Some Things Are Too Good to Change
Fresh Fish. Fresh Sauce.
Since day one, our fish has been line-caught by local fishermen like Sam Stebnicki — no shortcuts, no second best. And while the world’s gotten a lot busier in the last seven years, we’re still mixing our tartar and cocktail sauces the same way we did back when Gyppo was brand new: by hand, with real ingredients, and a little bit of stubbornness. Our fish and chips batter is light and gluten-free (made with rice flour and corn starch, not magic), but the real reason it hits different? It's the sauces. It’s the care. It’s the way food tastes when it’s made by people who actually live here — and live for this.