Anthony’s at Columbia Point is a place to breathe in nature along the Columbia River.
“Our vision was to build the nicest restaurant in Eastern Washington and complement the food with only Washington wines,” said general manager Mike Tvedt.
For diners, it’s not only a relaxed location away from the workplace or an elegant evening destination, but also an opportunity to savor an entrée from Northwest waters.
“We do not use farm-raised fish,” Tvedt said. “Wild only.”
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Tvedt emphasized their menu of primarily salmon, halibut, trout, ling cod and sturgeon.
“Anthony’s owns its own wholesale fish division, so we buy direct — since 1985 — and we have long-term relationships with the fishermen.”
The Richland restaurant opened in 2004.
“I think what people like is the consistency of quality food and the level of service,” Tvedt said. “A lot of our staff have worked here for many years; they know many people by name.
“One of the advantages of the restaurant is the riverfront,” he said. “We wanted to really build a very special restaurant in the Tri-Cities.”