Fisher\u2019s<\/h5>\n
![](\"https:\/\/comabeba.com\/mexico\/wp-content\/uploads\/sites\/7\/2017\/06\/Fishers-Polanco-3f-160x90.jpg\")
<\/p>\n
\nAddress: <\/strong><\/span>Avenida Horacio 232
\nTelephone: <\/strong><\/span>+52 55 5531 6286
\n Restaurant Type:<\/strong><\/span> Casual Dining
\nCuisine: <\/strong><\/span>Seafood
\nService Type:<\/strong><\/span> Table Service
\n Price: <\/strong><\/span>~$$$~
\n Menu items offered: <\/strong><\/span>Salads, Seafood, Soups, Sushi, Tacos
\n Hours: <\/strong><\/span>Sun-Tue: 9:30am to 9pm Wed: 9:30am to 10pm, Thu & Sat: 9:30am to 11pm Fri: 9:30am to 12am<\/div>\n
Refer to the location map below for restaurants with multiple locations as details and hours of operation may vary in each location. Click on the marker for a location to see the details for that location, including hours of operation.<\/p>\n<\/div>\n
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Fisher\u2019s<\/h5>\n
<\/p>\n
\nAddress: <\/strong><\/span>Avenida Horacio 232
\nTelephone: <\/strong><\/span>+52 55 5531 6286
\n Restaurant Type:<\/strong><\/span> Casual Dining
\nCuisine: <\/strong><\/span>Seafood
\nService Type:<\/strong><\/span> Table Service
\n Price: <\/strong><\/span>~$$$~
\n Menu items offered: <\/strong><\/span>Salads, Seafood, Soups, Sushi, Tacos
\n Hours: <\/strong><\/span>Sun-Tue: 9:30am to 9pm Wed: 9:30am to 10pm, Thu & Sat: 9:30am to 11pm Fri: 9:30am to 12am<\/div>\n
Refer to the location map below for restaurants with multiple locations as details and hours of operation may vary in each location. Click on the marker for a location to see the details for that location, including hours of operation.<\/p>\n<\/div>\n
[\/et_pb_toggle][\/et_pb_column][et_pb_column type=”1_2″][et_pb_toggle admin_label=”Toggle Summary DOTO” global_parent=”67590″ saved_tabs=”all” title=”Summary of Review” disabled=”off” disabled_on=”on|off|off” open_toggle_background_color=”rgba(45,45,45,0.9)” open_toggle_text_color=”#ffffff” closed_toggle_background_color=”rgba(0,0,0,0)” closed_toggle_text_color=”#ffffff” icon_color=”#af9011″ body_line_height=”1.2em” use_border_color=”off” body_text_color=”#ffffff” title_text_color=”#ffffff” _builder_version=”3.15″ custom_margin_last_edited=”on|phone” border_color_all=”rgba(170,143,73,0.95)” custom_margin_phone=”|-10px||-10px”]<\/p>\n
Fisher\u2019s has a big variety of fresh, quality seafood, prepared about any way you want it. Execution and service are very good. Can get busy, so arrive early.<\/p>\n
[\/et_pb_toggle][et_pb_toggle admin_label=”Toggle Summary MO” global_parent=”67590″ saved_tabs=”all” title=”Summary of Review” disabled=”off” disabled_on=”off|on|on” open_toggle_background_color=”rgba(45,45,45,0.9)” open_toggle_text_color=”#ffffff” closed_toggle_background_color=”rgba(0,0,0,0)” closed_toggle_text_color=”#ffffff” icon_color=”#af9011″ body_line_height=”1.2em” use_border_color=”off” body_text_color=”#ffffff” title_text_color=”#ffffff” _builder_version=”3.15″ custom_margin_last_edited=”on|phone” border_color_all=”rgba(170,143,73,0.95)” custom_margin_phone=”|-10px||-10px” title_font_size=”12″]<\/p>\n
Fisher\u2019s has a big variety of fresh, quality seafood, prepared about any way you want it. Execution and service are very good. Can get busy, so arrive early.<\/p>\n
[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”2018-04-S3-EN-NG Section Reviews” specialty=”off” _builder_version=”3.15″ background_color=”rgba(255,255,255,0)” custom_padding=”0px|0px|0px|0px” custom_margin=”|-10px||-10px” next_background_color=”rgba(0,0,0,0)” disabled=”off” disabled_on=”on|on|” global_module=”67592″ prev_background_color=”rgba(0,0,0,0)”][et_pb_row admin_label=”row” global_parent=”67592″ use_custom_gutter=”on” gutter_width=”1″ parallax_method=”off” parallax_method_1=”off” parallax_method_2=”off” parallax_method_3=”off” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.62″ background_color=”rgba(0,0,0,0.66)” background_position_1=”top_left” background_repeat_1=”no-repeat” background_position_2=”top_left” background_repeat_2=”no-repeat” background_position_3=”top_left” background_repeat_3=”no-repeat”][et_pb_column type=”1_3″][et_pb_text admin_label=”AD 2018-04 3xBanner Reviews C1″ global_parent=”67592″ background_layout=”light” custom_margin=”|2px||2px” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.92″ custom_padding=”0px|0px|0px|0px” custom_padding_phone=”5px|0px|5px|0px” custom_padding_last_edited=”on|phone”]<\/p>\n
