Fisk and Co.

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Fisk & Co. takes seafood seriously. From a number of preparations of mussels — classic white wine broth, Thai curry and Spanish chorizo, among others — to a wide-ranging raw bar, to chef-ier takes on charcuterie (made with seafood, of course), executive chef Austin Fausett wants to offer a wide-ranging experience to guests. While five kinds of mussels and hand-cut frites with six different sauces are available — rustic and approachable as they are — Fausett shows off a little more of his chef skills on other parts of the menu. Other items to seek out are an artful plating of salmon tartare, plus more traditional dishes like oysters Rockefeller and sole meuniere, served with trendy cauliflower puree. Fausett is quick to highlight the traditional charcuterie, cured in-house, and his pretzel monkey bread. Octopus Bolognese, made with tagliatelle nero (dramatically colored black by squid ink) and served with cured egg yolk, hints at Fausett’s penchant for creativity, as he developed a method for grinding down the cephalopod. “I like taking things from the idea phase and executing them,” he said about the creation of this dish. A selection of draft beers, bottles, cocktails and wine fall under the purview of industry vet and head bartender Melissa Carroll. The zippy wine list features seafood- and shellfish-friendly offerings like sparkling cremants d’Alsace and Loire, a Northern Italian corvina blend and a furmint from Hungary’s Tokaji wine region, plus less than a handful of heftier reds like zinfandel, syrah and cabernet sauvignon. Expect a strong showing of local beer, though three Belgian ales on the draft line wink at the restaurant’s Belgian-bistro focus.