“I often describe Fisher’s as a house where Upstairs is the nice, fancy dining room and Dockside is the kitchen with kids running around with wet bathing suits, and everyone feels comfortable just as they are. We treat Fisher’s as our house, our employees as family, and our customers as guests in our home.”
Johnny sums this place up best. While Executive Chef Bill Briand’s creative riffs on Southern coastal cuisine consistently rake in praise from national media and earn prestigious award nods (he’s been a James Beard Award semi-finalist for three years running), you’ll find so much more than great food at Fisher’s.
It starts with two distinct dining experiences in one spot: the backwater breezes and relaxed vibe in the open-air Dockside and the sophisticated décor washed in soothing sea colors of the fine-dining space, Upstairs. Each has its own menu and personality, but they share a common thread: the “y’all come” warmth that Johnny describes and that permeates every inch of space (indoors and out) at Fisher’s.
It continues with Chef Bill’s commitment to fresh ingredients, his cooking skills (honed in some of New Orleans’ hottest kitchens) and his attention to detail that go into every dish on every plate. His thoughtful yet innovative approach to classic flavors and an emphasis on local produce, locally made products and just-caught Alabama Gulf seafood shine in every bite.
We finish with stellar, sincere service that’s a seamless expression of our welcoming hospitality and the passion at work in the kitchen.
We hope that these elements combine to create an experience that puts a smile on your face and leaves a lasting impression, one that brings you back to share a meal with us time and time again.