Located within 57 Degrees, Mission Hills’ wide-ranging wine retail and storage facility, Fishmonger’s Market is San Diego’s call for an honest, European-style fish market and dining destination. Paying homage to the rich history of the San Diego fishing community, this unique restaurant practices a sustainable “fish-to-fork” mentality brought to life by Chef Frank Terzoli. Crowned the winner of Cutthroat Kitchen in 2013 and earning the nickname “Frankie the Bull” during the second season of Bravo’s Top Chef, this passionate and authentic fishmonger has returned with decades of experience as a second-generation fishing captain and international chef to showcase a European-style seafood bar, fresh-caught fish counter, daily crudo bar, and a menu swimming with irresistible choices.
Terzoli also creates an unbelievably rich and creamy New England-Style Clam Chowder with fresh ocean clams, potatoes, and a vegetable medley (get the recipe here). Not to mention that this crowd-pleasing dish, worthy of seafood fame, is extremely easy to make!