This is the first restaurant I've attended since completing the Dirty Apron Cooking School Bootcamp last fall. Learning a few things about professional cooking made me picky. We selected Fishworks to entertain an out-of-town guest who liked fish conveniently located. I was pleased with the service and the food. Would return.

The Crab Cakes were adequate, but the Tuna Tataki: superb. A special of the day was Sturgeon. I never tasted sturgeon before, but knew that my Daddy dynamited sturgeon in the Winnipeg River, gaffing them into shore for his sled dogs, so I was curious about their flavour. Perfectly done, with a crispy skin. New potatoes, beans, an asparagus spear with a mysterious Hollondaise-like sauce base.

Mona's Sablefish was soft and flavourful. My bites of Jennifer's Cornish Game Hen were superb.

After only one experience, I recommend this place for its food and our waiter, a beautiful dark-skinned man of indeterminate race who slid smoothly between tables and filled water glasses effortlessly.

Go there on a weeknight. Watch for the girl with a brooch in her hair. Artists.