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Restaurant Review for Fisher\u2019s<\/span><\/h3>\n\n\nReview by: <\/strong><\/span>Ollie O
\nRating: <\/strong><\/span>4.1 stars
\nReview Date: <\/strong><\/span> 09\/13\/2015\n<\/p>\n<\/div>\n\n<\/p>\nI just visited Fisher\u2019s in Polanco. I\u2019m stuffed. I couldn\u2019t quit eating. It was that tasty.\n<\/p>\nI\u2019ve been to almost every restaurant in Mexico City worth going to. A couple of hundred or more. And, honestly, I\u2019ve been putting off going to Fisher\u2019s. I\u2019m not sure why. It doesn\u2019t rate highly on consumer review sites and it looks a bit \u201craw\u201d from the outside. More like a cantina than a restaurant. It just wasn\u2019t on the front burner.\n<\/p>\n
But now I\u2019ve been. And I\u2019ll be back.\n<\/p>\n
As I said, the place looks a bit like a cantina. In fact, it looks a lot like a half dozen or oyster bars I\u2019ve been to back in the States. There are big blue awnings covering tables on porches that surround the building and a massive interior space with multiple dining rooms. I\u2019m guessing the place sits close to a couple of hundred people when it\u2019s full.\n<\/p>\n
The interior is bathed with light from a vaulted ceiling covered with Plexiglas and the walls are covered in a mosaic ceramic tile. When it\u2019s busy it gets a bit noisy in there and the glass and ceramic tile surfaces don\u2019t exactly help with the acoustics issues. It\u2019s the type of place that appeals to those that like a busy, somewhat raucous atmosphere.\n<\/p>\n
At the Polanco location, by 2 pm every day there\u2019s a minor wait for a table. Then again starting at about 6 to 7 pm for dinner and it stays busy up until close at around midnight.\n<\/p>\n
I arrived early for lunch around 1 pm on a Tuesday. At that time, the restaurant was approaching capacity but there were still available tables. I was dining solo and didn\u2019t want to take away one of their valuable two-tops so I gladly offered to sit at the bar.\n<\/p>\n
The menu is the placemat. Or is that the placemat is the menu? Whichever it is, you don\u2019t have to wait for a menu. It\u2019s right in front of you filled with every type of seafood and accompanying sauce or condiment you can imagine.\n<\/p>\n
The left side has the crudo preparations. Oysters on the half-shell, ceviches and sashimi. And a single sushi-roll (maki). A handful of soups and chowders. A seafood salad or two. And then several dozen options for preparing a host of seafood filets. Bass (robalo), Red snapper (huachinango), and Mahi-mahi (Dorado) are among the most frequently ordered varieties.\n<\/p>\n
They also have jumbo prawn (langostinos), lobster (langosta) and shrimp (camarones) dishes.\n<\/p>\n
And, of course, you can have tacos stuffed with your choice of the above with about any sauce you desire.\n<\/p>\n
On this visit, I opted for a half-dozen oysters on the half-shell followed by a filet of bass Arrienda (topped with caramelized sliced onions and serrano chili peppers).\n<\/p>\n
The oysters arrived within a few ticks of the clock. Cold and fresh. By Texas or Louisiana standards, these are pretty small oysters. About the size of a quarter. But substantially bigger and better than the horrible oysters I\u2019ve been served on rare occasions in Argentina and Chile.\n<\/p>\n
There were three bottles of hot sauce within reach at the bar so I sprinkled a little Cholula (which I am familiar with and really like) and something I hadn\u2019t previously seen that is bit hotter, called Don Capit\u00e1n. There was also some unlabeled homemade sauce they\u2019d bottled. I sprinkled a few drops from each bottle onto the oysters and began to down them, along with an accomopanying bite of a saltine cracker, also available in a basket within reach.\n<\/p>\n
These oysters were small, but pretty tasty. Nothing great. But better than no oyster at all, right?\n<\/p>\n
Within about five minutes after finishing off that half-dozen, my fish main-dish arrived. It had been heavily sprinkled with some mild chili-powder, as had the saut\u00e9ed onions and peppers. The dish was spicy. A bit hot, but not overly so. It would be too hot for an Argentine. But it was just right for this ole\u2019 Texan. And that bass was cooked perfectly. Slightly beyond translucent. It was flaky white, but still perfectly moist. It tasted great.\n<\/p>\n
