WildFin American Grill

Doing it right

When restaurants are conceived, it's about food and beverage. Yet when Attila Szabo and Chris Anderson decided to create a new concept, their focus was on what guests want; every decision based on "how does that work for our customer?" Considering their long-term restaurant involvement, this is more than gut feel from two nice guys. There are now three locations: Issaquah Commons (2011), Renton Landing (2013), and Point Ruston in Tacoma (January 2016). All three offer lunch, dinner, and weekend brunch.

Attila Szabo, Chef Chris Bryant, Chris Anderson (SD! staff photo)

"WildFin's concept is 'Catch of the Northwest,' which is more than local seafood, but also the bounty outside our backdoor: wine, craft beer, handcrafted spirits, produce, beef, fruit; with a seasonal component," explains Attila, President and Operating Partner. "It gives us ever-changing choices. We haven't added local, we started there: Northwest classic food, ambiance, style." Operating Partner Chris adds, "It's not a trend, it's a lasting style. We aspire to balance hip with traditional; downtown style in a non-downtown setting; affordable. While we provide theory, it's Executive Chef Chris Bryant who brings it together, making the concept work in all locations, which are similar, but have their own uniqueness. About 80% is concept driven, 20% market driven." Born and raised in Seattle, Chef Chris loves the Northwest, and agrees the guest experience comes first. He oversees food development and menus at all WildFin locations, along with two restaurants owned in Anchorage.

Glacier Brewhouse in Anchorage has a brewery component. Chris started it 20 years ago, and it was one of the first craft breweries in Alaska. Four of WildFin's ales come from Glacier. All drafts are local craft beers. About 90% of their wine comes from Washington, some Oregon, and a few from California. "We utilize local spirits, and mimic our food concept: recognizable and really good. Quality ingredients, fresh juice, fresh mixes, crafted with care and a few twists," says Attila. "Our GM in Renton, Les Seligman, has a tremendous palate and knowledge. I work with him on a regular basis to keep the program evolving."

All three locations are in lifestyle centers that include residential living, retail outlets, entertainment, restaurants. "These centers are the new places for people to gather. WildFin is a place to celebrate life's everyday occasions, whether it's a tough day, date night, or place to go after the game," explains Chris. "We're approachable, flexible, and a value proposition. We live in a stressful time. WildFin is a place to leave it all behind for a few hours. Everything is understandable, familiar yet with some interesting twists. We want to give the Disneyland feel. You're not sure what it is, but you definitely want to go back."

Their new location at Point Ruston has views of Mt. Rainier and Commencement Bay. Along with outdoor seating along the northern wall, there's a western-facing 21+ bar where the summer sun will shine all day. Counter seating at roll-up windows allows a true outdoor bar experience. Also outside is The Daily Catch, a walk-up window for fish and chips, and fish tacos. Inside there is beautiful redwood from a barn in northern California, tables made from beams left over from previous locations, and chairs each made primarily from 219 Coke bottles. "All seats have a view," says Attila. "Counter seating in front of the display kitchen is new for us." Tacoma's GM is Thomas Day. Point Rustin is a former copper smelter, now a lifestyle center in the making. Still in the building phase, it will be another two or more years before completion.

Chris and Attila's paths crossed in Anchorage. Attila's plan was law school, but he realized quickly he wanted fun and it wasn't law. He was a bouncer at Harry's on lower Queen Anne, then a bartender at Jake O'Shaughnessey's. He joined Restaurants Unlimited in 1994 as a manager at Scott's Bar & Grill, then worked at Spokane's Clinker Dagger, Tacoma's Stanley and Seafort's, and Anchorage's Simon & Seafort's. Chris started with RUI in 1980 and was the opening chef at Stanley and Seafort's. He worked for RUI until 1995, opening Glacier Brewhouse in Anchorage, then Orso next door. When a staff member died, Chris asked his competitor Attila to run the restaurant one day so the staff could attend the funeral. It was the start of a friendship that turned into a partnership.

"The Brewhouse is a large restaurant where we serve 1000 meals a day," says Chris. "Orso is New American. It started as Italian, but tourists want Alaskan food, so we changed." Attila stayed with RUI through 2009 as GM at Palisade, a regional manager, and the last six years as Chief Operating Officer. When it sold, it was time for a new adventure. "Chris and silent partner Bob Acree had a couple of ventures they were looking at," recalls Attila. "We created the WildFin concept together."

After years in a corporate environment, they have taken a different tact. "We insist that people never miss the opportunity to do the right thing," says Chris. "Everyone should leave happy. It can't happen 100% of the time, so we ask staff members to watch for people who aren't happy. There's no excuse for a guest leaving upset." Attila adds, "Good enough is a poor standard." Family is important to them and they know it is for staff, so they have always closed for Thanksgiving and Christmas. "Part of our ambiance and style comes through how we feel about our employees. We want them to be successful whether they stay with us or move on," says Attila.

They're looking to secure more center locations and have a loose goal of 8-10 more WildFins. "It could be from Bellingham to Olympia, Silverdale to Spokane. If I can't drive to it, I'm not interested," says Attila. Enjoy WildFin and the caring attention that goes into it.

WildFin American Grill

Issaquah Commons
835 NW Gilman Blvd.
Issaquah, WA 98027
425-427-0127

Renton Landing
727 N 10^th St
Renton, WA 98057
425-970-3757

Point Ruston
5115 Grand Loop
Tacoma, WA 98407
253-267-1772

www.wildfinamericangrill.com

Photos courtesy of WildFin American Grill unless otherwise specified

Connie Adams/February 2016