Fishnet Baltimore LLC

At Fishnet, we like to say that we are a small restaurant with some very big ideas. Like the marriage that brought together partners Ferhat Yalcin, a Turkish-born general manager who got his start at a three-star Washington, D.C., restaurant, and Keyia Yalcin, a Howard University alum from Baltimore who hails from the corporate world, Fishnet is a vibrant and exciting marriage of opposites: of East and West, of timeless old-school values and new-school savvy, of simplicity and complexity. Most especially, we pride ourselves on the kind of chef-driven details that have long been synonymous with fine dining, but that are delivered to our guests in a cozy and unpretentious fast-casual setting. The quality of every plate we serve starts with the quality of our fresh fish and seafood, which we responsibly and sustainably source from local and regional waters whenever possible. Honoring these sources is of the utmost importance to us, along with nurturing and sustaining our relationships with our purveyors, the backbone of our waterways. Our kitchen is a scratch kitchen. We never cut corners. For example, we butcher our own salmon, and we thriftily repurpose the off-cuts (or non-filet cuts) for our salmon croquettes. We even make use of the bones, slow-cooking them to coax out their deep, natural flavors for the stocks that are the base for the soups we occasionally offer as a special. You will never, ever find anything in our freezers because guess what? We don’t have one! We don’t own a microwave. Doing things the right way takes more time and effort, but we have always believed that there is a payoff in being conscientious. But there is a practical advantage, too. Using every part of the fish — and keeping our menu small and focused — means we can pass on the savings to our guests. We are driven by the goal of making high-grade fish and seafood as accessible, and as approachable, as possible. Something else you won’t find at Fishnet — you won’t ever find us bragging about our attention to detail, or the time-honored methods that underpin our operations. That’s just not who we are. And really, when it comes right down to it, we would much rather our guests revel in the purity and simplicity of our flavors, and keep coming back happy, again and again and again.