Consistency, quality and customers are at the heart of The Fish House’s enduring presence in Peoria. That is according to founder and owner Gary Waldsmith and son and general manager Justin Waldsmith.
The restaurant is celebrating its 50th anniversary this year. For both father and son, the weight of this milestone is not lost.
“Who would have thought? I don’t think he thought he’d be here,” Justin said. Gary added, “No, I didn’t.”
Bringing something ‘fresh’ and ‘different’ to Peoria
The Fish House opened at 4919 N. University St. in 1976.
It was not Gary’s first experience running a restaurant, however. Nor was it his first seafood-based venture.
He and his brother previously operated a seafood spot in Treasure Island, Florida. When they returned to Peoria, they brought their connections to the industry with them.
“It was fresh and so it was different,” Gary said.
Today, customers can continue to find fresh seafood at the establishment. Justin said the restaurant offers an experience similar to what can be found in Florida.
A ‘focus on quality and consistency’
The online menu features South African lobster, Alaskan king crab, Alaskan halibut, Atlantic salmon, Gulf of Mexico shrimp, Chesapeake Bay oysters and more. Justin said dishes like the Sweet Chile Thai Seabass are also popular.
Customers can also find daily specials.
Perhaps somewhat surprisingly, Justin said steak is another staple. The red meat can be served in a surf and turf fashion or as a standalone entrée.
“If you’re a, ‘Well I don’t eat seafood person,’ number one, I’d like to convert you and I think I could because you probably haven’t had the right seafood,” he said. “But number two, I think we have great steaks.”
Over the years, The Fish House has worked to keep up with the latest trends in food and drink. Ultimately, though, Justin said the “focus on quality and consistency” has remained the same.
Ensuring the restaurant consistently offers fresh, high-quality seafood is no small feat, however.
“There’s not a lot of ocean water close to us, so,” Justin said. “We’re the dead center of the United States and we’ve got to get seafood here – a highly perishable product.”
Navigating logistics like transportation can prove challenging at times. Even the weather can play a factor, Justin said, adding that he texts vendors and suppliers daily.
‘All about relationships’
The Fish House has long been part of Justin’s life.
He remembers working alongside his grandfather when he was young. He bussed tables in high school and continued working at the eatery through college. Even after landing a job at Caterpillar, Justin said he spent some nights working at The Fish House.
Ultimately, he said, “I just didn’t see myself as a sit in a cubicle kind of person at the time.” He only spent a couple months with Caterpillar before returning to the restaurant full time. That was more than 25 years back.
“Ever since then, I’ve been here,” he said.
Many staff members boast long tenures, as well.
This includes a man who has worked in the kitchen since opening day, Justin said, and a bartender of more than two decades. Some – who have since retired – spent roughly four decades at The Fish House.
Justin said employees have formed “deep connections” with regular customers, learning their faces, names and go-to drinks.
“This business is all about relationships with guests or employees really …” Justin said. “Like, that’s how you run a restaurant and that’s what it takes to make it happen.”
Over the years, The Fish House built strong connections with the community. Those who once visited as children now bring their families, and Justin said he’s heard stories of couples who got engaged at the eatery.
“That’s the best part of the business – the customer base,” Justin said. “The neat thing is we’ve got some of the best customers in town.”
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This article originally appeared on Journal Star: ‘All about relationships’: Seafood spot celebrates 50 years in Peoria
Reporting by Cassidy Waigand, Peoria Journal Star / Journal Star
USA TODAY Network via Reuters Connect
