About Us

Owner, Nathalie Hanlet

Nathalie’s Fish House blossomed at the hand of Nathalie Hanlet when she ascended from manager to owner of the previously named Levi’s Key West Fish House.

Satisfying the appetites of an established and loyal clientele, Nathalie set out to further bring the world of coastal dining to Decatur. In addition to adding new entrees, she introduced monthly explorations celebrating seasonal selections from New England to Polynesia.

Serving sustainable fish and the freshest meat and produce, Nathalie’s Fish House creates an on-going offering of oyster tasting, chowder fests and other events epicurean and fun!

Vegetarian marvels are always available too, not to mention all beef burgers rivaling anything this side of the Pecos River.

Special daily lunch fare fill her tables with a flow of office workers; and evening finds purveyors of the soothing and sublime quenched in calm light and menu choices not easily made.

“I learned my love of cooking at my grandfather’s knee,” says Nathalie. “This is what I want to share with the patrons of my restaurant.”

Chef Greg Lipman

Presenting a fresh breeze of flavor from where seafood is king … meet Chef Greg Lipman, new resident chef at Nathalie’s Fish House.

Native New Englander and graduate of the New England Culinary Institute of Montpelier VT, Greg boasts of training under Rebecca Esty at The Vault in Boston, and numerous prestigious internships including a stint with historic PGA tour A-list resort the Ocean Edge Conference Center.

Greg’s philosophy of cooking is straight forward. “Keep it simple and make it taste good.” His chowder recipe comes from a Cape Cod Clam Chowder Contest winner; and he can’t resist indulging in a cup every time he prepares a batch.

Lipman wrought his mastery of technique at the French American Brasserie, 30 Tables, The Glenwood and Legendary Events before taking the stove at Nathalie’s Fish House. He was also Executive Sous at Maxim Prime, a subsidiary of Maxim Magazine.

To be sure, he dishes up some elegant fare but claims he likes his wine more complex than his food. He owes his wine expertise to ISG (International Sommelier Guild).

According to Nathalie, “He is very open to cuisines and tastes from around the world, yet adapts them artfully to the American palate.”

A lifelong chef, Greg began formal training in his early teens. In the savory journey since first learning to make his grandmother’s scratch chocolate chip cookies at age 9, he has mapped a self determined course that brings him to port at Nathalie’s Fish House in Decatur.