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Go Fish Seafood
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Looking for a cool patio on a hot Napa night? Head for Go Fish, where there’s an outside bar, misters and tables arranged underneath shady trees and awnings. If you prefer the indoors, you’ll find white and blue plush furnishings, a 16-seat sushi and sake bar and even a private dining area for up to 16 people.
When my friend Kim and I visited, we sat on the patio (perfect for us warm weather lovers—but there’s also a fireplace and heaters for when the weather cools). We started with wine and a blood orange margarita (delicious) and a lobster roll to share.
Go Fish has an excellent sushi bar menu (with its own chef, Ken Tominaga) and fresh fish delivered daily. The large (eight-piece) lobster roll was a special, with tempura shrimp and crab wrapped in rice and topped with poached Maine lobster, sliced avocado and tobiko. Served with pickled ginger and a soy/spicy aioli drizzle, it was entirely tasty.
Next came a smooth and light chilled cucumber soup, drizzled with sour cream and sprinkled with a few fried wonton strips. We also switched to a Mumm Blanc de Noir (beautiful salmon/topaz color) and a Ridgeway Sonoma Coast Pinot Noir (mineral nose, spice, red berries). Next was a large crab Louie (all portions we had were generous, actually, including the wine pours). It had fresh chunks of Dungeness crab and a tangy Louie dressing along with chopped iceberg lettuce, olives, caper berries, sliced radishes, hard boiled egg, avocado and cucumber.
Executive Chef Victor Scargole’s menu offers pasta, chicken, beef, lamb and more, but we stuck with seafood. For entrées, we had an incredibly moist, miso-marinated Alaskan black cod, which came with a shiitake broth, mushrooms and bok choy. It was placed atop a fried, hearty rice cake. We also had the Icelandic arctic char, which was served skin-on and came with chopped leeks and potatoes in a sweet pomegranate-fennel jus. The crisp skin and flaky char were perfectly cooked, and the dish went especially well with the Pinot Noir.
Desserts were completely fun—they looked like sculptures. The milk chocolate hazelnut and caramel mousse was layered inside an upright cylindrical milk chocolate shell, with hazelnut “donettes” (tiny doughnuts) and “koko” crispies (yum). The frozen Meyer lemon soufflé began with soufflé at its base (like eating a lemon cloud), topped with a J-shaped, crisp wafer with rich blackberry sorbet on top. It came with a delicious stonefruit compote. There were great combinations of texture and flavor on both dishes. Top that off with live music on the patio (on Thursday nights—and the band of two guitarists literally covered Pink Floyd, Prince and the Pixies in a single set), we couldn’t have enjoyed ourselves more. Cindy Pawlcyn and business partner Sean Knight have created a delight for all the senses.
