Fish's Wild in Redwood City
Not haute gourmet, but if you're looking for fast, healthy, cheap, and tasty food - there's a new place in Redwood City called Fish's Wild. I think it's a chain from socal.
Their thing is grilled fish - they've got salmon, tilapia, mahi mahi and shrimp. The food's good and they are not stingy with the protein. They've got bowls, wraps, and tacos.
It's near the movie theater downtown - right next to the new Chipotle and Melt.
I bought two Five Guys burgers last week and sneaked them into the theater. Something about those foil wrapped nuggets warm inside my shirt though the ticket taker's prying eyes, then consumed hastily in the dark....
The fact that they serve tilapia is a dog whistle to me that they are sourcing from Sysco/US Foods as opposed to any sort of local or regional fishery that could use all the help it can get against foreign imports. That's usually a deal-killer to me. I know that the West Coast more than other coastal U.S. regions, despite its farm-to-table ethos, inexplicably drops the analogous requirement of sea-to-table, but we should be similarly aware of what we are giving up.
Like you I presume, I was rather disappointed that the menu does not match the inferred promise of wild-caught fish of the name.
Yet, I'm not as opposed to tilapia as the rating on Seafood Watch has increased even for foreign-sourced http://www.montereybayaquarium.org/cr... since the time that the NY Times wrote about it two years ago. More about the issues with tilapia here,
I've been posting my experiences with the weekly delivery of local fish from Local Catch Monterey Bay community supported fishery on the California board, if you care to see what's available from local waters. We have had a couple weeks where the pickings are pretty slim. (And I'll need to get up to date.)
the difference between seafood and produce is, you can grow just about anything in a farm in the california climate. so 'going local' doesn't narrow options. with seafood, going local means narrowing down to a number of choices found in nearby waters. so probably fewer restaurants and chefs are willing to jump on board.