Brothers Fish and Chips
Imagine a small fish and chip place in a small mall next to a Mavis garage. In the mall itself, is a nail salon, and a laundromat a few doors down. The fish and chip shop expanded into the next door space, and young owner, a self taught chef decided to start a fish only restaurant, and as well as the usual fare he offers an eight and a twelve course dinner.
We decided on the eight course meal. It was enough; a well paced meal that delivered some incredibly interesting combinations of ingredients and flavors from the chef’s native Guatemala. Corkage was a reasonable $30.
There were seven of us, and I am indebted to Dale who managed to remember all the courses.
Oyster with salt and pepper carrot brine and fresh 
Red shrimp ceviche with a fried mussel, with coconut milk sauce
Lobster and shrimp Tostones
Mescal negroni “palate cleanser” with applewood smoke (the only misfire, especially for a group with wine on the table!)
White shrimp on squid ink rice
Trout with trout roe on greenpea/jalapeno sauce with baby broccoli
Baby mackerel with chimichurri on a shitake-oyster-king trumpet mushroom reduction
A chocolate mousse with a corn cream reduction.
Another dessert