Chef Oliver and sister Ella bought “MadFish” about 18 months ago and they have transformed the shiny diner into an elegant dining destination.
Most often you enter a restaurant expecting the inside décor to match the outside.
Not so at MadFish, a cozy-looking streamlined diner located at 5200 Gulf Boulevard about three blocks south of the TradeWinds Resort on St. Pete Beach. The inside décor is beautifully appointed, with gleaming wood booths, a shiny tin ceiling, sparkling periwinkle lights and a stylish checkered black and white floor. Sparkling clean cloth napkins and lovely trendy tableware are featured.
Chef Oliver and his sister Ella bought “MadFish” about 18 months ago. They plan to change the name as it no longer suits well. While this casually elegant eatery serves a tantalizing variety of fresh fish and seafood dishes, they also offer an appealing selection of choice, aged steaks. Filet Mignon, New York Strip, T-Bone, Angus Ribeye steaks and an amazing 24oz. Chateaubriand for two are offered, seared on a new 1200 degree grill.
One of the most frequent comments they hear is “It is rare to find a place where both the seafood and the steak lovers in our party feel like we chose the restaurant catering to their wishes.”
Even vegetarians can find an elegant and delicious feast here with Flash Fried Brussel Sprouts, a colorful Caprese Tower, salads and a host of vegetable based side dishes.
Patrons are raving about the food prepared by Chef Oliver, who trained for ten years under a Michelin Star Chef in the U.K. Perfectly cooked steaks, seafood and chef’s specialty items all seem to be prepared with equal skill and attention to detail. His signature dish, Beef Wellington is a popular special at Madfish.
Tripadvisor currently rates MadFish as the 4th best of 108 eateries in St. Pete Beach.
Recent diners have left raving reviews there and elsewhere.
“Don’t let the outside fool you – this place is fabulous” says a recent tripadvisor review, “And the food….oh my goodness the food. Both my husband and I had the filet, which was mouth wateringly magnificent. It’s difficult to get a bit hunk of meat (10oz and 8oz) perfectly pink throughout but the chef at MadFish nailed it.”
“Amazing food, service and atmosphere….” The food, ambiance, music, service, and all around evening were outstanding! Such a romantic evening Compliments to the Chef, we were blown away by the food, I cannot wait to go again, I want to try everything! A definite 5-star experience.
Madfish’s wine list is a great one, even without vintages listed. Selections available are thoughtful and reasonably priced for a restaurant of this caliber. Live Music is provided Wednesday through Sunday outdoors with an eclectic mix of jazz, electronic violin, acoustic and vocalist.
And the food… “Chef Oliver’s Chilean Bass dish is one of the most spectacular I had tasted,” said Joyce LaFray, who reviewed the seafood at Madfish. . “This ethereal white finfish is often found in the chilly waters off the coast of Antarctica and other countries, but there are many other versions found elsewhere. My portion is large, thick served over coconut rice and melts in my mouth.Truly, I have never tasted bass quite as delicious.”
“Another signature seafood selection is their Lobster Encrusted Grouper.
Because I love grouper and lobster (even more so), this sounds like a winner and it is, with its lobster-breaded coating. The fresh Gulf grouper is perfectly cooked and served with a side of hollandaise. It is accompanied by a huge pile of red-skin mashed and chunked real potatoes and a lovely sauté of leeks and sundried tomatoes, topped with four thin stalks of verdant grilled asparagus.”
“Another appetizer consists of a generous serving of two dozen mussels steamed in a garlicky sauce chock full of sliced and seeded orange and red tomatoes, another blue ribbon dish.”
“Extra sides are optional. We order the piping hot fresh sautéed buttered spinach with chopped garlic galore. Its delish.”
“Though I feel compelled to spread the word about the Chilean sea bass, you may prefer first to linger over a fine wine (reasonably priced and well selected) and one or two appetizers. My dining companion and daughter, Christy LaFray, is crazy wild about the half dozen large shrimp drowned in a luscious creamy pink sauce. The toasted Cuban bread (served with black olive tapenade) is perfect for sopping up the sauce, every bit of which is gleefully consumed. “
For dessert, choices are ersatz Key lime pie, flourless chocolate cake, crème Brulee and hot apple pie (a la mode) covered in a remarkable walnut-caramel sauce. Simply divine.
Service was excellent. Our waiter was friendly, informed and attentive.”
MadFish – 727-360-9200, 5200 Gulf Boulevard, St. Pete Beach
Open 7 days a week from 4 pm to close. Reservations preferred.
Check for Early Bird times.
Words by Joyce LaFray and Peter Roos
Photos by Tropical Focus – Bob Schlesinger