Cordelia Fishbar Grills Seafood Over Virginia Oak
A NoMa fishbar where a Girona-built grill burning Virginia oak sits beside a cold raw bar.
🔥 Crudo First, Then the Fire
Cordelia Fishbar treats fire and ice as two halves of one menu. A Girona-built Mibrasa parilla burns Virginia oak, apple and cherry wood, so the day's catch picks up smoke instead of char, while the raw side stays cold, cured and bright.
Flavours travel from Spain and Portugal through Asia to the American South. The room changes with the clock too: dinner from 4pm, weekend brunch from 11am, and early and late-night happy hours that make the bar the easier seat. Friday and Saturday run to 11pm, Monday is dark.
