Anthony’s Restaurants is a family of unique waterfront restaurants located throughout the Pacific Northwest. Our locally owned company traces its history to 1969 when Budd Gould opened the Fox Restaurant in the Bellevue Crossroads. This Steak and Lobster restaurant was followed by Mad Anthony’s, which opened in 1973 in the Bellevue Commons. Mad Anthony’s was named after the Revolutionary War General “Mad” Anthony Wayne. It was an early American themed pub which featured prime rib and seafood. These two restaurants provided the early foundation for our restaurant company. Future Anthony’s restaurants migrated to the waterfront providing guests with a truly Northwest dining experience specializing in fresh local seafood. The two original restaurants were later sold enabling the company to focus on the growth of waterfront locations.
The first Anthony’s HomePort opened in 1976 in Kirkland, Washington on the shores of Lake Washington. The HomePort quickly established a reputation for the freshest local seafood in a relaxed dinner house atmosphere. It became so successful that additional waterfront restaurants were opened in the marinas at Des Moines, Edmonds, Everett, Gig Harbor, Bellingham, Bremerton, Anacortes and Olympia, as well as on the downtown Seattle waterfront.
To ensure Anthony’s commitment to purchasing only the highest quality fresh seafood, Anthony’s opened a wholesale seafood company in 1984. Located at Pier 91, Anthony’s Seafood is led by Tim Ferleman. Tim is an avid fisherman and former Anthony’s Chef, who now devotes his energy to finding the freshest seafood from throughout the Pacific Northwest, Alaska and Hawaii. Selections include Wild King, Sockeye and Coho Salmon, Alaska halibut, petrale sole, rockfish, lingcod, clams, mussels and oysters. Tim’s seafood connections also bring Anthony’s guests exotic Pacific fish offerings such as Mahi Mahi, swordfish and Ahi. Each and every delivery is inspected to ensure that our high standards for quality are fulfilled.
Anthony’s complements quality seafood paired with the finest northwest products served at the peak of their seasons. Our “Best of the Season” program is based on one-on-one relationships with local farmers throughout the Pacific Northwest. Some of the featured seasonal produce includes local strawberries, raspberries, blackberries, peaches, huckleberries, corn, and vine-ripened tomatoes. Recipes featuring these wonderful local products are developed by Executive Chef Pat Donahue and Regional Chefs Tony Ring, Randy Bergau, Shawn Walker as well as our food consultant, Julie Hearne-Kramis. The team defines Anthony’s cuisine as “the finest of local products simply prepared to highlight their unique flavors and wonderful freshness.”
Northwest beef from Double R Ranch compliments our fresh seafood selections. Our commitment to the Pacific Northwest is further showcased by a strong focus on Washington wines and an emphasis on local, Northwest microbrew selections at each restaurant.
Anthony’s restaurants are surrounded by beautifully landscaped grounds and seasonal color pots designed by Anthony’s awarding winning horticulturist, Joann Smith and her team. A former Anthony’s server, Joann “lives her passion” by making our locations strikingly beautiful.
In 1988, Anthony’s opened a second seafood restaurant concept; Chinook’s at Salmon Bay. This casual, high-energy seafood restaurant is located in Fishermen’s Terminal; the home of the West Coast’s commercial fishing fleet.
Anthony’s Beach Cafe opened in 1992. Casual and high-energy, the Beach Cafe offers Edmonds a neighborhood, beach-themed cafe for seafood dining. It encourages frequent diners to “come as you are” and it is ideal for family dining.
Anthony’s opened on the downtown Seattle waterfront in late spring of 1996. Anthony’s Pier 66 & Bell Street Diner hosts three distinct seafood restaurants including Anthony’s Fish Bar.
Anthony’s added an additional casual, fast-paced restaurant reminiscent of Chinooks in the summer of 1998. Anthony’s at Point Defiance is located on the Tacoma waterfront adjacent to the Vashon Ferry dock and Point Defiance Zoo.
Harbor Lights joined the Anthony’s family in 2000. This classic waterfront seafood restaurant, which overlooks Tacoma’s Commencement Bay, has been a community tradition since 1959.
Anthony’s opened its first restaurants in Eastern Washington in 2004 in Spokane on the river overlooking the Spokane Falls and in Richland at Columbia Point on the Columbia River. The first Oregon restaurant was also opened overlooking the Deschutes River in the Old Mill District in Bend. A second Richland riverfront location dedicated to private parties and banquets opened in 2006.
Unique opportunities to open new waterfront locations on sites near existing Anthony’s restaurants became available in 2007. In order to secure these opportunities, we developed a new concept, Anthony’s Hearthfire Grill. Located in Olympia and Bellingham, they feature open display kitchens with custom built apple wood burning ovens and grills which are
central to their cooking.
Anthony’s ventured off the water in 2011 opening in October another new concept, Anthony’s Seafood Grill, at Alderwood in Lynnwood. This contemporary casual restaurant is an ideal spot for shoppers, families and movie goers. Its high energy environment is perfect for those seeking a quick, casual dining experience.
In 2015, Anthony’s opened a second Richland restaurant at Columbia Point. The new “premier Washington steakhouse” is called Budd’s Broiler. Budd’s Broiler features premier Washington beef, award-winning Northwest wines and a side of whimsy.
The Cabana at Anthony’s at Cap Sante Marina opened in spring of 2016, which features casual, quick service dining as well as a to-go “Fish & Chip Bar.” The Cabana also has two regulation size Bocce Ball courts for outdoor warm weather fun!
Anthony’s expanded beyond Washington and Oregon to Idaho in June 2016 with the opening of Anthony’s at Coeur d’Alene, located on the water at Riverstone.
Central to the success of Anthony’s are our team members. We are so proud of our team and their exemplary service. Over 300 members have been with Anthony’s over 10 years with 90 having 20 or more years of service. We have 15 multi-generations families working with us including one three-generation family. Their commitment to offering our guests nothing but the very best is the foundation of Anthony’s continued success.