Page 36 - Indulge October/November 2016

dining out in the valley
36 | INDULGE • OCTOBER/NOVEMBER 2016
CAoTfCthHe day Photos by Patrick O’Donnell
Easton’s 3rd and Ferry Fish Market scallops, crabcake, lemon-butter sauce) alongside creations
brings seafood to the city “with a twist … for example, our Sriracha Shrimp (fried gulf
shrimp, lump crab meat, old bay aioli, Sriracha drizzle, candied
By Patrick O'Donnell jalapenos). We tweaked it a little bit,” Pichetto says.
There’s an old Polish proverb: “Fish, to taste right, must Among the most popular menu items include the lobster
swim three times — in water, in butter, and in wine.” roll (served on a croissant) and market fries; the Crabby Mary
At Easton’s 3rd and Ferry Fish Market, fish also swim (a bloody mary served with shrimp cocktail, colossal crab and
in things you might not associate with seafood — like aioli, a crabcake slider); and filet mignon with crab imperial. “It’s
Sriracha sauce and bacon onion marmalade. decadent,” she says.
To be fair, “swim” might not be an accurate descriptor.
But the fish tastes right all the same. Fresh fish is sourced from places up and down the East
Owners Mike and Rebecca Pichetto, longtime Coast and beyond. “One of our purveyors goes down to the
restaurateurs who ran Vintage in Williams Township, opened Philly markets every day and brings it right up to us. Another
3rd and Ferry in 2013, encouraged by the city’s revitalization. goes up to Bedford, Mass., and also goes to New York and
“I think we were inspired a little bit by the sort of old, brings us different products from the markets … we have a
institution-style restaurants in the bigger cities,” Rebecca direct relationship with oyster farmers and they overnight ship
Pichetto says. “Like in Boston you have the Union Oyster to us. We also have a company from Hawaii that overnight
House, in Chicago you have the [Shaw’s] Crab House, and ships to us.”
they were restaurants that looked like they’d been there for a
hundred years, and they still had great service, great food … Those shipments come in seven days a week, Pichetto
that was our inspiration for this space. We wanted to make it says, and allow 3rd and Ferry to keep the menu — and the
feel like it had been here since the early 1900s.” raw bar — fresh.
So they concocted a recipe that included one part
1800s-era Lipkins Furniture building; a generous helping
of renovations; a healthy splash of hardwood floors; a 30-
seat copper bar; one open kitchen; a handful of industrial-
looking light fixtures; and a dash of details including
distressed-finish woodwork and graceful columns with the
original capital mouldings. Then they mixed in booths,
high- and low-top tables; mezzanine seating and great
views of the kitchen and raw bar.
The self-confessed foodies aim for a mixed menu, offering
traditional seafood dishes (sautéed combination platter: shrimp,
SALMON HUSH PUPPIES
In the Easton • 1 cup flour Directions:
Public Market, Elizabeth Palmer • 1 cup corn meal 1. Blend all dry ingredients into a
manages the restaurant’s other • ½ Tbsp. baking powder
venture, 3rd and Ferry Fresh Fish. • 1 Tbsp. garlic powder mixing bowl
Displays are stuffed with all manner of • ¼ onion, grated 2. Whisk all wet ingredients, bell
seafood, including red snapper, • ½ red bell pepper, diced small
• ½ green bell pepper, diced small pepper and onion in a separate
salmon, tuna, oysters, clams, • 2 Tbsp. sugar mixing bowl until fully incorporated
scallops, crab • 2 whole eggs 3. Use a spoon to gradually blend dry
and more. • ½ cup buttermilk ingredients into the wet ingredients
• 1 cup salmon, rough chopped in 4. Scoop out mix with small scoop,
and fry in vegetable oil until cooked
the food processor through — approximately 3-4
• ¼ lb. melted butter minutes in 325 degree oil.
• 2 Tbsp. salt and pepper mix 5. Sprinkle with salt and enjoy!
Recipe courtesy 3rd and Ferry Fish Market