The dish was accompanied by some steamed white rice and refried black-beans. We eat lots of refried pinto beans in Texas. And I\u2019ve had refried beans dozens of times in Mexico. I\u2019m going out on a limb here, but I think these were the best refritos I have ever eaten. They were delicious. A bit fatty. Well-seasoned. I could have eaten a bowl of those alone. The rice was perfectly cooked too.\n<\/p>\n
The only supplemental seasoning I did was to lightly salt the inner portions of the fish filet.\n<\/p>\n
I\u2019ve read consumer reviews complaining of slow service. I didn\u2019t see that. The service I received, although not flawless, was very good. No lengthy waits. No finished plate sitting around without being cleared. It was totally acceptable in every regard. The waiters were also informative, answering all the questions I had about the various types of preparations and sauces (which are not explained on the menu).\n<\/p>\n
To sum it up, Fisher\u2019s is a high-energy oyster bar and restaurant that morphs into a bit of a cantina in the evening hours. Not an ideal location for a serious business meeting or a romantic night out. But for high-quality, fresh seafood, that\u2019s well-executed at a price that\u2019s reasonable for the location and style of restaurant, Fisher\u2019s is an excellent choice.\n<\/p>\n<\/div>\n<\/div>\n
Here you can create the content that will be used within the module.<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”2018-04 R4M2 Body of Review” global_parent=”67591″ text_font_size=”16″ custom_margin_phone=”|0px||” custom_margin_last_edited=”on|phone” custom_padding=”10px||25px|50px” custom_padding_phone=”10px|20px|25px|25px” custom_padding_last_edited=”on|desktop” background_layout=”dark” _builder_version=”3.15″ \/][et_pb_text admin_label=”2018-12 Heading and Brewpub 2018 DO” global_parent=”67591″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.15″ custom_padding=”30px|||” custom_margin_last_edited=”on|tablet” background_color=”#000000″ disabled=”off” disabled_on=”on|on|”]<\/p>\n
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\n<\/div>\n
\nReview by: <\/strong><\/span>Ollie O I\u2019ve been to almost every restaurant in Mexico City worth going to. A couple of hundred or more. And, honestly, I\u2019ve been putting off going to Fisher\u2019s. I\u2019m not sure why. It doesn\u2019t rate highly on consumer review sites and it looks a bit \u201craw\u201d from the outside. More like a cantina than a restaurant. It just wasn\u2019t on the front burner.\n<\/p>\n But now I\u2019ve been. And I\u2019ll be back.\n<\/p>\n As I said, the place looks a bit like a cantina. In fact, it looks a lot like a half dozen or oyster bars I\u2019ve been to back in the States. There are big blue awnings covering tables on porches that surround the building and a massive interior space with multiple dining rooms. I\u2019m guessing the place sits close to a couple of hundred people when it\u2019s full.\n<\/p>\n The interior is bathed with light from a vaulted ceiling covered with Plexiglas and the walls are covered in a mosaic ceramic tile. When it\u2019s busy it gets a bit noisy in there and the glass and ceramic tile surfaces don\u2019t exactly help with the acoustics issues. It\u2019s the type of place that appeals to those that like a busy, somewhat raucous atmosphere.\n<\/p>\n At the Polanco location, by 2 pm every day there\u2019s a minor wait for a table. Then again starting at about 6 to 7 pm for dinner and it stays busy up until close at around midnight.\n<\/p>\n I arrived early for lunch around 1 pm on a Tuesday. At that time, the restaurant was approaching capacity but there were still available tables. I was dining solo and didn\u2019t want to take away one of their valuable two-tops so I gladly offered to sit at the bar.\n<\/p>\n The menu is the placemat. Or is that the placemat is the menu? Whichever it is, you don\u2019t have to wait for a menu. It\u2019s right in front of you filled with every type of seafood and accompanying sauce or condiment you can imagine.\n<\/p>\n The left side has the crudo preparations. Oysters on the half-shell, ceviches and sashimi. And a single sushi-roll (maki). A handful of soups and chowders. A seafood salad or two. And then several dozen options for preparing a host of seafood filets. Bass (robalo), Red snapper (huachinango), and Mahi-mahi (Dorado) are among the most frequently ordered varieties.