If you’re looking for a good steak, look no further than Fish N Beer!
Just kidding. They serve fish. And beer.
The intimate restaurant from the KTM Restaurant Group at 3510 Larimer St. has set a tentative opening for 4 p.m. Saturday.
Update: An email from the restaurants PR rep says there is now an official opening set for 4 p.m. Monday, Nov. 7.
First, they just need to install some furniture.
The casual, dinner-only, no-reservations seafood spot is headed up by executive chef and managing partner Aniedra Nichols, formerly of Elway’s, and chef/owner Kevin Morrison, the man behind Tacos Tequila Whiskey.
The fish is shipped directly from the coasts to the Fish N Beer kitchen, and seasonal starters will be sourced from local cheesemakers, bakeries and farms. The house specialty cooking style is wood-grilled, but dishes will also be pan-roasted and fried in the open kitchen.
They’ll have 16 beers on tap to pair with the fish, along with a cocktail and a small wine list.
Let’s take a look at the menu. For one thing, there actually is a steak on there, sort of.
Mushroom “steak” commercial
With grilled portabella, melted Swiss cheese, scallion whipped potatoes, crimini mushroom gravy and toasted ciabatta.
Blowfish tail basket
No, it’s not poisonous.
Whole hybrid bass
From Alamosa, Colo., with devil butter.
Oysters from the grill
Served devil-butter style, with grilled tomato sauce, chile de árbol, onion, cider vinegar and garlic, or house style, with garlic butter, parsley and parmesan cheese.
Roasted beet “tartare”
With smoked burrata, carrot top pesto, house-pickled onion and grilled bread.
With smoke fish dip, soy glazed salmon collar, tonnato in jar, apple mostarda, giardiniera and grilled bread.
The one and only desert at Fish N Beer is made with roasted lemon cream and spiced pear compote.
Fish N Beer can seat 50 people. Hours will be 4-10 p.m. Monday through Saturday and 4-9 p.m. Sunday.