Spring Cleaning Means Major Changes at Nick's Fish House

CITYPEEK SCOOP- NICK's FISH HOUSE- SPRING CLEANING                              2600 Insulator Drive, Baltimore, MD 21230 410-347-4123. http://www.citypeek.com/baltimore/restaurant/nicks-fish-house

Nick's Fish House, known for relaxing atmosphere on the water in South Baltimore has done some significant Spring cleaning--of its executive staff that is. In the last months, major changes have taken place to turn-around what is already a successful and fun venue stronger, more upscale and more profitable. “We just won Best Crab House in Baltimore,” by BALTIMORE MAGAZINE, explains, Glenn Charlow, co-owner of Nick's Fish House and former business partner, since 1991, of Patrick Turner in TURNER DEVELOPMENT.

Changes you ask? Yes, big ones, both the Executive Chef and General Manager have left Nick's. Co-owners, Charlow and John Wilhide, a commercial real estate executive in town, have restructured their restaurant with a team stacked with experience in serving big, busy, upscale affairs. Alex Tarasco, former President of MARTIN’S CATERERS is the new General Manager and GREG NALLEY, former Executive Chef of THE MARYLAND JOCKEY CLUB and former owner/chef, HARVEST TABLE at TIDE POINT are now in place. “Big groups don’t scare me, I am used to serving thousands daily at MARTIN’s,” TARASCO calmly states from his mounds of experience in the business running the area’s largest catering facility.

Expect changes daily in the quality of food, the menu, food presentation and general landscape. “We now have 249 items to address to improve what is already going well here,” laughs Charlow “We are making this a year-round destination for locals and tourists and a place for parties. The back room has already been restructured for more private parties and groups with the addition of shutters and a door leading to the main restaurant.

Multiple menu and recipe changes are in the works. Last week, a new Sunday Brunch was served adding a more upscale, sophisticated menu of regular items of eggs, Belgium waffles, carving stations are words like aioli, strata, creamy goat cheese grits (Adults $24.95, kids 10- $10.95). Expect a shuttle to be added to the streets soon so hotels can offer their guests access.

I have many fond memories of sitting outside with various friends eating steamed crabs or sipping one of my favorite white wines, Sonoma-cutrer to motoring up in a boat up to the dock to relax to dancing to live music on Nick’s outdoor patio.

We are excited to see what the future brings for this South Baltimore waterside restaurant and bar. The staff also seems encourage with the new attitude. There is a lot of opportunity, for sure this team is up to put it in the top bracket of Baltimore hot spots. We hear there is a big Opening Day Party April 10-might go check them out!  We wish them all the best. Cheers!

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