More of That, Please: Tin Can Fish House & Oyster Bar

October 21, 2010

By Katrice



For breakfast this morning, I had blackened shrimp, cheese grits, hush puppies and sweet potato tots. Not the most conventional first meal of the day, but certainly a delicious one. I feel as if I should send a thank you note to the Tin Can Fish House & Oyster Bar for what is arguably the best leftovers I've had in ages ... and for opening in my neck of the woods. Tin Can is the latest creation of Nik Panagopoulos and Arte Antoniades, the brother and sister behind the original Fishmonger Restaurant and Teela Taqueria (also one of my favorites).

Panagopoulos calls the duo's newest eatery a revisiting of Fishmonger, at the behest of its faithful fans. "I wanted it feel like coastline fish houses in South Africa", he said. Check. You do feel just as if you are seaside, with your choice of American coastal seafoods like Conch Fritters, Shrimp and Oyster Po' Boys and Blackened Mahi Mahi, Paella and Prawns. And as if a bonus is necessary, each dish has been masterfully conceived to literal perfection by the same chef who made Teela Taqueria a jewel of the City Walk at Sandy Springs. In a word: Amazing. 

Ahi Tuna Ceviche

Crab Balls 

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3 comments

  1. Everything was great from the food, including the delicious dessert, to the service, and seating. I dreamed about the cheese grits!! :) I too was able to enjoy the rest for breakfast the next morning. Thank God for leftovers. :)

    ReplyDelete
  2. I have decided that I must learn to make grits like that!

    ReplyDelete

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