Estimated read time: 3-4 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
SAN DIEGO--(BUSINESS WIRE)--Mar 6, 2014--Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
Shimmering on San Diego Bay, the proposed reimagined Anthony's Fish Grotto features expansive glass to enhance the spectacular views provided to diners. The elevated roof lines provide opportunities for natural light, and the dock offers patrons arriving by boat the chance to dock and dine. Architect David Robinson of Robinson Brown created this modern plan. (Photo: Business Wire)
Anthony’s opened its doors on the waterfront in 1946. Sixty-seven years later, founder Catherine “Mama” Ghio’s original recipes are still the cornerstones of the menu.
A farm-to-table restaurant long before the current trend, Anthony’s introduced diners to locally caught fish prepared in the comfort-food style of an authentic Italian seafood restaurant. With its location at the heart of the waterfront, Anthony’s remains San Diego’s most famous and honored restaurants. And now Anthony’s has reimagined its entire waterfront complex. A rendering of concepts for an interior and exterior remodel for the Harbor Drive location was presented to the Port of San Diego Real Estate Division and a new executive sous chef has begun work on updating the menus for all three locations.
The architecture firm of Robinson Brown was retained with firm principal David Robinson designing the North Embarcadero restaurant rendering. In tandem with this makeover, Anthony’s Fish Grotto hired Chef Jay (Timothy) Payne Jr., formerly the Executive Chef of Café Japengo in La Jolla.
“Chef Jay is already experimenting with new flavors and combinations that complement Mama Ghio’s original recipes and we’re having a lot of fun tasting Jay’s creations and drink pairings,” said Craig Ghio, co-owner and third-generation family member. “One of Chef Jay’s most important projects is designing a new concept restaurant in the former Star of the Sea space. This new concept, 1360 Harbor, will feature artisanal seafood small plates, boutique wines and local hand-crafted beers.”
This new design for the Harbor Drive location will feature open architecture that blends seamlessly with the Port’s North Embarcadero Visionary Plan and echoes the Port Pavilion cruise ship terminal/event center. Patrons will enjoy wide, unobstructed views of San Diego Bay. The rebranding initiatives also include green energy initiatives and waterfront dining events, seafood and wine pairings and more. This rebranding also carries over to Anthony’s La Mesa location, where enhanced interiors, greater utilization of its private lake and evolved menu will be featured.
Photos/Multimedia Gallery Available:http://www.businesswire.com/multimedia/home/20140306005268/en/
CONTACT: Anthony’s Fish Grotto
KEYWORD: UNITED STATES NORTH AMERICA CALIFORNIA
INDUSTRY KEYWORD: RESTAURANT/BAR RETAIL FOOD/BEVERAGE
SOURCE: Anthony’s Fish Grotto
Copyright Business Wire 2014
PUB: 03/06/2014 09:00 AM/DISC: 03/06/2014 09:00 AM
Copyright © The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.