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WildFin American Grill - The Catch of the Northwest, Where Everyday is an Occasion

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This Weekend’s Special…

April 24th, 2014

Perfect warm you up meal for one of the last days of Spring…  Full-flavored grilled flat iron with just a touch of heat from jalapeno coffee rub served with crispy fingerling potatoes and grilled salad.

4.25 Dinner Special



Asparagus from Inaba Farms

April 22nd, 2014

Today we’re featuring Asparagus grown locally in the Yakima Valley by Inaba Farms. Yesterday, Chris, our Executive Chef toured the farm with owner Lon Inaba and was able to get a good look at their operation as well as hearing an incredible story of success and achieving the American Dream.

Inaba Produce is a third generation family farm dug into the rich volcanic soil of the Yakima Valley. Many of the sustainable farming practices used today were started in 1907 when Shukichi Inaba and his brother came from Japan, cleared the land of sagebrush and with techniques learned in Japan, began cultivating crops.

The Inaba brothers had to overcome alien land law issues that prevented them from owning land as well as many obstacles to build a sustainable business and legacy for their family. During World War II, the Inaba family was interned in camps. They were removed from their land just days before harvest.

Through all the hardships, the Inaba family developed strong will and sense of purpose, and continue to work the land into their third generation and continue their family tradition.










50 Years of Friendship

April 18th, 2014

This lovely group of ladies have been friends for fifty years.  Their husbands all work at Boeing and we are very happy to have them celebrate their birthdays here at WildFin.

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This Weekend’s Special

April 18th, 2014

Grilled Cod with Sesame Potato Cake

Alaskan True Cod, lightly seasoned and grilled to medium rare, topped with a savory, rich and slightly tart in-house oven dried tomato butter sauce on a bed of wilted baby spinach greens and earthy sesame potato cake. 

4.18 Dinner Special

Fresh Rhubarb From Richter Farms

April 14th, 2014

It’s Seattle Restaurant Week and for our special menu one of our featured desserts is the Washington Apple/Rhubarb Cobbler. We source our crimson rhubarb from Richter Farms down  in Puyallup. A few days ago our head Chef, Chris Bryant, toured the rhubarb fields with Tim Richter, the owner who works the farm with his father and son.

In 1905 his Great Grandfather came out West from Minnesota looking to go to Alaska and get in on the Gold Rush. Apparently he didn’t find gold and in 1906 bought land in the Puyallup Valley. He cleared the land  and began growing hops and raspberries. Five generations later the Richter family are farming the same property, growing green and red leaf lettuce, Romaine, green cabbage, napa cabbage, bok choy, cilantro, hot peppers, rhubarb, green beans and beets.