Name: Red Fish.
Chef: David Friedman.
Signature: Sustainable seafood with occasional Latin and Asian flair.
Price of mains: $20–$32.
Open for: Dinner.
Assessment: Sommelier Jamie Duran and chef David Friedman left Ossington tapas restaurant Fishbar to open a restaurant with a more traditional, three-course format. The result is Red Fish, which opened this month in the old Mitzi’s on College space. Friedman’s focus is on sustainable fish, cooked simply, though there are still playful dishes such as a spicy chili-miso octopus ssam (Korean-style lettuce wraps) and seared scallops with tiny cubes of potato and octopus hash. With its white-linen tablecloths and flickering tea lights, Red Fish is an ideal date spot. Still, the occasional dog walker will drop by to chat with the owners, making it less of a fancy affair and more of a neighbourhood go-to.
• The corner patio makes for prime people-watching.
• Options for vegetarians and non-seafood lovers.
• It’s located on a quieter part of College, just west of Ossington.
• The menu is Ocean Wise–approved and dictated by whatever fresh fish is available.
• Foot traffic could be a problem as the area is largely residential.
Bottom line: The space has housed a rotating door of unsuccessful businesses, but with an original menu and two seasoned pros behind Red Fish, there’s a good chance they’ll break the streak.
890 College St., 416-733-3474, redfishresto.com.