About Fishbar

Executive Chef Jennifer Meadows & Daniel Grimm opened Fishbar together in 2006.

Jennifer was formally trained at Johnson & Wales University and has 12 years experience cooking in culinary hot spots such as San Diego, CA, Oahu, HI, Washington D.C and now on the beautiful shores of Montauk, NY. All of the fish prepared at Fishbar on the Lake is picked out by Jennifer when the boats pull into the dock. It is then brought back to the restaurant, fabricated and portioned for the night’s service. Sometimes you can even catch the commercial scallop boat pulling up to the dock at the restaurant to drop off a cloth bag of fresh Montauk Scallops! Jennifer has been a judge on Bobby’s Flay’s “Throwdown”, was a contestant on the Food Network Show “Chopped” (scroll down to the bottom to read Jennifer’s profile), and was recently on Ben Sargent’s “Hook, Line & Dinner”, where she cooked up a “Whole Grilled Porgy with Smokey Tomato Chutney” (click here for the recipe!). She hopes to one day have her own TV show, but says she’ll have to do it in the winter because she’s too busy running two restaurants during the summer!

Daniel was born and raised in Montauk, and comes from a family of fishermen and restauranteurs.  His Grandmother’s (“Oma’s”) family owned a bakery in Germany, and his Father owns two commercial fishing boats in Montauk. When he was six years old he started fishing on his Father’s commercial dragger, F/V Perception, where he worked on and off through college. After four years of studying the seminal classics of western culture at St. John’s College in Santa Fe, NM, he returned to Montauk to work at his Father’s (& partners’) newly opened restaurant, Inlet Seafood. When Jennifer came on as the Executive Chef, they worked together for a year and started hatching ideas for opening their own restaurant. Thus, Fishbar was born.

Daniel presently lives in Newark, NJ and is in his second year of study at Rutgers University School of Law. He returns to help manage the restaurant for the summer.

They are proud of the fact that they opened Fishbar with their own savings and a couple of small loans, which were paid in full by the time Lehman Brothers collapsed that summer. It’s a true mom-and-pop operation that has grown exponentially over the years.

Fishbar on the Lake is proud to participate in the Pride of New York Program, which was developed to promote and support the sale of agricultural products grown and food products processed within New York State. Click here to find other restaurants that participate in the Pride of New York Program.

The artwork on display in the restaurant has been graciously provided by Doug Reina, whose artwork reflects the “people, landscapes and seascapes of Long Island.” All of the (framed) artwork is for sale (with 100% of the proceeds going to Doug); you can also purchase original paintings as well as prints directly from his website. His website, in case you missed it above, is: www.dougreina.com.