Conceived in the modern style of a contemporary fish house, Red Fish will feature a fresh raw seafood bar offering a variety of oysters, clams and shellfish from spicy tuna tartare made with sashimi grade tuna to chilled oysters with green apple jalapeño and grapefruit mint granita. The restaurant's policy to serving only "very fresh fish" is a big part of the experience at Red Fish, where guests are privy to observe the techniques essential to keeping fish at its optimum at the exhibition fish cutting room. Also on view, is a masterfully crafted glass walled walk-in refrigerator that incorporates a unique fish filing system where temperatures are kept at 33º to assure the highest integrity of the fish.
The dining room is highlighted by a refrigerated wine room and Cruvinet with an extensive wine selection by the glass, an au courant lounge with full service bar offering a menu of "food drinks" from honey bourbon whiskey with cantaloupe on the rocks to a lychee fruit cocktail. Libations have been carefully created to enhance the flavor of the seafood. There's also a cobra head draft beer system for a fine selection of micro brews and a “community table” where guests can observe the fish cutting area, seafood bar and delight in this vehicle for gathering rarely seen in the North Valley.
The organic fresh salmon promises to be one of Red Fish's most popular dishes. Rich in Omega-3 oils, this fish is perfect for cooking over the restaurant's displayed mesquite fired grill. Grilled lemons accompany the salmon atop the grill and onto the plate, caramelizing from the heat to complement and accent the fish with their subtle sweet juice. Delicate white fish is prepared in a variety of ways in a combi-oven with steam and convection heat. In addition to delicious exclusively fresh seafood, the menu features certified prime rib chops, Colorado lamb, Berkshire pork and barrel center cut filet mignon supplied by Newport Meats, the premier vendor of certified Angus beef and prime meats, and prepared under a 1600º Southbend Broiler. Protein whether it's from the air, land or sea is served with a choice of one side: charcoal roasted baby red & golden beets, creamed spinach, charred broccolini with roasted peppers, sea salt "smashed" potatoes with chives, grilled asparagus with lemon and more. A wide array of appetizers, salads and specialty dishes round out the menu from wild gulf prawn cocktail, oysters Rockefeller, crab and shrimp salad, 20 garlic chicken to lobster macaroni and cheese.
Red Fish is a restaurant concept created by Bill Chait, Jeff Sladicka, Danilo Terribili and Tom Shields owners of Spark Woodfire Grill in Studio City, Huntington Beach and Beverly Hills (www.sparkwoodfiregrill.com)
The owners collaborated on the development of the concept with selected designer Osvaldo Maiozzi (Angelini Osteria, La Terza, Palmieri, Il Grano, Valentino at the Venetian in Las Vegas, Testavere, Alto Palato and all the Spark Locations) to create an atmosphere that is sophisticated yet casual, modern but comfortable, and stylish with high energy. Interior designer Debra Gregory of DiG Interiors augmented Maiozzi’s effort.
The bar is made entirely of redwood from Eureka, California, and the community table with reclaimed Brazilian hardwoods from the rainforest. Redwood burl slabs are used throughout the design of the restaurant, which are cut from redwood stumps that have been dead for 100 years. The distinctive exhibition kitchen was designed by Abrams and Tanaka (Katsuya, Bastide and Chaya Venice). A large patio area adjacent to the restaurant is ideal for al fresco dining. There are views throughout the 8000 square foot restaurant (250 occupancy) into the open kitchen areas.
Red Fish is located at 1555 Simi Valley Town Center Way (in the Simi Valley Towne Center), Simi Valley, CA 93065; telephone 805.823.4756 and tollfree 866.480.1146. The Website is http://sparkredfish.com. Open seven days a week; hours are 11a.m. - 3p.m. Monday through Friday for lunch and 5p.m. to 11p.m. for dinner; 11a.m.- midnight on Saturday and Sunday. Take-out and online ordering is available as well as off-site catering. There is ample parking.
For media relations, contact Alexia Haidos at Double A Public Relations and Marketing, 310.450.6890 or alexia@doublea-