MEDIAKIT

Issaquah835 NW Gilman Blvd.

Issaquah425-427-0127

Renton Landing727 North 10th Street

Renton425-970-3757

Tacoma5115 Grand Loop

Tacoma253-267-1772

Vancouver, WA777 Waterfront Way

Suite 101360-718-7701

Beaverton2725 SW Cedar Hills

Blvd, Suite 130503-718-7331

FOUNDEDSeptember 2011 in Issaquah, Washington

LOCATIONSIssaquah: 835 NW Gilman Blvd., Issaquah, 425-427-0127

Renton Landing: 727 North 10th Street, Renton, 425-970-3757

Tacoma: 5115 Grand Loop, Tacoma, 253-267-1772

Vancouver, WA: 777 Waterfront Way Suite 101, Vancouver, 360-718-7701

Beaverton: 2725 SW Cedar Hills Blvd, Suite 130, Beaverton, OR 97005, 503-718-7331

OWNERSAttila Szabo, President and Operating Partner

Chris Anderson, Partner

Bob Acree, Partner

Chris Bryant, Partner

RESTAURANT CONCEPTCasual, comfortable and affordable with a keen sense of Northwest style serving au-thentic, high quality and flavor-rich foods from Northwest waters, fields and ranches.

HOURS OF OPERATION*Monday through Friday Lunch is served from 11:00 a.m. to 4 p.m.

Dinner is served from 4 p.m. to 10 p.m. (11 p.m. on Friday)

Saturday and Sunday Brunch is served from 9:30 a.m. to 3 p.m. and dinner is served from 3 p.m. to 11 p.m. Saturday, 3 p.m. to 10 p.m. on Sunday.

The Bar’s Last Call is one hour after the dining room closes.

Happy Hour: Daily in the Bar from 3 p.m. to 6 p.m. and 9 p.m. to close every day.

* Check local restaurant for individual bar hours

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DÉCORComfortable Northwest feel with soft corners, 12-foot ceilings, and wood, iron and stone accents. The dining room and bar flow into one keeping with the open concept as the open kitchen contributes to the lively atmosphere. Fireplaces in both the indoor and outdoor seating areas add warmth and energy.

SEATING CAPACITY150 in the dining room, 50 in the bar. Seasonal outdoor dining adds additional seating capacity.

MENUWildFin’s menu features familiar, flavorful Northwest favorites with style and flare. Whenever possible WildFin’s Executive Chef uses local, regional, organic, free range, wild, and sustainable ingredients including locally farmed produce, Washington poultry and beef, wild Northwest seafood, local artisan bread, and local microbrews.

CREDIT CARDSVisa, MasterCard, American Express, Discover, Diner’s Club

ONLINEwww.wildfinamericangrill.com

Facebook: www.facebook.com/WildFinAmericanGrill

Instagram: www.instagram.com/wildfingrill/

Twitter: https://twitter.com/wildfingrill

Pinterest: https://www.pinterest.ca/wildfingrill/

YouTube: https://www.youtube.com/channel/UCjJMru0TOsFRz1Rss6tJBRA/feed

BUSINESS PURPOSETo be the first choice of our guest and our people.

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RESTAURANT POSITIONNeighborhood Casual - This is achieved by living these VALUES:

• We deliver the feeling of unexpected Hospitality to our guests and crew• We deliver handcrafted quality & great value• We deliver “Can Do, Guest Driven” service every time• We have fun and it shows• Management and crew have ownership for their results• We are clean and safe• We hire the best and make them better

As a result of these values: we will carry these messages to others, and practice these principles in all our daily work.

PERSONALITY OF THE RESTAURANTCasual and affordable but with a keen sense of the Northwest style.

A meeting place where friends and family gather to eat, drink and get a fill up of positive energy.

• I am a safe adventure... an escape in an uncertain world.• It’s a place you’ve seen before only with more care and though.• Food and beverage presentations are vibrant and full flavored with great value every

time.

