About

The Fish House is a Pensacola tradition. For over two decades, the Fish House has been known for its fresh seafood cuisine coupled with upscale dockside dining overlooking beautiful Pensacola Bay and Seville Harbor.

Just steps away from historic Seville Square, the award-winning restaurant features an inventive menu of fresh, daily seafood selections, house-smoked steaks, sushi, a handpicked wine list with over 300 wines, and the world-famous Grits á Ya Ya: A delectable Southern specialty of our smoked Gouda cheese grits smothered with a sauce of fresh cream, sauteed Gulf shrimp, spinach, portobello mushrooms, applewood-smoked bacon, garlic, and shallots. Full bar. Late night menu. Brunch on Sundays.

With over half a million visitors a year, locals and tourists alike enjoy the cuisine as well as the views from the restaurant’s waterfront location. Inside and outdoor dining are both available.

Grits À Ya Ya

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Steve Eskridge

Director of Operations

Born in Blue Island, Illinois and raised in San Diego, California, Steve enlisted in the Navy upon graduation from high school. He honorably served as a Hospital Corpsman and was stationed in Okinawa Japan, Guantanamo Bay Cuba, and Panama City Florida. He moved to Pensacola in 1998 and began his employment at The Fish House as a server. He moved quickly up the ranks and accepted the General Manager position in 2001. During his tenure he oversaw the addition of Atlas Oyster House and The Deck Bar, as well as the demolition and subsequent rebuilding of The Fish House due to hurricane Ivan. In 2009, he was promoted to the prestigious General Manager position at Jackson’s Steakhouse where he led his team to provide exemplary service and an extraordinary fine dining experience. In 2015, he was named Director of Operations for Great Southern Restaurants. Eskridge is dedicated to providing genuine hospitality, making sure our guests receive the highest level of service.

Jean Pierre N'Dione

Jean Pierre N’Dione

General Manager

Born in Senegal, West Africa, and raised in Toulouse, France, Jean Pierre moved to New Hampshire in 1998 for 9 months to try something new but ending up cutting his stay short from the cold and relocating to sunny Pensacola, Florida. He began his employment at the Fish House as a server in 2001 and discovered his passion for the restaurant industry and only 11 months later was promoted to Service Manager; in 2009 he became the General Manager of the Fish House, Atlas Oyster House, and the Fish House Deck Bar. In January of 2010, Jean Pierre decided to make his residency official, he applied for and was granted U.S. citizenship; shortly thereafter he graduated from our own University of West Florida with a Bachelors degree in Accounting. When it comes to our restaurants Jean Pierre’s philosophy is to ensure all of our guests feel welcome and have the most memorable dining experience at Our House.

 

Billy Ballou

Executive Chef

Chef Billy Ballou has taken over the helm of Great Southern Catering and Events, located within our event venue, the Palafox House. In addition, Chef Billy will be presenting food and wine events at Lee House, our sister property.

Chef Billy attended Johnson & Wales College in Charleston and studied culinary arts. After college, he went backpacking through Scotland and England, experiencing different cultures and cuisines. Upon his return to the United States, he spent two years as a sous chef for Legendary, Inc., and then moved on to an opportunity with the Great Southern Restaurant Group, where he worked his way from prep chef to executive chef.

Jason Hughes

CHEF DE CUISINE, THE FISH HOUSE AND ATLAS OYSTER HOUSE

Chef Jason Hughes is the Chef de Cuisine at The Fish House and Atlas Oyster House. He was born in Mobile, AL and raised on the Gulf Coast. Chef Jason worked as a line cook throughout high school, and advanced quickly into kitchen management positions. After spending a year at the University of South Alabama, he decided on a change of scenery and moved to Boston, MA where he worked his way through bakeries and cafes. Jason returned to Pensacola in 2009 with a more diverse culinary experience. Chef Jason brings to The Fish House a unique leadership style based on teamwork and mutual respect. He and his team focus on providing the highest level of quality and service, and aim to always exceed their guests’ expectations. Chef Jason is excited to lead the kitchens at The Fish House and Atlas Oyster House, and proud to be a part of the Great Southern Restaurants team.