After one or two delays, the opening of the Lark Creek Restaurant Group's Fish Story is upon us today in Napa's ever-developing Riverfront. Stephen Barber, who left his post at the widely loved BarbersQ in May has switched gears entirely to join the team -- and its sustainable seafood-oriented concept -- as executive chef . The restaurant's full layout comes in at a little over 4,000 square feet, including a 12-seat lounge, U-shaped bar, 2,000-bottle wine cellar, two large fish tanks with live lobsters and crabs, glass-enclosed open kitchen, 12-foot raw bar and indoor and patio dining areas that seat 60 each.
Falling in step with the current trends, Fish Story has an organic garden (albeit off-site), both classic and signature cocktails and wine on tap. They also have an on-site brewery pumping out Fish Story Ale. It's all outlined on the preliminary menu we've got here, which has everything except cocktail prices, but you get the gist. Here's your reminder to send reports on Barber's fishy adventures. And here's your update on other Napa news: Tyler Florence's Rotisserie & Wine fast-casual deal is probably going to open in the first half of October.