• Nothing about the place is “fussy” or trendy.• I’m at home in the suburbs and metro neighborhoods.• I am the warm up spot on a cold Northwest day.• On a hot summer day I am a refreshing treat at the end of a long day.• I can’t get this experience anywhere else.• We are active community members.

UNIQUE WILDFIN FEATURESLocal, regional, organic, free range, wild, sustainable, recycled etc. are used throughout the food, beverages and merchandising platforms of the restaurant where they support & enhance the value proposition.

Some examples of what details set us apart:

• Locally Farmed Produce• Washington Poultry• Wild Northwest & Alaskan Seafood• Washington Beef• Local Artisan bread• Northwest Wines, Spirits and Beers• No trans fats • Recycled paper for menus, napkins, to go packaging, paper towels

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STACK 571 PRESIDENT AND OPERATING PARTNER ATTILA SZABOA 33-year restaurant veteran, WildFin President and Operating Partner Attila Szabo set out with his business partners to create a neighborhood restaurant capturing the essence of the Pacific Northwest with WildFin American Grill in 2011. Their vision included creating a comfortable, friendly place where neighbors could gather to escape the everyday pressures of life and enjoy themselves through delicious, affordable food, an uplifting atmosphere, and welcoming company. WildFin has grown to five successful locations – Issaquah, Renton, Tacoma Vancouver, Washington and most recently Beaverton, Oregon.

Expanding on his neighborhood comfortable restaurant feel at everyday affordable prices, the partners developed Stack 571 Burger & Whiskey Bar, choosing the name as a nod to the former 571-foot American Smelting and Refining Company smokestack that once stood at Point Ruston.

Before forming WildFin’s parent company, WildFin Northwest LLC, in 2010, Attila spent 15 years with Restaurants Unlimited Inc. as chief operating officer. In this position he was responsible for operations, marketing, purchasing, human resources and product development for 60 restaurants operating under 17 different concepts in 13 states.

EXECUTIVE CHEF CHRIS BRYANTBorn and raised in Seattle, WildFin American Grill’s Executive Chef Chris Bryant is passionate about the Pacific Northwest’s vast culinary bounty, from fresh seafood in local waters to the superior produce, meats and cheeses from the region’s fertile valleys and farms. He expresses his appreciation through his cooking, where his creations feature the best local ingredients, prepared simply to highlight the characteristics of individual flavors.

“My cooking philosophy goes far beyond the food we prepare,” Chef Bryant says. “It’s about putting the experience of the guest first. I have a special appreciation for the Northwest’s abundance and our fragile ecosystem. I strive to carefully select every ingredient and use each to create dishes that celebrate our region’s unique flavors.”

A graduate of Washington State University’s prestigious School of Hotel and Restaurant Administration, Chef Bryant has more than 20 years of restaurant business experience, including training national culinary teams and developing unique menus for some of Seattle’s most esteemed restaurants – Palomino, Palisade, and Maggie Bluffs in Seattle. Chef Bryant credits his grandmother for his love of cooking. He grew up visiting her on holidays and special occasions and remembers being captivated over the food, time, attention to detail, and passion she put into her cooking. Her dedication to good food remains his life-long inspiration.

OWNER BOB ACREEBob Acree is the majority owner of Brews Brothers, LLC and WildFin Northwest, LLC. He has over 30 years experience in retail, service and real estate development.

OWNER CHRIS ANDERSONChris Anderson has more than 38 years experience in the restaurant industry and is the minority Owner and Operating Partner of Brews Brothers LLC, established in 1995 and a minority owner in WildFin Northwest LLC. The Glacier BrewHouse is a restaurant/brewery that offers a diverse style of food and beverage in a warm, approachable and unique design. Sales for the Glacier BrewHouse rank it as one of the top 10 grossing operations of its kind on the West Coast serving over 300,000 guests annually. Orso was opened in 2000 to great success and delivers a slightly more upscale experience in a traditional, soothing and warm design with Mediterranean accents.

