clock menu more-arrow no yes mobile

Filed under:

Splichal Working Paperfish

An Eater reader visits Paperfish for lunch: "It's definitely geared towards doing business first and eating second. It's by no means bad, with the cornmeal oysters and snapper in papillote/Thai fish broth standing out amongst the seafood-heavy menu. The wine was very good as well. The carpet (keeping it quiet), private rooms, location and comfortable chairs all make it a perfect place to do business. The service was attentive and knowledgeable. Joachim Splichal was in the kitchen (I saw him through one of the windows)." [~ELA~]