The story
For twenty-five years, The Fishery has been a fixture in Pacific Beach, San Diego. What began as a fish market and wholesale business called Pacific Shellfish is now a restaurant that earns a Michelin recommendation for its straightforward, seasonal seafood.
The story starts with Judd Brown, who grew up fishing the La Jolla shores and later worked as a commercial swordfisherman. After five years at sea, he returned to land, married Maryanne, and built a seafood distribution company. In 1999, they bought a concrete warehouse on Cass Street, punched in windows, and turned it into a fish boutique with a restaurant attached. Maryanne’s philosophy was simple: present quality fish the way you would quality clothes, and keep the food honest.
Today, their daughter Annemarie runs the floor alongside co-manager Nick Lorenz. The menu changes with the seasons, built around what comes in from the Pacific. Recent offerings include King Crab, a Seafood Tower, Sicilian Crudo, Summer Scallop Ceviche, and a Whole Fried Sculpin with Squid Ink Aioli. The San Diego Rock Crab Bucatini—shellfish beurre monté, dill, lemon, squid ink, and garlic breadcrumbs—has become a menu staple that regulars return for.
The bar program, inspired by a trip to London, now serves cocktails like the Sea & Spice, made with curry leaf cachaça, coconut palm, and green curry coconut milk. The wine list, which Annemarie built, has earned awards and features small producers from Europe and the U.S. She writes about visiting Domaine Tempier in Bandol, a biodynamic winemaker in Slovenia, and Quintarelli in Veneto—wines that tell stories.
The Fishery is open Wednesday through Sunday, 11am to 10pm. It’s a place where the family still works the floor, the fish comes from fishermen who trust them, and the seafood is treated with the respect it deserves.
Recognition
Ambience
Details
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