Second-generation owner Mark Kotlick carries on the work of his dad and uncle by slow-smoking salmon, shrimp and other assorted fish in blackened smokehouses charred by almost a century’s worth of fire. The ruby-hued skin on Alaskan salmon is luscious, fluffy and flaky, and redolent of black pepper.
Special Dishes: Smoked Salmon
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.