Real Seafood Company Elevates Coastal Fare in Toledo

. August 1, 2016.
RealSeafoodCompanyOutside

By Don Radebaugh

Located in International Park against the backdrop of the Maumee River with a pristine view of the Toledo skyline, Real Seafood Company makes its penchant for fresh, quality water-faring food apparent in its name.

“Some of the seafood we are serving today was in the ocean two days ago,” dining room and bar manager Seth Ingram said. “We’re very strict with freshness.”

Real Seafood Company gets much of its seafood from Foley Fish in Boston, MA, one of the leading purveyors of Atlantic coast seafood since 1906.

foleyFish_lg

Ingram explains that Foley is one of the seafood purveyors for the White House. “I like to say our food has a presidential quality,” he said.

The Cedar Plank Maple Glazed Atlantic Salmon served with grilled asparagus and the restaurant’s signature Bleu Cheese Coleslaw were harmoniously paired, the coleslaw’s crunch complementing the tender salmon slightly sweetened by the cedar plank.

My dinner guest ordered the Parmesan Encrusted George’s Bank Lemon Sole, which Ingram described as “a little better than wonderful.” Though I thought he could’ve used more subtle marketing nomenclature, I couldn’t disagree with him.

Whether you are a seafood lover or a prefer landlubbing fare, there’s a little something for everyone. From Sesame Seared Ahi Tuna to Miso Glazed Chilean Sea Bass or succulent George’s Bank Natural Sea Scallops, the diverse menu renders ordering missteps uncommon.

Starters include selections from the restaurant’s raw bar, well-stocked with chilled East Coast oysters. Other appetizers include Pan-Fried Jumbo Lump Blue Crab Cake, Shrimp and Polenta or exceptionally Creamy New England Clam Chowder.

When it comes to spirits, the Real Seafood Co.’s spirit curators showcase a thoughtful variety of white and red wines along with a quasi-ambitious “specialty cocktail” selection for slightly more adventurous palates.

Dining midweek, the noticeably busy restaurant seated guests both inside the main dining room as well as on the riverfront patio. The bar/lounge area is packed nightly with guests enjoying music and cocktails. Don’t miss happy hour oyster prices (1.75) from 4-close Sunday through Thursday and 4-6:30 Friday and Saturday.

For bargain hunters, birthday dinners at the Real Seafood Company slice the bill in half for two guests while a birthday party of four receives 25% off.

For all the info you’ll need, visit realseafoodcotoledo.com, or call at 888-456-3463.

Lobster

Mayland Crab cakes

  • Jumbo Lump Crab Meat: 1 lb
  • Panko Japanese Bread Crumbs: ½ cup
  • Egg: 1
  • Mayonnaise: ¼ cup + 1 Tbsp
  • Chopped Parsley: 1 Tbsp
  • Worcestershire Sauce: 2 tsp
  • Dijon Mustard: 1 tsp
  • Salt: 1 tsp
  • Ground Black Pepper: ¼ tsp
  • Canola Oil: 2 Tbsp
  1. In a mixing bowl, combine egg, mayonnaise, Worcestershire Sauce, Dijon Mustard, parsley, salt and pepper and mix well. Add in breadcrumbs and mix again. Add the crab meat to mixture and fold lightly but thoroughly using a spatula. Be sure not to break up the crab meat. Let the mixture stand in the refrigerator for ½ hour.
  2. Form the crab mixture into balls and place between your palms to make small patty, about 2-3 inches in diameter and ½ inch thick.
  3. Heat canola oil in a non-stick saute pan over medium heat. Add the cakes to the pan in batches and cook approximately 3-4 minutes on each side until nicely browned.
  4. Serve with Real Seafood Co. mustard sauce.

Trending

2021 Resolutions: Planning for the world after 2020

    A worldwide pandemic, a contentious national election and a renewed examination of racism in America, accompanied by hurricanes, fires and even murder hornets, made 2020 a once-in-a-lifetime year.  “The hardest thing for people to get used to in 2020 was the lack of predictability,” explained Matt Rizzo, CEO and president of A Renewed

RESTAURANTS OFFERING HEALTHY OPTIONS Need to take off five pounds after the holidays? 

  Happy New Year!  Did you eat your way through the holidays?  Need or want to shed a few pounds?  Still want to enjoy restaurant fare?  Diets and restaurants are not necessarily incompatible.  The USDA gives these tips for making healthy choices at restaurants.  Drink water, split  meals, pick salads full of vegetables with dressing

Who is this person taking care of me? Local health systems utilize ‘hospitalist’ approach

by Jason Webber Dr. Steven Zook is a hometown product and a University of Toledo School of Medicine graduate who works at ProMedica Toledo Hospital. He’s also a member of what has been called “the fastest growing specialty in the history of modern medicine”—hospitalists. What is a hospitalist? Coined in 1996, the term “hospitalist” is

Take Control of Your Healthcare Journey: Hospice versus Palliative Care

Taking care of a loved one with a serious illness can be a confusing time that leads to a number of high-stakes questions. Do they require end-of-life care? Do healthcare plans provide for long term treatment? What are the options? Local services can help to answer these tough questions relating to both palliative care and