Oddfish Restaurant

• oddfishrestaurant@gmail.com
• oddfishresos@gmail.com

Leo Huang

Located in the Kits Point neighbourhood, Oddfish is a popular fresh seafood restaurant with a changing menu to suit whatever the kitchen team has to work with. The dining area spans across indoor and semi-outdoor seating, and includes a bar table area overlooking the prep tables. On a busy evening, my wife and I enjoyed our dinner at the bar table. The closeness to the food being prepared made for a fun night of viewing. Service was reasonably paced and incredibly thoughtful. We appreciated the recommendations which allowed us to sample a good variety of their offerings. We had the Grilled Oysters and Ceviche to start; the Crudo Tasting Platter and Strozzapreti Primevera as mains; and huge chunky Potato Fries as sides. Between both cold and warm dishes, we could tell that the kitchen team understood how to get the best out of each dish. Each one made the most of the natural flavours of each ingredient and the freshness of the seafood was hard to beat. We had a drink each from their cocktail/mocktail menu, and a complimentary bite to snack on before the main dishes was a nice touch. Between the big drinks selection and the ever shifting menu, this is a place with plenty of reasons to revisit.

Courtney “Blair” Fullerton

We have been coming here for years and to this date, I don’t think I’ve been to a restaurant with this much consistently quality and delicious food, great service, and a manager who makes you feel like he’s genuinely happy you’re there. Sometimes it’s also the small things like the staff remembering your drink order, favourite seat, and names, that add a little something extra to the experience. No matter how busy it is here, you won’t have to worry about service or quality of food going down at all. Highly recommend if you like great seafood with talented chefs and management with a menu that doesn’t seem to ‘go with the flow,’ uses tactics like shrink-flation, or ‘fix’ what isn’t broken. Only complaint is that’s it can be super loud, but I feel like that’s a really hard-to-control factor at such a well-loved place.

No MSG No Garlic Foodie

Our friends really wanted us to try Oddfish, but when I checked out their menu, I saw many items that my partner would love, but none that is safe for me to eat. I emailed them to shared my food diet restrictions. Although they have a small team, they were happy to work with the chef to see what they can do to suit my diet. I was happy with the response. So we all decided to go there that night. The server was very careful in explaining which dish I can eat and what kind of modification they would recommend. Our table ordered Burrata & Toast, Hand Cut Fries, Charred Mackeral, Roasted Beets, Grilled Baby Gem, Napa Cabbage, and clams, Sole Piccata. My special menu items were roasted beets with avocado, and sole without butter, garlic or breadcrumbs. We found everything delicious. Both the Sole Piccata and the plain sole were too salty. I had a tiny taste of the mackeral which I almost ordered, and it reminded me to pickled herring which I am not crazy about. The hand cut fries were really the best. The toast was soaked with butter and oil and looked really good I'm told. Their use of honey and pistachio with the burrata was good. The chef seems to like to soak everything in oil, and caramelize (burn) their greens. Apart from a roaringly loud table of four behind us which degraded the ambience of this place, we had a good time eating while we rolled our eyes in response to their screams. We didn't have coffee or dessert because of the loud table and went to Nana Green Tea instead. I'm tempted to go back for Spaghetti Vongole (without garlic, of course).

Gordon Kwong

Had a pretty good tapas type dinner shared with a couple others. There is a good variety of seafood dishes and interesting sides that keep you anticipating what the next dish will taste like. The scallops with pea puree and swordfish bacon with corn was nicely cooked and the crunchy bacon added an interesting twist, with a garnish of a few mint leaves that may have added more to the dish if added as a chiffonade. The bransino was a perfectly cooked fillet with a nice crunchy skin served with a sweet onion soubise and a chimichurri which was garlicky but lacking a bit in the coriander parsley flavor. The grilled spring salmon was also cooked perfectly and served on a grilled corn salad. The grilled baby gem lettuce was a nice flavorful blackened wedge with a nice miso ranch nori sesame dressing. The linguine vongole was a nice chewy pasta with fresh clams in a classic white wine garlic sauce with some chile for a touch of heat. Service was great and attentive. Overall a very good dinner.