Chamberlain's Fish Market Grill
4525 Belt Line Road, Addison, TX 75001
One of America's leading chefs, Richard Chamberlain is the owner of Chamberlain’s Fish Market Grill, one of Dallas’ Premier Seafood Restaurants. It has a warm and cozy San Francisco style décor. Great for romantic dinners! Try the succulent Sea Bass, Wild Alaskan Halibut, Oak Plank Alaskan Salmon or the infamous Peanut Butter Pie! Four private dining rooms for 10 to 55 people. Open seven days a week!
4525 Belt Line Road, Addison, TX 75001Get Directions
Please check our website and social media for most up-to-date business hours.
Dining InformationBeer List
Gluten Free Options
Take Out Meals
Additional ServicesBanquet Facilities
Full Service Catering
Payment DetailsAmerican Express
Executive Chef, Richard Chamberlain
Considered one of America's leading chefs, Richard is the owner of Chamberlain's Steak and Chophouse in Dallas - named one of Bon Appetit's top new restaurants shortly after opening in 1993. Since then, both he and the restaurant have garnered stellar reviews and accolades from premier publications such as Gourmet and Zagat Guide. Richard followed this success by opening the award-winning Fish Market Grill in Dallas and Tarragon at Elk Mountain, an ultra-luxury resort in Colorado. In 2005, The Renaissance Las Vegas and Chef Richard Chamberlain partnered for the opening of ENVY The Steakhouse- one of most exclusive new restaurants in Las Vegas, Nevada. Consistently recognized by the world's top restaurant and dining publications, Chef Chamberlain's awards include:
• "One of America's Top Tables," from Gourmet
• "One of America's Top Restaurants," from Zagat Guide
• "Award of Excellence," from Wine Spectator
Prior to opening his own restaurants, Chef Chamberlain spent three years as the executive chef of the exclusive Little Nell Hotel in Aspen, where he received national attention for pioneering American Alpine cooking. At this time he was recognized as one of the best chefs in the country by the James Beard Foundation. Richard has also served as executive chef at San Simeon Restaurant and Ratcliff's, both in Dallas; as well as executive sous chef at the world famous Hotel Bel-Air in Los Angeles; and sous chef under Dean Fearing at the Mansion at Turtle Creek.