We've just wrapped up the design of the Fish Spring/Printemps menu which launches for dinner service tomorrow. Super excited to taste some of the new petite plate additions: baked escargot, tuna tartare and a nam sod spring roll. Nico's also added a braised lamb shank to the large plates that is just incredible. Lots of seasonal, local produce to celebrate the taste of spring, too. Yum!
And, a big Happy Birthday to our friend Andra Watkins of Positus Consulting who's celebrating her big day with tonight at Fish.
And, for you fashionistas, remember that Fish is hosting the Charleston Fashion Week After Party on Thursday starting at 9:30 pm. Because you need a cocktail after ruling the runway. Everyone knows that.
Tuesday, March 24, 2009
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