MONTEREY’S FISH HOUSE
Monterey’s Fish House is owned and operated by the DiGirolamo family, with deep roots in the Monterey fishing and restaurant industries. David DiGirolamo grew up working in his family’s restaurant, Angelo’s on Fisherman’s Wharf in Monterey, preparing and serving fresh fish his father caught daily. Voted Best Seafood in Monterey year after year and mentioned in Sunset and Coastal Living Magazines. Enjoy historic family photos and patron photo wall where fish stories abound! Click through to watch Guy Fieri have a blast cooking up two classic Monterey’s Fish House dishes – Oak Grilled Oysters and Sicilian Holiday Pasta.
DEEP ROOTS ON THE CENTRAL COAST
Antonio (ToTo) Di Girolamo, David’s father, was born in Summerville, MA, one of twelve children of Sicilian immigrants Fillippo and Rosina. The family relocated to Monterey when ToTo was eight where ToTo worked alongside his father Fillippo in Monterey’s burgeoning fishing industry. ToTo served in the U.S. Navy aboard the U.S.S. Petrof Bay, earning the Silver Star Medal during WWII. After the war, he returned to commercial fishing in Monterey and helped operate the popular Angelo’s Restaurant on Fisherman’s Wharf with his brothers, passing on his passion for fishing and the restaurant business to his son, David.
Lillian Kasano, David’s mother, was one of seven children born to Japanese immigrants Tsuneo and Saye Kasano in California’s Santa Clara Valley. As a teenager during WWII, she was sent to an internment camp at Heart Mountain, Wyoming. She and ToTo married in 1954. Much of David’s inspiration for cooking comes from his mother Lillian.
Angelo’s was a Monterey Wharf fixture for 37 years. Many DiGirolamos learned the restaurant business there firsthand.