The Fish Friar

“Fantastic meal, great drinks, awesome service!”

Lisa Zimmer★★★★★

My husband and I were in the city, right near FF and decided to stop in after hearing good things. We got there right when they opened at 4. We immediately liked the vibe. We were greeted quickly and chose to sit at the bar. We ordered a dirty martini and margarita and they were both great. Since it was a weird time we didn’t get a ton of food but what we ordered we loved. We started with the steamed clams, New England Clam Chowder and the Friar Salad. We split the entree of the sampler. I forget what it was called but it came with a huge piece of fried fish, 3 large shrimp, fries and some sau

Joe Star★★★★★

Pleasantly surprised a place like this exists in Syracuse. I didn't know what to expect going in. The atmosphere had very chill vibes and fitting music. The staff were very polite and attentive. These guys looked like they caught and prepared the fish themselves. I ordered the fish and chips as well as the poutine. The poutine used a curry gravy which was very good. Their fries were very crispy on the outside and soft on the inside as they should be. The fish was well seasoned, flakey, and perfectly cooked. I really like how nicely done the outer layer was as well. The tartar sauce is made in

Trisha Zaborsky★★★★★

Perfect evening, menu, ambiance & service! Matthew, our bartender & server, simply knew what to suggest for cocktails, dinner, sauces, dessert & made the perfect espresso martini! Thank you for a great dining experience & conversation

N N★★★★

We hadn't visited this restaurant since they moved to a new location in downtown Syracuse several years ago, where they now occupy some of the space that once comprised the French restaurant L'Adour. I ordered the Captain's Platter which included fried haddock, 3 fried shrimp, french fries, coleslaw, tartar sauce, and cocktail sauce. It was quite a filling and tasty meal. My favorite part was the fried shrimp and cocktail sauce. I also enjoy the fish but felt the in-house tartar sauce was a bit bland. I'm used to a version that has more texture from chopped dill pickle, whereas the sauce made