Square One Concepts continues to expand this Spring with the opening of its newest concept Crab & Mermaid Fish Shop (CrabAndMermaid.com), set to open March 24th, delivering a casual seafood dining experience to hundreds of thousands of residents and visitors in Old Town Scottsdale.
It’s also the occasion for Square One Concepts to introduce its new culinary maestro, Chef Isaac Carter, perhaps best known for his 12 years spent with celebrity chef Todd English’s enterprises, rapidly earning accolades as English’s go-to ‘golden boy.’
Said Carter: “We’re excited to launch Crab & Mermaid Fish Shop, a concept unique to the area because we’ve worked diligently to deliver a place to go for a casual yet unforgettable seafood dining experience.”
Crab & Mermaid Fish Shop focuses on capturing the freshest seafood and favorite fish dishes from coast to coast. The original menu will feature regional clam chowder, lobster rolls, crab cakes, po’ boys, shrimp boils, fresh fish caught from the West Coast, Baja-style tacos and a raw bar.
In the heart of Old Town Scottsdale, 4218 N. Scottsdale Road, 85251, the casual seashore-themed venue has a 3,000 square-foot interior with a 940 square-foot patio. The open-air patio will feature a full bar; and lunch and dinner will be served seven days a week. Happy hour is Monday-Friday at 3pm-6pm. Crab & Mermaid Fish Shop hours of operation are 11am-11pm.
Meanwhile, Carter graduated from the Culinary Institute of America in Hyde Park, N.Y., after completing studies at Ithaca College in Ithaca, N.Y., and Temple University in Philadelphia.
His culinary career includes the 12-year tenure with English, a respected restaurateur, author and entrepreneur. Carter worked for English at the original Olives in Charlestown, Mass., where his skills and hard work landed him in Las Vegas to oversee Olivesat the Bellagio Las Vegas, where DailyFork.com once described Carter as Todd English’s “Golden Boy.” As English’s regional chef, Carter opened Eva Longoria’s Las Vegas Beso restaurant and Todd English’s Pub. Carter also was sous chef at the Metropolitan Museum of Art in New York City, overseeing the nine restaurants in the museum and has spent the past four years as the executive chef of Bull Run Restaurant in Shirley, Mass. While at Bull Run, Carter focused his craft on a farm-to-table approach which will be evident at Crab & Mermaid Fish Shop, and Square One Concepts’ Bourbon & Bones Chophouse & Bar coming soon.