Article Text

California Fish Grill has opened its first East Coast restaurant in Fairfax City, bringing its sustainably sourced seafood menu to the Kamp Washington Shopping Center while supporting a national campaign against childhood hunger.

The restaurant at 11048 Main St. is the chain’s 63rd location. During its opening celebration and ribbon cutting, California Fish Grill donated $500 to No Kid Hungry, continuing a practice tied to each new store opening.

Jessie Sherrer, senior manager of corporate partnerships with No Kid Hungry, said the company also holds year-round fundraisers that allow customers to round up their purchases for the organization.

Company founder, owner and CEO Bob Holden said California Fish Grill participates in numerous fundraisers and seeks to support local schools, police departments and fire departments.

The Fairfax restaurant is open from 11 a.m. to 9 p.m. Sunday through Wednesday and from 11 a.m. to 9:30 p.m. Thursday through Saturday.

Fairfax Lands the Chain’s First East Coast Restaurant

Holden said the company found strong interest in seafood while evaluating possible East Coast locations. He chose Fairfax City because of its close-knit community, support for business growth and the accessibility of Kamp Washington.

The shopping center is near residential and commercial areas and sits between routes 29 and 50. Customers may dine in, order takeout or request delivery, while the company’s app allows them to place orders ahead of time.

Holden said the restaurant aims to make sustainably sourced seafood affordable. California Fish Grill verifies its suppliers’ fishing methods, facilities and labor practices, and the company says every fish it serves appears on the Monterey Bay Aquarium’s sustainable seafood list.

Founded in 1998, the chain sources fish from around the world, including salmon from Norway. Its menu is known for Atlantic salmon, wild rockfish, cod fish and chips, and the Dynamite Shrimp Bowl.

Company executive chef Louie Jocson described the Dynamite Shrimp as flash-fried shrimp coated in a smooth sauce combining salty and sweet flavors with a modest amount of heat.

Other options include lobster rolls and fish and chips made with wild-caught Alaskan fish. For newcomers, Jocson recommends the salmon-and-swai combination plate. Swai is a mild, firm but tender white fish that can be paired with several sauces.

Diners may select garlic butter, Cajun-style, seasoned olive oil or island teriyaki sauce. Side dishes include fire-roasted street corn tossed with olive oil, chili flakes, spices and Parmesan cheese.

The broader menu features ahi poké, New England clam chowder, grilled salmon salad, shrimp and avocado Caesar salad, four varieties of fish tacos, teriyaki chicken and salmon burrito bowls. Desserts include chocolate brownies and brown-butter Rice Krispie treats.

Opening Draws Diners and City Leaders

Wayne and Joanne Griffith traveled from Washington, D.C., for lunch on opening day after previously visiting a California Fish Grill in Woodland Hills, California.

Both ordered the salmon-and-swai entrée. Wayne paired his meal with roasted corn and brown rice, while Joanne selected brown rice and rosemary zucchini with seasoned olive oil. They praised the freshness and seasoning, as well as the restaurant’s staff, cleanliness, free parking, atmosphere, accessibility and prices.

Jocson said Fairfax residents had been welcoming and treated restaurant employees like neighbors. Regional Manager Miguel Rodriquez called the East Coast expansion a major opportunity and a dream come true for the company.

Before the ribbon cutting, Fairfax Mayor Catherine Read said residents had been eagerly awaiting the opening. She noted that the restaurant is the first of three planned California Fish Grill locations in the Washington metropolitan area.

Read also connected the location to Fairfax City’s small-area plans, which are intended to encourage walkable development and useful neighborhood services. A new apartment complex opened behind the restaurant two years ago.

The mayor welcomed the company and praised its support for No Kid Hungry, saying local businesses have a strong tradition of assisting nonprofits and community organizations.

Holden thanked the city and No Kid Hungry, crediting the opening to his employees’ work. He said California Fish Grill began with eight locations in California and had long anticipated reaching the East Coast. He also recognized staff members who helped with the expansion, including Rodriquez, who moved his family from the West Coast.