We do a very casual counter style service at Fish & Whistle. Because of this we are first come first serve.

While we do get busy at peak hours, tables tend to move pretty quickly. If we have a significant wait, we will start a wait list and text you when your table is ready.

We occasionally take reservations for large parties in the off season and during non-peak hours. For more information, send us an email or give us a call!

The species of fish we use for our fish & chips and fish sandwich may vary slightly depending on what’s available that day. That being said, it is often one of the “lesser loved” fish such as pollock, or hake, and it is ALWAYS caught in the Gulf of Maine.

Due to the overfishing of cod and haddock, you will rarely see these fish on our menu. Not only can we get bigger and better quality pollock and hake, but we help protect diversity in our environment as well as ensure a paycheck for local fishermen if we branch out with the species we consume.

We are also committed to proving that these lesser loved fish are delicious- come on in and see for yourself!

We currently accept takeout orders in person, over the phone, and online.

Our kitchen is very small, and during peak hours (especially during the summer) we may occasionally have to put phone and online orders on hold. Thanks for your understanding.

Our kitchen is very small and limits the amount of preparations we can offer those with severe allergies.

At the moment, all of our fried food has gluten cross contamination in the fryer (this includes french fries). We have a gluten free batter available for the fish & chips, but it takes a swim in the same oil as the gluten battered fish.

Our fryers may also have cross contamination from shellfish. We fry squid in the same oil as the fish, and often fry oysters and scallops as well. Please make sure to let us know if you have a shellfish or any other allergy when you order!

We are working on setting up separate fryers to better accommodate allergies, but due to size and budget constraints we are unable to do so at the moment.