Ridgewood Gets a Fish Restaurant

Blue Fish is the brainchild of Shrief Sarkies, an Egyptian-born chef who surveyed the restaurant competition in Ridgewood and decided the village needed a place specializing in fish dishes.

But fish are not the only options on an extensive menu that includes dishes from France, Italy, Greece and Lebanon as well as that American invention, "surf and turf." And chicken fingers and hamburgers are on the children's menu. There is something to appeal to even the fussiest diner.

Sarkies, with help from his brother Ayman, took over the space vacated by Tulip at the corner of East Ridgewood and North Broad streets, and opened the week before Mother's Day. There's fresh paint and new pictures on the walls along with nicely set tables indoors and out.

While most of the menu has a definite international accent, the appetizers are Middle Eastern—including hummus, babaganoush, falafel, kibbeh, and tabouleh.

We started with hummus, which turned out to be one of the thickest and creamiest we have ever had, accompanied by crisp tender pita bread. (It's also very filling and would make a great lunch along with a salad.)

Sarkies, who has a degree in hotel and restaurant management from Agous University in his native Alexandria, said that hummus originated in Lebanon but has been adopted throughout the Middle East. And, we might add, has become a favorite in the United States where various versions are found in most markets' deli cases.

For our second course we split a shepherd salad, another Middle Eastern favorite of ours, and Sarkies' version—which had green peppers in addition to tomatoes, cucumbers, onions and parsley—was particularly good. The Mediterranean dressing is served on the side, another nice touch that sets it apart from other shepherd salads we've had.

We found it so nice, we ate the whole thing instead of taking some home as we often do. For the entrée, my partner chose the grilled tuna, which he likes rare, just seared on the outside. It came perfectly done on a bed of spinach and mashed potatoes. I had the salmon, which I like cooked just through. It too came just the way I like it, and had a nice rice pilaf.

In addition to tuna and salmon, Blue Fish offers a wide range of popular fish, including tilapia, sea bass, branzino, trout, scrod, and shrimp. In an interview, Sarkies is quick to explain that he gets his fish from Peter's Fish Market in Midland Park, which has been the mainstay for Bergen County fish lovers for at least three decades.

Sarkies also prides himself on cooking from scratch, including making his own stock. "I learned French cuisine when I went to school, because it is the most difficult," he said. "To make a good brown sauce takes 10 hours...

"If you can cook French, you can cook anything," according to Sarkies, who is Egyptian and Armenian. And some of the more expensive items on the menu include entrecote marchand and duck a la orange, something we might try on another visit.

The service the night we were there, admittedly not a busy night at any restaurant in town, was excellent and is one of Sarkies' goals. "I want customers to feel like they are home," he said.

Blue Fish is open for lunch and dinner seven days a week. There is a lunch menu that includes wraps, focaccia sandwiches, kebabs and salads. There is also a brunch menu for Saturday and Sunday.

Before opening Blue Fish, Sarkies, who immigrated to the United Stats in 1985, owned Anthony & Maria in North Haledon and the Chef's Secret in Bergenfield. He said he sold both of them, because he was tired of never having a day off. But now his brother has joined him, and he is back in the restaurant business, specializing in fish. 

There's no pasta on the menu unless you're a child. Then you can have it with butter or tomato sauce. I also should mention that Sarkies and his wife have an 18-month-old boy and a 3-year-old girl.

Food: Very good

Service: Very good

Atmosphere: Pleasant

Child Friendly: Yes

Entrée price range: $14-$29

BYOB