As Rock’N Fish in Manhattan Beach celebrates 25 years of serving the South Bay, what began as a spontaneous opportunity has since become a local institution.

Before Rock’N Fish opened its doors in 1999, founder Michael Zislis had already made his mark in Manhattan Beach with a brewery that he had opened more than a decade earlier. When the owner of the former Hibachi restaurant next door retired and offered him the lease, Zislis knew it was time to create something new. He drew inspiration from his extensive travels—Portland, Seattle, New Orleans, Chicago, New York— and from legendary dining institutions like Commander’s Palace and Tadich Grill.

“I thought, ‘I’m going to build a big bar like you see in Chicago, with lighting like in New Orleans, and an Art Deco feel,’” said Zislis. “The town was ready for it—we were busy the day we opened.”

A quarter-century later, Rock’N Fish remains packed. Long-time favorites include the blue cheese wedge, artichoke appetizer, and Kapalua ribeye. But the success isn’t just about the menu.

“You have to crave the food, yes, but service and consistency are just as important,” Zislis said. “Dishes have to taste the same every time. That’s what keeps people coming back.”

It helps that Rock’N Fish has built a team that’s more like a family. Some employees, like Mike Anderson, have been with Zislis for over three decades. Others started as local hires and have now been promoted, reflecting the culture of growth and opportunity Zislis fosters. “We work hard, but we work fun,” he said.

That sense of loyalty and connection extends to the guests as well. Many regulars have been coming for years, like one longtime family who dined in every Friday night, and whose next generation is now celebrating life milestones at affiliated venues. “Some of my best friends I met here,” said Zislis. “It’s that kind of place.”

Integral to the restaurant’s identity is its commitment to the Manhattan Beach community. From the beginning, Zislis pledged to invest all of Rock’N Fish’s marketing dollars back into local charities and schools. Inspired by early community leaders like Joanne Giuliano of Giuliano's Delicatessen, Zislis embraced a model of giving back. “We sponsor everything local—MBEF, Torrance Memorial, the Roundhouse Aquarium, Parks & Rec,” he said. “You’ll see us at the pier fireworks, the wine auction, the school fundraisers. That’s how you build a relationship with a town.”

One of his fondest memories involves a wine event he hosted for Manhattan Beach Middle School parents that raised enough money to fund surf PE for the entire year. It also launched lasting relationships with some of Napa’s most prestigious winemakers. Those connections endure to this day.

As for the 25th anniversary celebrationm, Zislis is keeping things fun. Rock’N Fish is highlighting its famed Navy Grog, a bold, rum-based cocktail that’s been prominent since 1960 and remains one of the restaurant’s most requested drinks. The cocktail is now served exclusively in a new commemorative glass. 

In November, the restaurant will mark its official anniversary by offering its signature oak-grilled artichoke, famed Navy Grog, and limited-edition 25th-anniversary hats—all available for $10 each.

When asked what he hopes people will say about Rock’N Fish in another 25 years, Zislis doesn’t hesitate: “I hope they’re telling my kids they’re running it as well as their dad did.” It's a legacy he’s proud of, one that goes beyond just food or service, and into the heart of what it means to be part of a community.

While he’s not leaning on his children to take over the business, the idea of passing the torch is never far from his mind. “Running a restaurant is very rewarding,” he said. “It’s fun. I enjoy it.” For him, it’s about more than a career, it’s about the relationships built, the moments shared, and the deep roots that have grown alongside the business over the last two and a half decades.