Chef Bill Briand’s menu at Fisher’s in Orange Beach tells his story.
After moving here after living in New Orleans and Lafayette in Louisiana, a friend of his reached out and asked what his future plans were. Briand met the people behind Fisher’s in 2013, and the rest is delicious history.
Briand brings a coastal flare to southern cuisine that has evolved over time and combines a creole twist on gulf seafood.
“In our industry, you always want to evolve and make everything the best it can be. We pride ourselves on guest enjoyment, experience, and overall how they liked the food. It is an upscale experience, but you feel comfortable dining with us. I never like to use the term fine-dining, but it is good food combined with a nice time in a great environment,” says Briand.
Alongside the food, the view is not bad either. Located right on the marina, Fisher’s has views of the stunning gulf and the boats that call it home.
“We want people to know they are at the beach while they are eating our food. Whether it be through the views or the dish they order.”
During the on-season, Briand is busy cooking in the kitchen for the large number of patrons that come through the doors each day. During the off-season, Briand says he uses it to “fine-tune” upcoming dishes.
Upcoming for Fisher's Upstairs are more Southern Grace Dinners where chefs from all over the South combine their dishes, menus, and skills to come up with one large menu for the evening. Guests can purchase tickets and enjoy the different cuisines–perfect for a night out on the town.
Also this fall, Chef Briand says, “we have a lot of stuff planned for the next few months. The best way to keep in the know is by just checking in from time to time.”
If stopping by Fisher's, check out the boudin stuffed quail--one of Chef Briand's favorite dishes.
