About STRFSH

STRFSH, the Voltaggio Brothers’ newest dining venture, is bringing fresh fish sandwiches and boardwalk fries to the Third Street Promenade. The fast-casual concept allows you to choose your favorite fish, rub, condiments, and toppings, and watch as the chefs “shake, smear, and stack” your perfect sandwich.

You might recognize the Voltaggio moniker from Michael and Bryan’s time on Top Chef, where Michael earned the Top Chef title and Bryan was a finalist.

You also might be familiar with their solo projects– Michael’s portfolio includes his West Hollywood spot Ink.well, and Bryan’s includes his restaurant VOLT in Frederick, Maryland.

Now the brothers are coming together to bring a more casual option via fresh seafood right on the Promenade– they give a fresh take on a classic sandwich that you don’t want to miss.

#YOUBAITCHA

3 / 5 / 7 Happy Hour

Enjoy bites, beer, and wine weekdays from 3 to 7PM for $3, $5, and $7. Why limit yourself to one happy hour when you can choose from four different menus all under one roof?

FOLLOW US @VOLTAGGIO_STRFSH FOR EXCLUSIVE OFFERS
MENU
Hours

Sun – Thurs
11:00am-9:00pm

Fri – Sat
11:00am-10:00pm

3 / 5 / 7 Happy Hour
Weekdays, 3:00pm-7:00pm

Contact

(310) 844-7525

HOT & NEW

Get it while it’s HOT! The Santa Monica Hot Fish is our take on a cult classic, with beer-battered Alaskan cod rubbed in Nashville hot spice, and topped with lettuce, pickles, and tartar sauce. Our newest addition to the menu, Filet O’STRFSH, is here for you cheese-lovers, with beer-battered Alaskan cod, cheddar cheese and tartar sauce.

STRFSH FRY-Days

Fridays just got better, with half off all crispy fried sandwiches at STRFSH. Try all three fan favorites for half the price, including the Flying Fish, Santa Monica Hot Fish, and the Filet O’STRFSH.

TAP TAKEOVER | MARCH 29

Join us the last Friday of every month for $3 BEERS ALL DAY! Bring a friend, grab some beer and food, and play board games like Jenga, Connect Four, Checkers, Uno and more on the deck.

“Inspired by the Voltaggio brothers’ youth, the sparse menu features just two main fish: swordfish and salmon griddled on a flattop and topped with a variety of seasonings, “smears”, and toppings... Diners can choose any number of additions like cajun remoulade, yuzu kosho mayo, or dynamite sauce plus three toppings like kimchi, pickles, pico de gallo, cheddar or pepper jack cheese. Prices remain the same despite extras, a boon for any flavor maximalist.”

Matthew KangEATER, Los Angeles