Vernick Fish

Came for a birthday meal and had a pleasant time! Sat at the chefs counter so could watch the magic happen. I've heard the crudo here is where it's at so got the salmon crudo and sea bream. The salmon was yummy with Asian flavors but the the sea bream really stole the show with the brown butter sauce. The crispy octopus was also okay, didn't love that it was fried, I love a good grilled octopus that melts like better. And this could have been that but the flavors were yummy. Then we got a crab pasta, branzino and scallops. All 3 were fantastic but the branzino was most memorable for me. It had great Thai/vietnamese flavors with the coconut broth, mushroom and the beans sprouts except I hate raw bean sprouts. Needs more of the broth to cook it slightly. I also wish it was served with some sort of rice to soak up all of that yummy rice. All in all, good service and good food!

I prefer to keep my reviews food centric but wow was our service bad on Saturday night. My wife and I midway through our meal just looked at each other and acknowledged this is the worst service at a nice restaurant we can remember having. Drinks came out well after appetizers, bread never came, didnt see our waitress for 20 minutes after receiving the dessert menu, the list goes on. Anyway for the food: sea bream crudo: sungold tomato, brown butter, chive - 8/10broiled oysters: broccoli rabe, roasted garlic, provolone - 7/10grilled black sea bass: dashi, charred eggplant, enoki mushroom, bok choy - 7/10sea scallops a la plancha: swiss chard, charred corn, 'nduja butter, crispy polenta - 6/10

Overall the food was great for the most part. The only complaint we had about the food was that the cheesecake was room temperature instead of cold. The service started out great but dwindled as the meal went forward and became almost non existent toward the end. The ambiance was great and we enjoyed how organized the kitchen is. We didn't like how so many people were wearing shorts and tshirts when this is upscale.

Absolutely amazing! Had the best time here. Heard great things and didn't disappoint. The service and staff here were amazing, knowledgeable, and eager to please. The food was DELICIOUS, though be prepared to pay the $$$ because it is quite hefty (though WORTH IT). Fish will be deboned and they can do more for you at table-side! And the vibe is 10/10 with the feels of an upscale summery restaurant. Great for dates! Parking might be tough though it could be found close by if you know where to look. Go here already if you haven't!

Great seafood! We visited Vernick Fish on a Saturday night, and it was busy, but there were tables available. Vernick Fish has a chic, modern design where the kitchen is fully visible to every patron. I ordered the haru harmony swizzle to drink, the sea bream crudo and broiled oysters to share, and the sea bass as a main. Before the food we ordered arrived, we were served a slice of bread each with a delicious house butter. The haru harmony swizzle had a herbal nose with a tart finish. The crudo and oysters were both fantastic. The sea bass was blackened and served in a thin soy-sauce-flavored broth that I did not care for. Overall, I had a great experience at Vernick Fish and would recommend them for a nice seafood dinner (as long as you avoid the sea bass).

