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Where’s the Beef…I Mean Where’s Fish?

 :: Posted by billrem1 on 02-17-2012

One of the most frequently asked questions from our guests is “Where do you get the fish…where does it come from?”  

Since we opened our doors for business back in 1979, we have purchased almost all of our lobster, scallops, haddock, clams, halibut and Boston scrod from The Lobster Trap, located  on Cape Cod, Massachusetts.  I have known Logan Clark, the owner, since the early 70′s when I lived in Wellesley, Mass..  Logan was just beginning his business and over the past 35 years, he has developed a phenomenal business.  The Lobster Trap is presently the largest purveyor of fresh lobsters in the United States. 

We buy all of our gulf species such as red fish, red snapper, shrimp and oysters from Dallas’s oldest seafood wholesaler…Seafood Supply.   Always pricey…always the freshest product.  In addition we buy fresh fish from 3 local wholesalers.

Remingtons enjoys a special relationship with our suppliers because of our long standing credit performance.  In other words,  we always receive the freshest product available…the “pick of the litter.”

Thanks to you our loyal guests, we continue to serve “fish that is so fresh, sometimes we have to slap it.”

Now Serving Walleye Pike at Remingtons

 :: Posted by billrem1 on 02-08-2012

Walleye has become one of our most popular menu items. We have a list of about 45 guests who we phone when Walleye becomes available to us. This wonderful fish is from the Great Lakes and Canada. Walleye is flavorful and somewhat “meaty” unlike Boston Scrod which is a light flaky fish. I like it sauteed or deep fried with Remington’s famous tartar sauce.
Walleye is the state fish of Minnesota as well as South Dakota! Average weight is about 20 lbs and average length is 30 inches. Called Walleye because their eyes reflect white light and that is why it is most commonly caught at night time.
You should try it. Knock on wood we have never had a complaint on the Walleye.
People love it.

Don’t Like Seafood?

 :: Posted by billrem1 on 08-22-2011

If you are not a seafood lover, Remingtons recently introduced a menu item that is outstanding…Grilled Chicen Vera Cruz. It has some kick to it and everyone so far is raving about it. I won’t divulge the recipe but it has several spices including oregano and chipolte in the marinade. Topped off with fresh avocado slices and cilantro. Very flavorful. It is a great value because it is a full 8 ounce breast.

100 Years in Our Kitchen

 :: Posted by billrem1 on 08-04-2011

One of the chief reasons Remingtons has been around for 33 years is the people. Yep….”its the people stupid!” Dedicated loyal cooks like Santos our Chef and Carlos and Jaime have been flipping fish for a total of 86 years. Add Daniel, Antonio and Jose and we have a century worth of experience in our kitchen. Santos started with us back in 1981 when he was 16 years old. People tell us we have consistently good seafood and he is certainly one of the chief reasons.

As owners, Adam and I are extremely grateful to have staff like this. It takes a team working cooperatively together to operate a restaurant successfully for 33 years. We are very fortunate indeed.

Addison Residents…Meet New Town Council and Mayor at Remingtons

 :: Posted by billrem1 on 08-02-2011

If you live in Addison and would like to join our party and meet the new Town of Addison Mayor and Council Members, you are invited! Monday August 15th from 5 to 7 PM. Please RSVP to bill@billremington.com.

Remington Seafood Grill Feeds 200 Troops

 :: Posted by billrem1 on 07-29-2011

On Thursday, July 14 we brought lunch to 200 troops at the OSO area in Terminal B at DFW Airport.
The troops were being deployed to Afghanistan and Iraq. It was a wonderful experience for us as well as the troops. Everyone was courteous,grateful and complimentary. This was a small way for us to honor these young men and women who put themselves in harm’s way to protect our country.