The Detroit Fish Market, one of the newest installments in the Frank Taylor restaurant group, emerges as one of the top spots for fresh fish and seafood in the city.
With many restaurants in the area catering more to midwestern tastes centered around red meat, the Detroit Fish Market fills the need for top-quality fish, while still staying true to Detroit’s fondness for hearty fare and quality.
Top priority at the Fish Market, as the name implies, is freshness and quality. Each day, fish is delivered -- always fresh, never frozen -- where it is inspected and weighed before being prepared.
Certified Executive Chef Leonardo Vulagi is a veteran of running kitchens. After graduating from the Culinary Institute of America in 1988, Vulagi headed the kitchen at the Detroit Yacht Club then he helped open the first Andiamo and later helped establish the reputation Jon Marx Steak and Seafood.
Vulagi, a native of Friuli, Italy, explains his vision for the Fish Market as a straight-forward approach to fresh seafood at a good price. He points out the dated paper menu, which shows customers that the menu is always changing depending on what is fresh and available that day.
Every day’s menu offers different items under the heading “Today’s Fresh Catch,” which features daily fish specials, offered simply, chargrilled, broiled, blackened, or sautéed with lemon, butter and garlic.
The menu is extensive; covering all the bases associated with a top-caliber fish-and-seafood restaurant, like a traditional bouillabaisse and live Maine lobsters (up to five pounds). Two soups, the New Orleans seafood gumbo and the lobster bisque (finished with brandy) are prepared fresh daily from scratch, like everything else on the menu.
The Fish Market has something for everyone of all tastes and budgets, from burgers and po’ boy sandwiches to chicken dishes and a few steaks.
The prime space in Paradise Valley was completely remodeled from the former occupant, Intermezzo.