Fish House & Grill, Serving Up Customer Favorites

The name says it- fish is the specialty at the l, 184 Cambridge St. Burlington. It has an increased business during this time of year, thanks to many Catholics celebrating Lent, and offers many seafood choices.

It’s not just seafood though; Fish House has filet mignon, sirloin tips and burgers as well as grilled shrimp, swordfish, salmon, haddock and a large selection of baked and fried seafood dinners and chowders.

Lobsters are available in the tank in the entry of the restaurant.

The Fish House is open for breakfast, lunch and dinner; breakfast being busier on the weekends. Hours are Monday through Wednesday – 7:30 a.m. to 8 p.m., Tuesday through Saturday 7:30 a.m. to 9 p.m. and Sunday 7:30 a.m. to 7 p.m.

Richard Noonan, part owner of the Fish House, explains that he learns something new every day working in the restaurant business. He enjoys working with the public and finding out what they like. Noonan notes that his customers have varied tastes and Fish House caters to them.

“The chef puts out a good meal,” says Noonan “We want to make sure our customers enjoy their seafood or whatever they order.

About a year ago this April, Noonan took over the Fish House along with partner Rich Wilcinski but The Fish House has been in the same location for 32 years. It was owned and run by Michael Scola who also owns Boston Swordfish and Tuna in Boston. It was natural for Scola to run a fish restaurant since he’s a provider of seafood. Now Scola concentrates solely on his business in Boston, letting Noonan and Wilcinski run the restaurant. The interior of Fish House was renovated by Scola during his time there with quality sport theme pictures hung on the walls- many signed by the athletes.

Kim Noonan and Maureen Wilcinski, the owners’ wives, help out part time. It’s a casual, personable, warm and friendly atmosphere.

Taking over the Fish House was a career change for Noonan.  He worked for 17 years in the financial industry before taking over the restaurant. He decided he wanted a change and the hospitality/ food business is quite different from the financial field. Noonan walked into an established business with the help of the employees who have been working there and know the restaurant well.  It was on-the-job training for Noonan.

Tim Atkinson is general manager and chef for the Fish House.

“I’m bus boy too sometimes” he says. It’s obvious that he gets done whatever is needed for a smooth running operation.

It was hard winter for business with all the snow, says Noonan, but things are picking up now. We have a lot of regulars and repeat business he adds.

It’s a no brainer- try the Fish House for fresh seafood, a lobster casserole or clam chowder….