Morrison says Fish N Beer will be "value-driven and simple," with a wood-fired grill and seafood brought in fresh from both coasts to be prepared with minimal fuss. Fish will be served a la carte in several portion sizes along with other small plates, but Morrison's main goal is to let the seafood be the main attraction.
"I grew up going to fish fries — I'm from the Midwest," he explains, but the menu at Fish N Beer will be light on fried items and will focus more on the style of Morrison's favorite Florida and California beachfront fish shacks. "We'll have baskets, but things like soft shell crabs or smelt, when they're in season."
For the beer side of the equation, Morrison plans on installing sixteen tap handles with a rotating selection of local and regional beers from around the country, mentioning Bell's Brewery from his home state of Michigan as one he'd like to carry.
The decision to bring on Nichols was based on Morrison's respect for her previous work at Elway's combined with the the rapport he felt after several meetings and brainstorming sessions. He says the chef "nailed it" when she came in to cook for him and adds that "we have the same philosophy about a lot of things — in business and in food."
“This is just such an incredible opportunity,” said Nichols via a release from Morrison's KTM Restaurant Group. “I’m excited to be working with Kevin. A smaller, more intimate concept is definitely something that I’ve always wanted to return to and it’s a chance for me to really cook again.”
Morrison doesn't expect construction on the fish house, which will be located next door to Tommy Lee's Hop Alley, to begin until early July, so he's aiming for October for an opening date. In the meantime, he's got his hands full hammering out leases on two more potential locations for Pinche Taqueria — one in Colorado and one in Arizona. Morrison also owns Poco Torteria inside Avanti Food & Beverage.