With a thriving seafood restaurant in Buckhead, the team from The Big Ketch have recently opened a second location in Roswell. Morgan from Melissa Libby PR invited me and a guest to give it try, so LC and I made the drive to Canton Street, a popular destination for OTP diners in Roswell’s charming shopping district.
The decor at Big Ketch combines industrial materials like concrete with distressed wood for a casual fishhouse atmosphere…think dining along the Florida coast. Colorful life rings and shimmery fish on the walls add nautical drama. LC and I were seated in a wood booth, hungry for some water critters.
We were particularly impressed with the restaurant’s selection of low calorie cocktails so we started with two of them; the Basil 8 made with Deep Eddy Grapefruit Vodka, muddled basil, and fresh citrus, and the “Skinny” John Daly, a mix of Deep Eddy Sweet Tea Vodka, low-cal house lemonade, and soda. Each came in under 110 calories.
The guilt-free cocktails gave us the perfect excuse to order Beach Balls, crunchy surf and turf fritters that combine pieces of shrimp with bacon and green onions in a cornmeal batter, served with a pleasantly spicy mango sauce for dipping. Despite their name, these beach balls are not for bikini babes…I’d recommend wearing a cover-up.
On the healthier side, we tried the Tuna Poke Chips, crispy wonton chips topped with diced Hawaiian-style ahi tuna garnished with fried rice noodles. We were getting full on the satisfying starters as we debated entree choices. Signature dishes like the Charleston Curry Seafood Quinoa Bowl were tempting but both LC and I decided to create our own entrees from the selection of fresh fish and sides.
At the Big Ketch guests can choose from a variety of fresh fish, including scallops and shrimp, then decide how they would like it prepared: grilled, blackened, or jerk-style. Spicy seasoning is our favorite so I ordered shrimp and scallop skewers and he chose salmon, both prepared jerk-style. All were expertly cooked and nicely seasoned.
A dozen sides are offered, from fishhouse favorites like cole slaw to Southern classics like creamy grits. Both of us ordered parmesan corn on the cob, big ears slathered with butter and parmesan, then wrapped in foil and grilled. Feeling guilty for not choosing anything green, he tried the collard greens and I had charred teriyaki Brussels sprouts. His collards were delicious, flavored with pork and vinegar. Meanwhile, my Brussels were sadly salty, likely due to the teriyaki.
Service was fantastic from start to finish. An order of rich chocolate bread pudding went home with us but we were forced to eat its accompanying salted caramel ice cream before we left…it wouldn’t have survived the drive.
1105 Canton Street 770-993-5749