It was on a Wednesday late afternoon March 7 th , 1979 that we opened the front doors for business. Some neighbors of mine came the instant we opened followed by about 85 curious guests. That weekend we filled up and almost went on a wait. It was the following week that we opened for lunch. The guest response was overwhelming and it was all we could do to keep up, hire more staff, order more food, get it prepped and ready ourselves for the next shift. Those months following the restaurant opening were among the most exciting times in my  family’s life.
We had prepared a low, medium and high financial plan for Oysters and we far exceeded the high plan that very first year of business. Imagine how ecstatic we were inasmuch as we had bet the “farm” on this venture. And here in a few weeks, we will have been here serving fresh fish for over 33 years! Frankly, I attribute this to being in the right spot at the right time…in other words, sheer luck. Yes, a lot of hard work, good hiring, listening to our guests’ comments and responding to them. But being the 7 th restaurant to open in Addison was key. Addison had just “gone wet” and now there are over 160 restaurants in this small 4 square miles. Somewhere I have a list of the 16 seafood restaurants that have come and gone since we opened in 79!
Belt Line Road was a two lane country road with no shoulders and no traffic lights. The tollroad ended at LBJ, the population of Plano was about 30,000 and there were still a few cotton fields north of Belt Line. But everyone knew that Dallas always grew northward. Who would have thought!?
Be assured that we are as grateful as we know how to be and  Keep coming back and thanks for your business.

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.”

It is not unusual that our luncheon guests return at evening with their spouse for dinner.  Remingtons is known to be the place to be seen( tables in the main dining area) and not be seen( an inconspicuous booth ).  People love our round tables which are socially friendly where no one is “down at the end of table”.  Then there is the Cove.  Why Cove?  Well, we are a seafood joint and the room is hidden away.  That is our private dining room which seats up to 26.  We book lots of holiday parties as well as business dinners in the Cove. 

We have seen 18 seafood restaurants open and close during our 33 years in Addison.  We are the longest, continuously owner operated restaurant in Addison.  We are proud.  But we are even more grateful to our loyal guests.

We also prepare it in a way that maximizes its nutritional value.   Here is our trade secret…we seal the spinach, butter and s and p into a baggie and microwave it for 30 seconds.  None of the nutrients are lost in the process.

Remingons also tries to serve a VOW …fresh veggie of the week.  Some of our most popular are green beans, carrots, brocoli and  believe it our not..fried okra.  Bet you remember mom saying “eat your spinach or eat your brocoli” when you were a kid.  Well,  if you don’t like spinach or brocoli, have our cole slaw.  We are told that it is the best cole slaw in the world.  Come try it and comment below.

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.