FH0320

Menu Sampler
The menu is built around Portuguese flavours,
while offering non-traditional items such as
steak, Cornish hen and pizza.
APPETIZERS
Guests can choose from staples of
Mediterranean cuisine, such as warm olives
($8), or venture off and try some of the
best-selling items such as deep-fried
brussels sprouts ($14), seared crab cakes
($18) and chicken croquettes ($12).
FRANK CUTRARA [FISHBONE PHTOTOGRAPHY]
more than 400 guests a day for lunch and
dinner services during peak season.
The restaurants’ design — the work of
Toronto-based Den Bosch + Finchley —
boasts a Portuguese motif, with elements
from back home blending with the design
elements of the restaurant’s location.
Pereira explains he tries to align the restaurant
with the scenery around it. “If it’s
closer to water, I add more nautical themes;
if more urban, then more intimate and dark
themes are at play.”
Portuguese and Mediterranean influence
is evident in all the locations, whether
it’s the general ambiance of the room, the
tiles, the furniture or something as simple
as a mural on the wall featuring Portuguese
terminology.
“This type of cuisine targets every demographic.
We’re fortunate to cater to anyone
and everyone from local residents, CEOs,
professional athletes such as NHL player
Steven Stamkos, to Hollywood, music or
modelling icons such as Cindy Crawford,”
Pereira says.
While the menu includes Portuguese
staples, such as Arroz a Valenciana and fresh
seafood, Pereira says he doesn’t want to
offer only traditional flavours.
“Our menu is not traditional Portuguese,
but we add that identity wherever and
whenever possible. I love promoting my
country,” Pereira says. “And just like back
home, we emphasize the freshness of the
product and then play with the five elements
crucial to our food — acid, salt,
spice, sweetness and texture.”
Those five pillars are evident throughout
Fishbone’s menu. From its starters to
its entrées, each menu item boasts its own
unique flavouring. Fishbone also features
vast and flavourful wine cellars, with most
of the selections being Portuguese.
Despite not having formal culinary
training, Pereira created the Fishbone menu
and serves as executive chef for all his restaurants.
His goal is to lay the foundation for
more locations and says his restaurant concept
could be at the forefront of the next
big trend.
“Portuguese cuisine is ready to be the
next big trend; it just needs to be pushed
through to the masses, especially in the
U.S.,” Pereira says.
The future looks bright for Fishbone
as it continues to expand its presence. In
fact, the concept opened its fifth and newest
location in Laguna Beach, Calif. last
September.
“We wanted more consistency in
our customer traffic and weather has a
significant impact. California is the fifthlargest
economy in the world and has a
beautiful coastline, so it was a perfect fit,”
explains Pereira.
As the brand grows, Pereira plans to stick
with the same fervent attitude towards food
and hospitality he’s had since day one.
“People can get food anywhere, but
they’ll continue to choose places that offer
them something more, an experience of
sorts, like a great book, a great movie and a
great concert. As they approach the restaurant,
the stage curtain opens and it’s your
show to perform,” Pereira said. FH
PIZZAS
If ordering off the lunch menu, guests can
enjoy one of three pizzas: the classic
Margherita, made with tomato, basil and
fresh mozzarella ($16); the Veggie, topped
with mushrooms, piquillo and arugula ($19);
and the Picante made with red onion,
Anaheim chilies, oregano and hot
soppressata ($21).
ENTRÉES
The mains menu has tastes of Portugal
throughout without offering many traditional
dishes. Guests can chose from signature
seafood dishes, such as shrimp and crab linguine
($26), seared Itsumo tuna ($29), grilled
Moroccan octopus ($27) and Arroz a Valenciana
($29). Fishbone also offers its specialty, freshfrom-market
fish at select locations, as well
as a half Cornish hen ($23) and an eight-oz.
chuck flat-iron steak ($29).
Prices vary by location
FOODSERVICEANDHOSPITALITY.COM
MARCH 2020 FOODSERVICE AND HOSPITALITY 13