Among those cutting the ribbon are (in the middle, in front, from left) Catherine Read (green jacket), Bob Holden and Louie Jocson.
When California Fish Grill opened recently in Fairfax City, it was a win not only for the community, but for a national charity. That’s because No Kid Hungry received a donation from the restaurant chain after it welcomed residents and local dignitaries to its new location in the Kamp Washington Shopping Center.
“They do round-up fundraisers for us, year ’round,” said Jessie Sherrer, senior manager, corporate partnerships, with No Kid Hungry. “And for every new store opening, they donate $500.”
She was among those attending the ribbon cutting for the restaurant at 11048 Main St. in Fairfax. And Bob Holden, owner, founder and CEO of all the California Fish Grills, said, “We partnership in many fundraisers. We also love to support the local fire and police departments and schools and give back to our community.”
This is the chain’s 63rd restaurant and its first on the East Coast. Hours at the Fairfax restaurant are Sunday-Wednesday, 11 a.m.-9 p.m.; and Thursday-Saturday, 11 a.m.-9:30 p.m.
“As we looked at different locations on this coast, we found this area was filled with lovers of seafood – and, specifically, 100-percent sustainable,” said Holden. “We use sustainable fishing methods because they protect the oceans for many generations to come. And all the fish we serve is on the Monterey [California] Aquarium’s list of sustainable seafood.”
He said he chose Fairfax City for this restaurant because “it seems to be a close-knit community that supports business growth. And we were excited to find a location in Kamp Washington [near residential neighborhoods and other commercial entities, and between Routes 50 and 29]. It’s easily accessible, so it’s ideal for our business model.
“The existing economic base here supports our businesses of catering and supplying portable and great-tasting seafood. We offer takeout, dine-in or delivery. And customers can download our app to order ahead. I want people to know what 100-percent sustainable seafood can mean, how great it tastes, and that we make it affordable. We also verify that it’s actually sustainable, with clean factories and good labor practices.”
California Fish Grill has been in business since 1998 and is known for its Atlantic salmon, wild rockfish, cod fish and chips, and Dynamite Shrimp Bowl – a spicy meal of rice, shrimp, mixed vegetables and a special sauce. “We get our fish from all over the world,” said Holden. “For example, our salmon comes from Norway.”
Louie Jocson, executive chef for the whole company, highlighted some of the restaurant’s signature dishes. He said the Dynamite Shrimp is flash fried and tossed in a sauce that’s “velvety-soft, smooth and craveable. It’s salty/sweet with a little bit of heat – a gateway seafood not overly spicy but still challenging.”
“We also offer lobster rolls, and the fish for our fish and chips is wild-caught in Alaska,” he continued. “And for first-time customers, we recommend the salmon/swai combo plate. Swai is a delectable, white-fleshed fish that’s mild in flavor, firm but tender, and goes well with any sauce.”
Diners can choose which sauces and side dishes they want. The sauce selections are garlic butter, Cajun style, seasoned olive oil and island teriyaki. Jocson’s favorite side is the fire-roasted street corn, tossed off the cob in olive oil, chili flakes, spices and parmesan cheese.
Starters include ahi poké and New England clam chowder; salads offered are grilled-salmon salad and shrimp and avocado Caesar. There are also four kinds of fish tacos, plus bowl meals such as teriyaki chicken and salmon burrito. Desserts are chocolate brownies and brown-butter Rice Krispie treats.
Also pleased with the new location, Jocson said, “Fairfax has been so welcoming and incredibly nice. People here talk to you like you’re their neighbor.”
Regional Manager Miguel Rodriquez agreed. “We’re super excited to be here,” he said. “It’s a huge opportunity for our company to be here on the East Coast. It’s like a dream come true.”
The customers were happy, too. Husband and wife, Wayne and Joanne Griffith, came from Washington, D.C., to have lunch at California Fish Grill on its opening day. “We’d gone to their location in Woodland Hills, Calif., when we were out there visiting,” explained Joanne. “So we wanted to try this one. We both had the salmon/swai entrée.”
“I had it with the roasted corn and brown rice, and it tasted very good,” said Wayne. “The swai was delicious – very tasty and well-seasoned.”
Joanne’s side dishes were the brown rice and rosemary zucchini. “It tasted very fresh,” she said. “I used seasoned olive oil on it.” Both said they’d “absolutely” recommend this restaurant to others.
“It’s a great place to come,” said Wayne. “The staff is friendly, the restaurant is clean, there’s free parking and the food is very good.”
Added Joanne: “It’s easily accessible, with a nice ambience and a relaxing atmosphere. And it has lots of good seafood options, reasonably priced.”
Prior to the ribbon cutting, Fairfax Mayor Catherine Read told Holden how delighted the City is to have this restaurant in its midst. “It’s in my own neighborhood, right across the street,” she said. “There was a whole neighborhood of people waiting for you to open your doors. We’re the first of three sites [you’re opening] here in the DMV, but you came to Fairfax City first, and that’s not a small thing.
“We appreciate you not only choosing our City, but this location, because the Small Area Plans we put together for the City are basically a blueprint for what we’re trying to build here – something walkable, something of service. There’s a brand-new apartment complex right behind you that just opened two years ago. So I know you did your market research.”
“We welcome you, we have great expectations and we hope you’ll find the City is a good partner for your business,” continued Read. “We’ll try to be a great partner. And I want to call out your support of No Kid Hungry. Our businesses are wonderful about supporting nonprofits and community-based organizations. Trying to do something about hunger in this country and in our community is very important, so we appreciate your participation.”
Thanking her for such a warm welcome, Holden said it was exciting to open this new restaurant, after “all the hard work and team effort. This all started with eight locations in California, and we couldn’t wait to get to the East Coast and to Fairfax for all the reasons you just mentioned. We also thank No Kid Hungry for showing up today, and we’re happy to be a partner with you. It means a lot to us to help the children out there.”
Saying he couldn’t do it all by himself, Holden then acknowledged and thanked several members of his staff in attendance, including Rodriquez, who moved his whole family here from the West Coast. All in all, he said, “We’re thrilled to get the opportunity to come to Fairfax.”
From left, restaurant employees Dayana Fuentes and Dylan Molina pose with (clockwise from bottom left) breaded shrimp, a Cajun shrimp taco, ahi tuna poké, and a tilapia/Cajun shrimp skewer plate.