It’s been awhile since I’ve visited this popular seafood-centric restaurant in Addison, and I am happy to report that the overall quality of the food has improved. Even though we’d already looked over the menu and made our decisions, I changed my mind after our waiter recited the night’s special. “This is the dish our new sous chef created when he applied for his job,” our waiter said. I switched from baked mahi mahi with capers, olives, saffron, and white wine to try Hugh Stewart’s job-winning New Zealand orange roughy, with a citrus crust made with grapefruit, orange, and lime zest, and served with saffron risotto, julienned carrots, bell pepper, leeks, and asparagus in a warm basil broth. The soft white fish was plump and shiny, and the citrus crust didn’t mask the mild flavor. My crab-loving partner didn’t care who was responsible for her dinner. After she scraped the bottom of the shallow bowl of clam, crab, and corn chowder, she polished off a plate of jumbo shrimp stuffed with lumpy (in a great way) crab and a 3-inch lightly breaded crab cake that fell apart at the touch of a fork. Our only complaint: the soup bowl was wide and shallow, and even a thick, creamy soup cooled too quickly. Otherwise, this is a solid seafood house with finely tuned chef touches.
For more information about Chamberlain’s Fish Market Grill, visit our restaurant guide.