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WILDFIN CHEF AINOY VONGSY, TACOMA LOCATIONHonolulu Native Ainoy Vongsy came to Washington in 2007 for a vacation, fell in love with the Northwest and never looked back. He felt at home (just a little colder) with the wide choice of great ingredients and natural beauty of the area. He joined the WildFin family in 2013 as our Sous Chef, bringing with him his love of Asian Fusion cuisine, and was promoted to Chef in 2014.

“Fusion cuisine is like the best of both worlds,” Ainoy explains. “You get to take a little something from here and combine it with a taste from there and create a dish that is completely new and wonderful.”

To Ainoy, being a chef requires more than knowing how to cook. It requires passion. He has passion for both his food and his customers, admitting that done correctly, great food makes an unforgettable impression. At the end of the day, he admits it’s connecting with his guests through a memorable meal that gives him a sense of a pride in his work.

Ainoy’s creativity with his hands extends beyond the kitch-en. When not crafting great food, he enjoys working on cars, tinkering in his yard, spending time with family and exploring the Northwest’s great outdoors.

WILDFIN CHEF PETER JAHNKE, ISSAQUAH LOCATIONTo Seattle-area native Peter Jahnke, food means family, comfort and happiness. He remembers his great grand-mother’s house always smelling of rich, mouthwatering flavors as she cooked batches of spaghetti sauce from scratch every Sunday. He also helped in his grandfather’s store, DeLaurenti Specialty Foods in Pike Place Market, which exposed him to fine cheeses, meats and other ingredients that laid the foundation for his desire to create his own great meals.

After high school Peter attended the Kitchen Academy in Tukwila (now Le Cordon Bleu) and immediately landed an internship at Sip in Issaquah upon graduation. At the completion of his internship he was promoted to sous chef. Two years later Peter took a chef position at Fonte, just two blocks from where his inspiration began in Pike Place Market – where he was excited to shop daily for the restaurant’s daily menu.

Looking to expand his passion for fresh local ingredients, Peter joined the WildFin family in Issaquah in 2013. He soon moved to the new Renton location, joining the team as sous chef. In 2014, Peter was promoted to chef.

When not whipping-up unforgettable plates, Peter loves to hike, camp, fish and spend time with his wife, Sara and family.

WILDFIN CHEF JERE SCOTT, RENTON LOCATION“My love of food comes from more than just enjoying a good meal. Food is more than just sustenance; it is an experience and art form. We express ourselves through our food designs, colors, smells, tastes, and appearance.

Food brings people together and can create fond mem-ories and experiences. I believe food is a culture we have created forming different regional areas and local cuisines. This is what brings us together and makes us family.

During my career I have driven across the country multiple times from Washington to Florida and New York, from East Coast to West Coast and many places in between. I have also traveled outside the US experiencing different cultures from different countries. I have been able to fuse different cuisines and create a variety of flavors that make you want more.

My family consists of my wife and three daughters. We are constantly doing new things and creating new memories. We try new things and learn new cuisines at home. Also doing fun things together as a family. Whether it is food related or fun related. Learning and doing new things is what makes life enjoyable. Memorable experiences bring us closer as a family.”

