So this review should be taken in the context that this was on day 2 of them being open, so I'm sure kinks are still getting worked out. Overall I had a good experience, I live nearby and have been very excited for this place to open.

The atmosphere is awesome with a very hard to best location. Very well designed with indoor, outdoor, and hybrid options.

I've been to several dimsum places both here and abroad, and love it. Fisherman Jack's has a creative menu with dimsum as well as creative appetizers, main plates, noodles, etc. So there is something for everyone. Unfortunately, the dimsum offerings were a little thin. Also, the kitchen had some serious trouble when I went. The Xiao Long Bao were piled on top of each other, and often steamed off the paper in the dish. They would break apart or adhere to one another when you picked them up, causing them to spill their contents. Normally XLB are delicate and prepared with care. These were not. Flavor was however quite good, albeit the dough was very thick. I'm not sure whoever was making them has much experience with soup dumplings.

Another issue is that typically with dimsum the food is pre prepared, so orders come out quick. This will be different with a hybrid model like fisherman Jack's has. However, multiple parts of our order came out at odd times. For example, the soup and salad came out last. At this price point, they need to get their kitchen/server workflow right. Multiple times people would come by our table with drinks or food we didn't order, and appetizers came out last. This isn't the end of the world, also very weird to finish the spendy meal with salad.

The drinks were awesome, no complaints on the cocktails. Had the devil by the sea, and it was delightful. Server originally brought a glass of red wine to the table, which ties into the kitchen/server issues. Not a huge deal and it's the second day so I'm sure there is still some training going on etc.

Overall the food was good and the menu was creative. The soup dumplings were very sub par. The baby boy choy had great flavors, but the way it was prepared meant you basically had to stuff the whole thing in your mouth, cooked a little tough and chewey as well. May have been better in smaller pieces, i.e. separating the stalk after cooking. Coconut curry mussels were excellent, very well presented and incredible flavor. I can say the same for the spicy wontons.

Overall, food was good, but they need to learn how to make xiao long bao correctly. Kitchen and service definitely need work on coordination so salads and appetizers don't come out last. Drinks were 🔥. Has a lot of potential, and I love seeing them revamp the everett waterfront.