rockefeller with overwhelmingly dense Hollandaise sauce or fried lobster tails that were seemingly produced at a nearby Goodyear facility? Rest easy, because one of the newest seafood restaurants in town, Vinings Fish Company (VFC), succeeds where some others don’t meet the challenge.

Father-and-son team Paul (formerly of Pano’s and Paul’s) and Patrick Albrecht have struck a harmonious chord for seafood (and steak) lovers in the quaint village of Vinings. Opened in late February, VFC combines a warm, casually hospitable environment with impeccably prepared dishes that one might expect from an Atlanta culinary legend.

Start your voyage with the oyster shooter sampler (Bloody Mary, tequila lime shallot, cucumber watermelon vodka), the splendidly traditional oysters Rockefeller, petit crab cakes, the fried oysters served with ­Cajun remoulade or Chef Paul’s legendary batter-fried lobster tail. Venture deeper and select from specialties like the baked stuffed flounder served with crabmeat stuffing and sautéed spinach, a sesame-crusted Ahi tuna steak accompanied by a tempura vegetable sushi roll and soy ginger vinaigrette, or the barbecued Mahi Mahi served with smoked tomato grits and sweet corn salsa. And if you’re looking for a scrumptious side dish, look no further than the lobster mac ‘n cheese, one of the great values on this or any other menu!

The a la carte fish menu, however, is perfect for those who truly enjoy the art of fish preparation. Choose from salmon, tuna, sea bass, flounder, grouper, trout, Mahi Mahi or baby redfish, and then choose how you’d like it to be prepared (fried, broiled, steamed, pan-sautéed, blackened, grilled, pepper-crusted or herb-crusted).

VFC also offers rib-eye, filet mignon and chicken breast, plenty of side dishes and entrée additions, such as jumbo lump crabmeat, bleu cheese crust, blackened shrimp and carpetbagger style (fried oyster stuffing, chipotle hollandaise), and an unusually deep offering of 30 wines by the glass.

With a tangled cast of nouvelle cuisine restaurants dotting the culinary landscape these days, Vinings Fish Company plunges retrospectively to a style and execution that, quite frankly, we have missed. Welcome back to the good old days!

Vinings Fish Company
4300 Paces Ferry Road, Suite 150