The Fishery is a seafood restaurant and market at 5040 Cass St in the 92109 ZIP code, housed inside a restored mid-century warehouse in North Pacific Beach. Fourth-generation La Jolla fisherman Judd Brown founded the concept in 1997, building a vertically integrated operation that pairs a wholesale distribution company, Pacific Shellfish, with a retail market and open-kitchen dining room. Today the restaurant is owned and operated by Annemarie Brown-Lorenz and Nick Lorenz, with Chef Mike Reidy leading the kitchen alongside beverage director Eddie Avila III. San Diego Magazine has named The Fishery the city's best seafood restaurant in both its readers' choice and critics' choice categories, and the Michelin Guide highlights its market-driven menu and restored warehouse setting. The kitchen sources from local fishing vessels including F/V Three Boys, F/V Island Lady G, and F/V Erin B, along with farms like Chino Farms in Rancho Santa Fe and JR Organics in Escondido. Guests at nearby The French Gourmet on Turquoise Street often pair a pastry run with a Fishery dinner when exploring the northern end of the neighborhood. The seasonal menu moves from clam chowder and fish & chips at lunch to seared scallops and house-made fettuccine with San Diego rock crab at dinner. An award-winning natural wine list and a craft cocktail program — including the clarified Fishery Milk Punch — round out a dining experience that has remained a neighborhood cornerstone for more than 25 years. Date-night diners looking for another waterfront option can head south to Oceana Coastal Kitchen at the Catamaran Resort.