Drift Fish House & Oyester Bar

2 Reviews on “Drift Fish House & Oyester Bar”

• Amy Mushrush

  Been to Drift a few times ordering branzino, mahi, but my favorite dish would be the grouper. It has an Asian twist to it and is amazing! You will never have grouper prepared in the manner that Drift does it! Favorite drink is the horses neck with a kick which has a smooth start followed by a kick to finish.

  July 15, 2020, 9:06 pm

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• Russell

  We began with the Frogmore Chowder, a delicious blend of Gulf Shrimp, kielbasa, corn, and fingerling potatos in a milk base that was flavorful and on the thinner, lighter side. This was accompanied by a Parker House Roll, made in the restaurant, that almost stole the show, being rich a buttery on the outside and done to perfection on the inside.We sampled the raw oysters which arrived at our table, beautifully shucked and on an interesting bed of seaweed. We started with an oyster from Nova Scotia, the Bras DOr, that has an intensly briney flavor. From the North Shore in MA, we had a Harbor Point, that had a different texture, but still a very briney taste. Ichabod Flats, from Kingston Bay started the Cape Cod Bay with a very clean taste and the Wellfleet Oyster from across the bay on the Lower Cape was plump with a mildly sweet taste, perhaps the most interesting of all of them. The last two were from the Atlantic side of the Eastern Shore of Virginia. The Shooting Point was plumb and sweet, and the Sewansecott gave us a very interesting briney finish. Our main course was Carolina Trout, lightly breaded and fried with Bahn mi flavors, lettuce wraps, and pickled jalapeno aioli. Done with perfection. We finished with a cup of Espresso, dark and flavorful, a Pineapple Upside Down Cake and a Key Lime Tart. This was all served with the friendly excellence and attention to detail we’ve come to expect from Chef Turbush’s restaurants. Heartily recommended for your next dining experience.

  June 11, 2016, 12:09 am

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