Pickled Fish Restaurant - Just Fantastic Food
This was my dinner one night at the Adrift Hotel in Long Beach, Washington, where we stayed three days with our two sons over the holiday.
The Pickled Fish had the most wonderful food I've ever had in a restaurant. Some of our choices: Fire-grilled elk sliders with smoky heirloom tomato catsup, vintage Oregon cheddar, brioche buns and pickles; the Haight Ashbury Pizza Pie, with onions, smoked gouda, rosemary and forest foraged wild local mushrooms; Washington whiskey lacquered forest foraged wild mushrooms with bacon fat and candied garlic; ubiquitous local dungeness crab cakes with a broken smoky cranberry vinaigrette and a toss of micro greens 'n herbs; smoky local organic pumpkin bisque with cinnamon yogurt, fried sage and popcorn; the freshest mess of greens with a lemonade vinaigrette, rogue creamery blue, filberts, heirloom apple and bee pollen; truffle fries - hand-cut Oregon taters, white truffle oil, veronica's black truffle salt and truffle catsup; Montecucco farms roasted heirloom beets, arugula, smoked pine nuts, Washington cider vinaigrette and sheep's milk cheese...and desserts that were pumpkin, chocolate and hazelnut.
All these were ours, for a modest price, gorgeous presentation, and a wonderful dining atmosphere.
The Pickled Fish had the most wonderful food I've ever had in a restaurant. Some of our choices: Fire-grilled elk sliders with smoky heirloom tomato catsup, vintage Oregon cheddar, brioche buns and pickles; the Haight Ashbury Pizza Pie, with onions, smoked gouda, rosemary and forest foraged wild local mushrooms; Washington whiskey lacquered forest foraged wild mushrooms with bacon fat and candied garlic; ubiquitous local dungeness crab cakes with a broken smoky cranberry vinaigrette and a toss of micro greens 'n herbs; smoky local organic pumpkin bisque with cinnamon yogurt, fried sage and popcorn; the freshest mess of greens with a lemonade vinaigrette, rogue creamery blue, filberts, heirloom apple and bee pollen; truffle fries - hand-cut Oregon taters, white truffle oil, veronica's black truffle salt and truffle catsup; Montecucco farms roasted heirloom beets, arugula, smoked pine nuts, Washington cider vinaigrette and sheep's milk cheese...and desserts that were pumpkin, chocolate and hazelnut. 
