The steak and a seafood-centric menu will include many dishes currently offered at Pinefish, including crab cakes, pan-seared scallops, tuna with foie gras, whole fish, salmon with Parmesan cream, Mahi Mahi, octopus, fried oysters, sautéed Brussels sprouts, roasted cauliflower, crisp salads and much more. Dissin also plans to add several steakhouse steaks to the menu, including New York strip, filet mignon, and a massive bone-in tomahawk chop. Happy hour will feature buck-a-shuck oysters, along with drink specials. In addition to eight rotating seasonal local craft draft beers, there will be an eight-bottle Cruvinet for white and red wine storage and a cocktail menu featuring six cocktails created by Lê from the celebrated Hop Sing Laundromat in Chinatown.
"It's been quite a ride operating Pinefish for the past six years in Philadelphia. Now I'm ready to bring a larger offshoot to the suburbs," said Dissin. "I have a lot of experience with restaurants in Conshohocken, and I think this is a concept that the area has been greatly missing. Much of the menu will be similar to that of Pinefish. Still, I'm excited to introduce some new dishes, and a variety of thick-cut Prime steaks that I'm sure will fill the seats. After a really tough two years as a restaurant owner, I have very high hopes and excitement for what's to come with our opening this spring."
While the 3,200 square-foot interiors won't stray too far from Tierra Caliente's, Dissin has made some cosmetic alterations to give the new seafood restaurant a more contemporary feel, including brightening the space with framed teal-colored walls by whitewashed stacked stones and yellow chairs. There will be 70 seats inside plus another 14 at the bar, 30 exterior seats for outdoor dining, and accordion floor-to-ceiling windows that bring the outside in. Complimentary valet parking will also be available. The restaurant will initially open for dinner, but Dissin plans on expanding the hours to include brunch and lunch by the fall.
