A new fast-casual Trinidadian restaurant with plenty of flavor and a mission is coming to Olde Kensington.
Chef Chaz Brown, his brother Clifford Brown and partner John Skeele will debut Rumblefish at 1700 N. 3rd St. this fall. Chef Brown has an extensive résumé, including an appearance on Bravo’s “Top Chef” and stints as chef de cuisine at Fatty Crab in New York and the former Union Trust Steakhouse in Philadelphia.
“I had the opportunity to develop a concept, all me. Something that’s super important to me is my father’s from Trinidad. In Trinidad, the fish fry is just as important as the barbecue. I love a good fish fry—culturally and flavorfully,” Chef Brown told Whatnow Philadelphia.
Chef Brown lived in the Bahamas during a portion of his career, where Bahamian cuisine is also known for its fish frys.
“I was running a couple of restaurants down there, and I had realized there were invasive species like Lionfish in the Bahamas messing with the coral reefs and grouper. The government asked chefs to come up with creative ways to serve these invasive species. We made them into ceviche and fried fish,” he said.
After moving back to the United States, Chef Brown discovered other invasive species, including green crabs and Chesapeake Bay blue catfish. The catfish, in particular, have grown beyond sustainable population levels because they eat nearly everything in sight, including crabs, mussels and oysters.
“We decided to open Rumblefish because we figured we could do a small part, and if that small part turns into a big part, we can affect serious change. We’re super excited about playing a part in the process of helping with the population, but also, we have a really tasty recipe for fried fish,” he said.
The menu will feature about 50% invasive species, depending on the season, alongside classic sides like french fries and coleslaw.
“Our menu is very small, but it’s curated. We don’t have a lot of ingredients. We’re going to give customers the best fried food possible,” Chef Brown said.
Rumblefish will use cornmeal sourced from Anson Mills in Columbia, South Carolina.
“There’s no anticoagulants. There’s no bleach. There’s no dyes. It’s not even shelf-stable, so you have to keep it refrigerated. It tastes like you’re licking corn on the cob. It’s sweet. It’s strange how much flavor is packed in there,” he said.
The spices used to season the fried fish will come from Chef Brown’s family farm in Trinidad.
“My cousin, Mark, sends a slow boat up with a bunch of barrels of dried spices. We season the fish with those dried spices. We’re excited about that. We get a taste of home,” he said.
The team will also use locally sourced products, including Goodland Food Company’s hot sauce, produce from Green Meadow Farm and bread from the famed Angelo’s Pizzeria.
“Every culture gets fish and chips. We all love it. I just want to give it to you with a little bit more flavor and a lot more curated ingredients and a mission-driven approach,” Chef Brown said.
Rumblefish will primarily operate as a takeout spot and is targeting a November debut. Follow along on Instagram for the latest updates. Stay tuned!