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WILDFIN CHEF JACOB KEIL,ISSAQUAH LOCATIONA Washington native, Jacob grew up in North Bend. With family in the restaurant industry, he always felt at home in a kitchen, often helping his mother create feasts for holiday parties or a nice Sunday evening dinner with loved ones. After graduating high school he decided to pursuit a different life path and joined the Marines, serving one tour in Iraq and almost 3 years over-seas, he was honorably discharged as a Sargent after 5 years of active duty. Jacob followed that up with a small detour in sales and banking when he decided to follow his passion and attended the Seattle Culinary Academy from 2011-2013, graduating with a certificate in Culinary Arts. “I feel like every career choice I’ve made in life has brought me to this point, and I can relate every experience to the dishes I create and the guests who enjoy my food.” Shortly after graduation he left for Nimes, France, at the Hotel Imperator where he participated in a 9 month internship under Chef Thierry Plaideau. There, he was able to immerse himself and explore contemporary French cooking with a Mediterranean influence. Upon his return home, he has worked his way up in the industry making his mark with some of the top restaurants in Seattle, Bellevue and Tacoma, currently residing at WildFin American Grill in Issaquah. As the Head Chef, Jacob actively leads in daily operations as well as helps to create new recipes for their local “Catch of the Day” menu option. He also assists the Executive Chef in creating new and exciting dishes as well as a full 5 course wine-tasting menu that is highlighted four times per year. “There’s nothing more satisfying than the positive reaction on people’s faces when they eat your food. It’s more than hospitality, it’s a memory, a time in their life, and experience they had when they were younger…food, done right, has that power and it transcends everything… I love what I do!”

WILDFIN CHEF MATT BEMIS,RENTON LOCATION“I’m from Randle, Washington, a little town where I grew up on a homestead. This is where I learned about growing your own food and butchering your own meat. It’s what you did. My family and I embraced an outdoor lifestyle.

I started cooking when I was 12 years old; hand-crafting ravioli and sauces for my family. I discovered that I loved cooking for people and the fact that it could make them feel better on bad days and help them celebrate special occasions. So, I guess that you can say that cooking to me is really about soul food that comes from the heart.

I really got into cooking because of my Grandma. She owned a couple of restaurants in Everett and Seattle. She brought a passion to her kitchen and passed that passion down to me. I took that and moved from my small town of Randle to Seattle to pursue a career as a Chef.

If I’m not at the restaurant, I’m fishing, hunting or barbecuing.”

COMMUNITY PARTNERS

COPPER RIVER SEAFOODSCordova, Alaska

BORNSTEIN’S SEAFOODSBellingham, Washington

WASHINGTON STATE CREAMERYPullman, Washington

HEMPLER MEATSLynden, Washington

TULLY’S COFFEESeattle, Washington

JENSEN FARMSWalla Walla, Washington

RASMUSSEN FARMSPasco, Washington

TILLAMOOK CREAMERYTillamook, Oregon

OSTROM FARMSOlympia, Washington

CARPINITO BROTHERS FARMSKent, Washington

HERBCO FARMSDuvall, Washington

PENN COVE SHELLFISHCoupeville, Washington

DURIS FARMSPuyallup, Washington

STERINO FARMSPuyallup, Washington

WILLIE GREENSMonroe, Washington

PENCE ORCHARDSWapato, Washington

OASIS ORCHARDSEphrata, Washington

SAKUMA FARMSBurlington, Washington

PENN COVE SHELLFISHCoupeville, Washington

AMERISTAR MEATSTukwila, Washington

DRAPER VALLEY FARMSMount Vernon, Washington

ZENNER’S SAUSAGEPortland, Oregon

MOSBY FARMSAuburn, Washington

DRY SODA CO.Seattle, Washington

LOCAL NORTHWEST BEER AND WINE PRODUCERSSeattle to Spokane, Belling-ham to Bend

PLEASANT VALLEY FARMSLa Conner, Washington

WALLA WALLA GARDNERSWalla Walla, Washington

AMERISTAR MEATSTukwila, Washington

SEAFOOD PRODUCERS COOPERATIVESitka, Alaska

PLEASANT VALLEY FARMSMount Vernon, Washington

INABA FARMSWapato, Washington

SCHWARTZ BROTHERS BAKERYSeattle, Washington

DOUBLE R RANCHOkanogan, Washington

PICHA FARMSPuyallup, Washington

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COMMUNITY CHARITIESThis is a partial list of Charities, Organizations and Non-Profits that WildFin has been honored to be associated with since WildFin (Issaquah) inception in September 2011.

