Kingfish Seafood: Fresh from Alaska

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Kingfish Seafood is one of the hottest dining choices in the 330, and Wild Pacific Salmon has arrived. (Photography by Benjamin Margalit/Margalit Studio)

By Patricia Nugent

The talented culinary team at Kingfish Seafood has sourced the best of the best seafood available and invites you to get a taste of the freshest catch from the Pacific Northwest—without the flight. 

Cracking into colossal king crab legs, tasting the first wild salmon from the Copper River or enjoying delicate Alaskan halibut that was swimming days before in the Bering Sea are all signs that summer is here and the best of Alaska’s seas is on the way to Kingfish Seafood.

Why is Wild Pacific Salmon So Prized? 
“The salmon have stored so much energy for the trip to spawn, the filets are deep red as opposed to a light pink/orange color,” says Executive Chef Marc Standen. 

“All of the antioxidants we love from salmon are at the highest level in these wild fish. It’s like comparing a steak to a ‘prime cut’ steak.” 

“Sustainable fishing is critical to the survival of many fish species, and Alaska has been a leader in setting quotas,” he continues. 

“The size of the fish and the quality stay consistent and ensure we can highlight the best version of this lightly flavored, delicate fish. We’ve been getting daily calls for wild salmon now that the season is here.” 

World’s Best Crab
One of the brightest stars on this all-star menu is the Alaskan King Crab.
Chef Standen has declared the award-winning restaurant a no-bib zone.

“We don’t want people to work too hard on their day off,” he says. “We take care of you and split the legs for easy access.”

The succulent King Crab Legs are served with Klondike Rose potatoes, asparagus spears and a sublime lemon butter sauce. Available combined with your choice of wild salmon, fresh halibut, USDA Prime Sirloin or a petite filet mignon, tasting the best of everything is a great option. Each delicious feast is an exercise in pure indulgence.  

Devotees of the sea are left with a dizzying array of selections at Kingfish. Among the options that capture attention is the opulent Kingfish Trio, a combination of lobster tail, scallops and shrimp. This medley of shellfish, served with creamy whipped potatoes and velvety lemon butter sauce is truly a decadent treat. It’s a Mimi reader favorite.

“Kingfish was born from the success of Blue Point Grille, our award-winning seafood restaurant in Downtown Cleveland,” ruminates George Schindler, president of Hospitality Restaurants. 

“Our obsession with serving the freshest, most pristine seafood has proven successful at Blue Point for twenty years. Bringing this same culinary expertise to the Akron market with Chef Standen’s talented team just earned us Akron Life Magazine’s award as Best New Restaurant.”  

Kingfish Seafood is one of eight fine dining establishments operated by Hospitality Restaurants, joining Blue Point Grille in Downtown Cleveland and seafood stalwart Salmon Dave’s Pacific Grille in Rocky River.

The group also operates two steakhouses, Cabin Club in Westlake and Delmonico’s in Independence, along with Rosewood Grill locations in Strongsville, Hudson and Westlake.

Kingfish Seafood is located at 115 Montrose West Ave, on “Restaurant Hill,” at I-77 and Rt. 18 in Copley. Call 330-777-2005, or visit Hours are Monday-Thursday, 4 p.m. to 10 p.m.; Friday and Saturday, 4 p.m. to 11 p.m.; and Sunday, 1 to 10 p.m. Happy Hour is Monday-Friday, 3-6 p.m., and all day Sunday in the bar room.