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Inspired by the English ‘Chippy’ and Belgian Bistro Favorite ‘Moules Frites’, Fantail Fish and Frites will offer Chef Matt Gallaher’s take on these European classics.  The ultra-crispy batter Chef Gallaher developed for his Italian restaurant, Emilia, inspired Andrew Bui from Tasting Table.com to note it’s ‘as shatteringly crisp at the end of a two-hour dinner as it was when the basket first hit our table’.  Hand cut and twice cooked ‘frites’ will be offered alongside Battered Haddock and Jumbo Shrimp in addition to Large Bowls of Steamed Prince Edward Island Mussels.  The versatile batter will also be showcased in seasonal offerings such as Fish Tacos, Calamari and the Italian ‘Fritto Misto’.

Matt Gallaher

Matt Gallaher

Executive Chef, Owner Knox Mason, Emilia, Paysan Bread and Bagels, Paysan Sandwich Shop and Fantail Fish and Frites

David Rudder

David Rudder

Owner Knox Mason, Emilia, Paysan Bread and Bagels, Paysan Sandwich Shop and Fantaill Fish and Frites