Swedish Cancer Institute

YWCA

Open Window School

Eastside Fire & Rescue

The Jewish Day School

Eastside Baby Corner

Issaquah Schools Foundation

St. Joseph’s School

Eastside Catholic School

Washington State Patrol Troopers Association

Cascade Ridge Elementary

Issaquah High School

Farestart

The David Pettigrew Memorial Foundation

Mack Strong Team-Works Charity

P.E.O. Sisterhood

Children’s Response Center (Harborview Medical Center/UW Medicine)

Life Care Center of Kirkland

Leukemia & Lymphoma Society

Sunset Elementary

American Cancer Society

Team Geneva

Seattle Children’s Hospital Foundation

Kiwanis International

Susan G. Komen Organization

The Issaquah Women’s Foundation

Sammamish Hills Lutheran Church

Tavon Center

The Children’s Garden School

Eastlake High School

Life Enrichment Options

The Grange Supply’s Ladies Night Trunk Show (Susan G. Komen Puget Sound Affiliate)

Skyline High School

Autism Speaks

Claire/Beckett Guild

Broadway Center for the Performing Arts

Point Defiance Zoo & Aquarium

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PHOTOGRAPHY

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MEDIA ASSETS

Facebook Live VideoThe Oregonian

The Vancouver Waterfront setting sail

The Columbian

WildFin Grill set to open along Vancouver

WaterfrontVancouver Business Journal

Vancouver USA Waterfront Almost

Ready for its close-upPortland Tribune

Waterfront Vancouver restaurants will open doors

to customers next weekThe Columbian

After nearly two decades, Waterfront

Vancouver comes to lifePortland Business Journal

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IN THE PRESSTo read all press articles, visit http://www.wildfinamericangrill.com/press/

• A new aroma in Tacoma as the restaurant scene booms

• Always better with age: A Tacoma tour of 5 barrel-aged cocktails to try

• It must be spring, two seasonal fish-and-chips stands have reopened on the waterfront

• The Season of Giving at The Landing in Renton 2016

• Battered and breaded: A tour of fish-and-chips stands

• Waterfront Development in Vancouver, U.S.A. is Abuzz: Fifth Tenant An-nounced

• When it comes to commercial real estate, Vancouver is emerging from Port-land’s shadow

• Ground breaks on the Portland region’s newest waterfront park

• New restaurant announced for waterfront: WildFin

• Seafood Restaurants announced as newest Waterfront Tenant

• Construction begins on new pier along Vancouver waterfront

• Tacos with a view at Tacoma’s WildFin American Grill

• Eat Local Tacoma features WildFin Tacoma

• Waterfront Fish-and-Chips Stand Now Open in Tacoma

• Got brunch? Check out 4 Tacoma restaurants new to weekend breakfast

• WildFin American Grill: Doing it Right

• First bite: WildFin American Grill at Point Ruston

• The Things We Like: WildFin American Grill

• WildFin American Grill to Open on Waterfront Jan. 19

• Popular Northwest Eatery WildFin American Grill Expands to Tacoma

• New Restaurants at Point Ruston

• Point Ruston Signs a Total of 6 Restaurants

• Chef Chris Miller Featured on New Day Northwest

• Home for the holidays: Staff’s chance to spend time with family

• WildFin American Grill to Open Third Location at Point Ruston

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EVENTS & PROMOTIONS

Sammamish Nights http://sammamishchamber.org/sammamish-nights/

Seattle Restaurant Week http://srw.seattletimes.com/

Snoqualmie SipFest http://www.facebook.com/sipfestissaquah

WildFin Cooking Class Series http://www.wildfinamericangrill.com/cooking-classes/

Fresh Craft Beers to Go http://www.wildfinamericangrill.com/fresh-craft-beer-to-go-wildfin-growlers/

Dinner in Issaquah featuring Jones of Washington https://www.wildfinamericangrill.com/jones-of-washington/

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MARKETING

eClub Newsletters

Transit Advertising Print Ad

In-House Marketing

COMING TORENTONLANDING