Go Fish! has a catchy name for good reason. The game name suggests action, enjoyment, intention and plain purpose. Whatever catch this Sinking Spring restaurant gets in on any day is guaranteed fresh, ready for boatloads of culinary attention to creating everything from sashimi and sushi to broiled, baked, poached and grilled masterpieces.
While you can choose classical favorites like Boston Clam Chowder and Crab Cake Sandwiches (served with lime jalapeno on a sesame seed bun), the majority of offerings on this menu stand out as surprisingly unique, gourmet inventions. A Yellowfin Tuna Casserole enfolds snow peas and egg noodles, mushrooms, cream and cheddar together, with panko breadcrumbs atop. Tender Sautéed Diver Sea Scallops are made even more mouthwatering with creamy risotto (made to order), baby spinach, garlic confit, and lemon that’s brûléed — cooked on the grill until charred.
Owner Heather Clark deserves compliments on so many levels, but especially since she has been steady in her dedication to using only sources that are ecologically sound, and accessing quality local sources wherever possible. She’s proof-positive that sustainable practices — in a world where overfishing threatens even the mighty tuna — not only creates good karma, but opens her kitchen to the best of the best in riches from the sea and seafood prep.
Sushi: You’re Not in Japan Anymore, Dorothy-san
And the sushi! Here, the sushi options take a deliciously brazen spin beyond the beyond. Consider that each of the most popular sushi items here seems even more uniquely tasty than the type you just tried. Says front-of-house manager and beverage director Arthur Bellocchio, “We take our time making the sushi right, using high-quality rice with proper rice vinegar, making sure of proper consistency.” Just as in the best sushi bars of Tokyo and Kyoto, close attention and expertise in sushi-making matters. “Heather has a background in sushi rolling,” says Bellocchio, and so does Executive Chef Steve Kemper. He adds, “We offer common rolls, specialty rolls, sashimi and nigiri.”
“Our number-one bestseller is the Monkey Roll,” says Bellocchio. What a construction project this is! “It’s made with spicy tuna, unagi (eel), peppered tuna, and cucumber, topped with honey wasabi sauce and drizzled unagi sauce, and finished with scallions. The fresh tuna delivers a fatty feel, which meets a crisp interior and a nice sweetness,” he describes. Indeed. This is a must-taste dish, complex in its complementary flavor components, all of which merge into a marvelously flavorful, crunchy, smooth, peppery, happy experience. Unforgettable, especially with a crisp white wine.
(Tip: Do ask Bellocchio for wine and drinks advice. He’s aiming at Level 2 as a sommelier and loves taking “a traditionalist approach with modern philosophies and techniques” when it comes to the bar’s craft cocktails.)
The Vegetable Roll is seriously amazing. A-maze-ing. It’s masterfully assembled: cukes, carrots, avocado, red pepper, tempura and green beans are topped off with a luscious wasabi cream sauce. Each sushi piece seems better than the last, fusing hot and sour, fresh crunch and sticky rice, all exploding in your mouth at once. Whew.
For sure, don’t miss the Dragon Balls. They’re far more elegant than they sound, and are wildly popular with diners. Good-sized, traditional Japanese inari pockets are lightly tempura battered, flash-fried, then summarily stuffed with a crazy combination of independently tasty goodies: shrimp, tuna, jalapeno, red and green bell peppers, unagi sauce and sassy siracha sauce, plus bright bits of chopped scallions. These savory appetizers are so addictive and great to share, especially with friends who aren’t aware that sushi doesn’t always mean raw fish.
Slow-Roasted Loch Duart Salmon
Dinner entrée choices are all too enticing for words. As Bellocchio puts it, think “French technique with Asian and American fusion.” He points out that there are plenty of landlubber offerings, including the Bone-In Ribeye from their Wyomissing source Dundore & Heister, Roasted Chicken and Ricotta Gnocchi.
But if you love salmon, go for the Slow-Roasted Loch Duart Salmon, frequently served with local Northeastern wild black rice and braised baby bok choy, Thai coconut and chili threads. Or try the salmon an equally delicious way with sides of broccoli rabe for an herbed bitterness to contrast, with a delicate quinoa salad imparting a sweetly citrus twist, perfectly textured. The juicy, tender, wholesome taste of salmon falls off the fork, its fatty integrity satisfying with every bite.
Another fine selection lies in Shrimp and Grits. This is an unmistakably cozy, comfort-food main dish that practically makes your mouth tremble when it arrives at the table. Behold! Jauntily sticking up, all plump and hot, are several lovely wild caught shrimp, packed atop floriani grits and beef jus. A buttery feel persists throughout this dinner, even as you pluck each individual tail and lift up to sink your teeth into the crispy, memorably meaty shrimp.
Go Fish! Seafood Restaurant & Sushi Bar
301 S. Hull St., Sinking Spring
Facebook: @gofishseafood
610.376.6446
Also: Seafood Market: Fairgrounds Farmers Market, Reading
