Even Greg Louganis, thanks to the head trauma rendering him unable to remember the '88 Olympics, agrees that redoing a dive is always a good idea, which is why a crew including the dudes behind the Wild Salmon Seafood Market have completely revamped The Highliner, a Fishermen's Terminal institution so bedraggled by the time it was shuttered, season eight of Deadliest Catch was slated to film in the kitchen. Stuff that's changed includes:
The Space: The spare 70-seater is heavy on Maritime touches (there're wood/metal fish everywhere, pillars wrapped in rope, etc.), boasts a brand-new polished-wood bar and a vintage shuffleboard table, and is scattered with enough flatscreens it could probably run the Memphis Grizzlies' spread offense. Come back, NBA, please!
The Grub: They've got an appropriately fish-heavy menu of apps (hand-formed Wild Salmon Cakes, mini pork shank Hog Wings), burgers and sandwiches (a Sauteed Mushroom Burger w/ Swiss, a slab-bacon'd BLT), and a mess of seafood 'n chips made with things like clam strips, prawns, and cod, which definitely comes in pieces.
The Drinks: Suds mean mostly regional craft numbers like Maritime's Dry Hopped Islander, and the Hazelnut Brown Nectar from Rogue, plus they've got a house red, white, and rose poured from a tap, though, even if it did come from a particularly hard springboard, you shouldn't wine about it.