\n<\/p>\n They also have jumbo prawn (langostinos), lobster (langosta) and shrimp (camarones) dishes.\n<\/p>\n And, of course, you can have tacos stuffed with your choice of the above with about any sauce you desire.\n<\/p>\n On this visit, I opted for a half-dozen oysters on the half-shell followed by a filet of bass Arrienda (topped with caramelized sliced onions and serrano chili peppers).\n<\/p>\n The oysters arrived within a few ticks of the clock. Cold and fresh. By Texas or Louisiana standards, these are pretty small oysters. About the size of a quarter. But substantially bigger and better than the horrible oysters I\u2019ve been served on rare occasions in Argentina and Chile.\n<\/p>\n There were three bottles of hot sauce within reach at the bar so I sprinkled a little Cholula (which I am familiar with and really like) and something I hadn\u2019t previously seen that is bit hotter, called Don Capit\u00e1n. There was also some unlabeled homemade sauce they\u2019d bottled. I sprinkled a few drops from each bottle onto the oysters and began to down them, along with an accomopanying bite of a saltine cracker, also available in a basket within reach.\n<\/p>\n These oysters were small, but pretty tasty. Nothing great. But better than no oyster at all, right?\n<\/p>\n Within about five minutes after finishing off that half-dozen, my fish main-dish arrived. It had been heavily sprinkled with some mild chili-powder, as had the saut\u00e9ed onions and peppers. The dish was spicy. A bit hot, but not overly so. It would be too hot for an Argentine. But it was just right for this ole\u2019 Texan. And that bass was cooked perfectly. Slightly beyond translucent. It was flaky white, but still perfectly moist. It tasted great.\n<\/p>\n The dish was accompanied by some steamed white rice and refried black-beans. We eat lots of refried pinto beans in Texas. And I\u2019ve had refried beans dozens of times in Mexico. I\u2019m going out on a limb here, but I think these were the best refritos I have ever eaten. They were delicious. A bit fatty. Well-seasoned. I could have eaten a bowl of those alone. The rice was perfectly cooked too.\n<\/p>\n The only supplemental seasoning I did was to lightly salt the inner portions of the fish filet.\n<\/p>\n I\u2019ve read consumer reviews complaining of slow service. I didn\u2019t see that. The service I received, although not flawless, was very good. No lengthy waits. No finished plate sitting around without being cleared. It was totally acceptable in every regard. The waiters were also informative, answering all the questions I had about the various types of preparations and sauces (which are not explained on the menu).\n<\/p>\n To sum it up, Fisher\u2019s is a high-energy oyster bar and restaurant that morphs into a bit of a cantina in the evening hours. Not an ideal location for a serious business meeting or a romantic night out. But for high-quality, fresh seafood, that\u2019s well-executed at a price that\u2019s reasonable for the location and style of restaurant, Fisher\u2019s is an excellent choice.\n<\/p>\n<\/div>\n<\/div>\n Here you can create the content that will be used within the module.<\/p>\n [\/et_pb_text][et_pb_text admin_label=”2018-04 R4M2 Body of Review” global_parent=”67591″ text_font_size=”16″ custom_margin_phone=”|0px||” custom_margin_last_edited=”on|phone” custom_padding=”10px||25px|50px” custom_padding_phone=”10px|20px|25px|25px” custom_padding_last_edited=”on|desktop” background_layout=”dark” _builder_version=”3.15″ \/][et_pb_text admin_label=”2018-12 Heading and Brewpub 2018 DO” global_parent=”67591″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.15″ custom_padding=”30px|||” custom_margin_last_edited=”on|tablet” background_color=”#000000″ disabled=”off” disabled_on=”on|on|”]<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”2018-04 R1M4 Text Module” global_parent=”67591″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.15″ custom_margin=”-10px|||” \/][et_pb_text admin_label=”2018-04 R1M5 Text TS Map for Review” global_parent=”67591″ _builder_version=”3.15″ custom_margin=”23px|||”]<\/p>\n
\nRating: <\/strong><\/span>4.1 stars
\nReview Date: <\/strong><\/span> 09\/13\/2015\n<\/p>\n<\/div>\n<\/p>\n<\/p>\n
![\"Similar](\"https:\/\/comabeba.com\/mexico\/wp-content\/uploads\/sites\/7\/2018\/12\/Similar-Restaurants-Purple-Stacked.png\")
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