Current Fish & Oyster
The restaurant boasts a simple and understated design, purposefully engineered to let the building, the architecture, the history and the incredible seafood cuisine from Chef Alan Brines take center stage.
Innovative, contemporary and honed through extensive research, Current's menu has been carefully developed to highlight the best fresh seafood from regional America. Whether these culinary gems hail from San Francisco, Monterrey, South Carolina, New Orleans, Chicago or New York City, we have a big focus on sustainability and classic seafood preparations. Always with a highlight on the freshness and high quality of the ingredients, our cuisine is straightforward with an eye toward classic preparation and technique, with a spotlight on healthy choices and sustainability.
Inspired and nuanced beverage selections include white and red wines on tap and a nice array of white, bubbly and reds by the bottle and by the glass - all served table-side. A signature cocktail menu with a nautical slant, distinctive craft beer and cider offerings, and innovative oyster backs round out the beverage menu. There will always be a signature cocktail or the beer you "have" to have, in addition to house made and bottled, hand-crafted soft drinks.
Top service standards are a focus in all aspects of the Current Fish & Oyster dining experience and is overseen by Ryan Mickelson.
Dinner Menu Item Spanish choriso, prawns, piperade cherry tomatoes, cheddar grits.
Dessert Menu Item rosemary gel, olive oil powder, sesame tuile
Dinner Menu Item prawns, crab, scallop, avocado, bacon, tomato, egg, creamy avocado ranch
Dinner Menu Item fennel, herbs, lemon aioli
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Contact & Private Events
INFO@CURRENTFISHANDOYSTER.COM / TEL: 801-326-3474
We'd like to hear from you! Please use the form below for questions and comments. One of our management team will contact you promptly.
For private events or parties of 15 or more people please use the email form below. For a big reservation (14 people or less) please call us during business hours
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