The dining arrangements are somewhat unusual here but also quite pleasant. The room is large (142 seats) and bustling; but because of its length and narrow width, you don't feel crowded or closed in. Tables stretch in a leisurely array past the zinc-top bar and open kitchen, eventually spilling into the space at the rear that is generally reserved for private parties. The piped-in classic rock may not be to everyone's taste, but it certainly adds an energetic note to the proceedings. The service also deserves mention. Our server was attentive without being annoyingly solicitous... he made eye contact with all three members of our dining party... and he was obviously intimately acquainted with the menu. But on to more important matters... Chef Greg Vernick's cuisine titillates the palate under four main headings - Raw, Small Plates, Large Plates, and Desserts - plus a number of side dishes. Among the small plates, you discover such worthwhile starters as Spaghetti with Blue Crab and Crispy Octopus, along with a nod to landlubbers: Endive & Baby Gem Salad splashed with tarragon vinaigrette... But, as far as our party was concerned, the Marinated Shrimp on a seabed of shredded napa cabbage & Thai basil sprinkled with peanuts appeared to be the star of the show... That is, until the incredible Broiled Oysters Philadelphia (pictured) hit the table. Gently caressed by breadcrumbs seasoned with Genoa salami & provolone cheese and presented in a cast-iron tray usually reserved for escargot, they were a superb feast for both eye and palate.When it came to the large plates, it wasn't long before overchoice (also known as choice overload) - a term first introduced by Alvin Toffler in his 1970 book Future Shock - reared its ugly head. Not that there were too many possibilities... but all five of the seafood options looked so good that it was difficult to come to a decision.The other gentleman in our party opted for the appetizer of Tuna Tartare as his main course. My dining partner thought about the Blackened Sea Scallops, but she decided to pass... I briefly considered the Panko-Crusted Swordfish with Korean/kimchi flair but did likewise. We also considered sharing the Whole Roasted Branzino, but the tomato & watermelon salad, yogurt & pine nut relish didn't ring any bells. Dover Sole, a special unlisted on the printed menu, is always a favorite; but since we had enjoyed this delicacy at a recent luncheon, we decided to pass on that as well. We finally agreed upon the Grilled Black Sea Bass (pictured). And a very wise choice, I might add. Especially since the accoutrements - tomato sauce, gold bar squash & crispy eggplant - proved to be perfect complements. If Vernick Fish has a weakness, however, it is surely their desserts - Chocolate Espresso Cake, Key Lime Pie, Marscapone Cheesecake, Peach & Almond Tart (pictured) - which are basically standard issue. Were they bad? No... but, given the carefully crafted dishes that had preceded them, we expected a great deal more in the sweet endings department... and it simply was not forthcoming. And this, unfortunately, placed a decidedly negative pall over what - up until this point - had been an extremely rewarding evening at table. I say this because Mr. Vernick would do well to remember that the last thing diners experience within restaurant precincts is likely to be the first thing they remember.The restaurant's bar does turn out some pretty spiffy cocktails; and the bartender obviously knows his stuff, as my Vesper Martini was right on the money. There is also a very nice international wine list... However, the wines by the glass - quality as well as quantity - leave a great deal to be desired.

beautifully decorated restaurant on the first floor of four seasons!the food here is solid. we ordered a couple appetizers to start, and my favorite was the hiramasa tatare which went perfectly with the potato chips. the salmon crudo was mid, i would not order it again. for my main, i had the swordfish milanese sandwich which was absolutely delicious and filling. i was pleasantly surprised by the size, it definitely could have been two meals. my friends ordered the branzino and the yellowfin tuna rice bowl which they enjoyed (though the portion size wasn't as large). all the seafood tasted quite fresh! one thing to keep in mind is that in the summer, this restaurant is absolutely freezing. i got there early and had to ask my friend who was running late to grab me one of her jackets because i was so cold i had goosebumps. definitely bring a jacket! service was alright, but we were celebrating a birthday, and there were some discrepancies between what we were told over the phone vs what were told in person. this restaurant is definitely quite expensive, and for the price, i would have expected more overall. the food is good, but not particularly exciting. i think there are more affordable places with food just as delicious.

I finally made it to Vernick Fish - we went for lunch yesterday. I had reviewed the menu prior to going and was intrigued by the Swordfish Milanese sandwich. I had to have it - when have you ever seen fried swordfish? It was so delicious - from the crunchy, yet fluffy roll, to the fresh basil salsa verde with arugula and heirloom tomato. The fish was perfectly fried - crispy, tender and flavorful. The sandwich did have a spicy heat - which was a surprise, yet welcomed. However, I'm adverse to a strong heat and while this was fine (medium) - there should have been an indication it was spicy. My friend had the Yellowfin Tuna Rice bowl, which I tasted. The tuna was so fresh and melted in my mouth. It was a very tasty dish.

One of my favorite restaurants in Philly. It has absolutely delicious seafood options and every bite is thought out perfectly by the chef. The inside is beautifully decorated too.When I made a reservation here, I could only get a spot at the bar. Do not be strayed away because the bar seating was awesome. We got to watch the chefs at work - shucking oysters, etc. If you are dining for 2, this is a great option. The waitress had a wonderful suggestion for our wine too. It paired perfectly with the dishes we selected. Looking forward to coming back here when I am in town again!

Excellent for seafood lovers. Their fish was very fresh, high quality, very delicious. The service was beyond excellent. The venue was high ceiling, very contemporary, open kitchen, lots of tall fresh orchids and flowers, fancy at the Four Seasons, very pretty. I was shocked that their kids menu was very tasty as well. They use Le Must Classic chef ketchup, very luxurious like everything else. The whole dining experience was spectacular.