A Fish Story

Hooked on Manistee’s Blue Fish Kitchen + Bar

By Jillian Manning | April 30, 2022

It’s been almost a decade since Northern Express covered the opening of Blue Fish Kitchen + Bar in 2013, and we were hungry to see what’s new. We’re not alone—according to Talia Miller, the restaurant’s newly-minted general manager, the business has seen consistent growth and lots of new customers ever since they opened their doors.

“It’s the lakeshore and the tourism in this area—it just seems to grow every year,” she says. “People are really starting to appreciate these great little downtowns, the history of the Victorian era building, and then, obviously, the restaurants.”

History is indeed part of the story, as Blue Fish occupies a century-old building overlooking the Manistee River Channel that flows from Manistee Lake into Lake Michigan. Originally a tobacco manufacturing company, the building has also been a brewery and another restaurant before owners Connie and Chuck Freiberg took the reins in 2013.

When you walk inside, Miller says you’ll experience “a little mix of old and new.” The interior has beautiful woodwork, tin ceilings, brick pillars, a cement-top bar, and an industrial-chic staircase leading to the upper level. While much of the space is dedicated to classic table seating, the bar welcomes more casual diners and happy hour meet-ups, and you’ll recognize several local names on the beverage menu like New Holland Brewing’s Lake Life vodka, Iron Fish’s Maple Barrel Bourbon, and Tandem Ciders’ Smackintosh. Cocktail lovers should try the Gin Box, a Moscow Mule with a twist featuring gin, ginger beer, lime, and house-made rosemary simple syrup.

Fresh Air, Fresh Fish
As soon as the snow stops—for good this time, and we mean it!—an outdoor patio overlooking the waterway is set up for fresh-air dining. You could almost reach out and grab a fish heading toward the big lake.

In fact, if a fresh catch is your cup of tea, Blue Fish is the place. Their fish dishes are all Great Lakes swimmers like walleye, salmon, and whitefish. “We have a really great catch-and-cook option,” Miller tells us. “If you were to go out on a charter [fishing boat], you would be allowed to bring in your own fish and we would prepare it. It will include the sides that we serve when it comes to the vegetables or the starch. We can serve it family style or we can have it plated.”

The lake-to-table approach becomes farm-to-table with other items of the menu. Miller points to locally-sourced spring and summer highlights like asparagus, strawberries, peaches, zucchini, squash, and broccoli. Those fresh flavors will come into play on their new spring/summer menu, which has some oldies-but-goodies as well as brand-new dishes.

On the appetizer and small plates side, Miller says many folks go for the Warm Smoked Fish Dip, which is topped with melted cheese and served with crostini. Two recent additions to the menu include a pierogi with bacon and caramelized onions for a “sweet and savory flavor” and an ahi tuna salad marinated with citrus-infused ponzu sauce.

When it comes to entrées—beyond, of course, your own catch—there are a few fan-favorites that have become menu staples. “One of our house specialties that will remain on the menu forever is the Champagne Chicken,” Miller says. “It has light dredging on it, is pan fried, and then served with a parmesan risotto, champagne cream sauce, and whichever seasonal vegetable we are using.”

The other go-tos are the Grilled Salmon (fresh caught and chargrilled) and the Shrimp Thai Curry. The latter—featuring wide rice noodles, veggies, and a peanut coconut curry sauce—is gluten free, dairy free, and can be made vegetarian without the shrimp. Newer to the menu is a Firehouse Ribeye, served with gratin dauphinoise potatoes.

After all that—if you still have room—the cheesecake is the restaurant’s top-selling dessert. (It’s also the chef’s traditional family recipe.) Miller says this classic, New York-style cheesecake is cut into “very generous” pieces and topped with your choice of raspberries, blueberries, or strawberries. For an extra boost of Reese’s-inspired flavor, go for the peanut butter cheesecake finished with chocolate ganache.

More Fish to Fry
Dinner isn’t the only time to stop in. Blue Fish reopens for Tuesday through Sunday lunch service in May, and their weekend brunch continues on Saturdays and Sundays starting at 11am. For those big weekend meals, start with the Bacon Bloody Mary, aka “brunch in a glass,” featuring bacon vodka, actual bacon, and a slew of fresh veggies. Mimosas are also available for those seeking lighter libations, and Cadillac’s Owl Eye Coffee Roasters have several caffeinated options sans the alcohol.

On the food side of brunch, the No. 1 seller is the Croque Monsieur (gruyere cheese, applewood smoked bacon, dijon, and mornay sauce on sourdough), though diners also love the Smoked Salmon Bagel complete with capers, red onion, cucumber, field greens, and fresh dill aioli. If you need a morning sugar fix, the decadent Cinnamon Roll French Toast topped with chantilly cream is the way to go.

If all of that weren’t enough, Blue Fish also wants to make the culinary dreams of larger parties come true with their special events. With space for 120 guests, the restaurant is often used for wedding receptions, family reunions, and retirement celebrations, all of which are made more memorable with views of the river channel, a cozy fireplace, and space for a dance floor.

“Our books are definitely filling up when it comes to events,” Miller says. “I think a lot of people are rescheduling from previous years making up for what they couldn’t do.”

Similar rules apply for a night out. Reservations are highly recommended for any meal, though some walk-in tables are kept open for the lucky few who didn’t plan ahead.

Find Blue Fish Kitchen + Bar at 312 River Street in Manistee or online at bluefishkitchenbar.com. Make reservations by calling (231) 887-4188.