• Red Sea Fish & Chips
    4105 4 St NW
    Calgary ABĀ  T2K 1A3
    Phone: 403 289 9904

    I was craving fish and chips, so I decided to try a new place – Red Sea Fish & Chips – for dinner. This place is next to Stavros in the strip mall on the corner of 40th Avenue and 4th Street NW.

    The first thing you’ll notice when you walk into Red Sea is that everything is blue. The place is casually decorated in the style of a fast-food restaurant. Everything is sea-themed, down to the signs on the men’s and women’s washrooms.

    The restaurant has a row of tables along one wall and a bar against the other wall. Not much was happening when I got there on a Tuesday night. Only one table was taken up, so I had my pick of where to sit.

    I had a look through the menu, then the server approached to take my order. Red Sea seems to be a nice little family business. My server was carrying her 14-month-old, fast asleep, on her back. I ordered the Seafood Platter, which comes with bacon-wrapped scallops, battered prawns, 2 pieces of cod, and fries – all for $15.95.

    The food took some time to arrive but looked pretty good when it came. The scallops wrapped with bacon were a great flavor combination. The battered prawns were not too greasy and decently meaty. The cod was heavily breaded, making a hard, crispy shell around the fish. The fish inside was flaky and great with the tartar sauce.

    The fries/chips were cooked to a nice crisp taste. I’m a big fan and consumer of fries, and you could wake me up in the middle of the night for these Red Sea fries.

    Last thoughts: Red Sea Fish & Chips is a great little gem. As a family business, it delivers much more than chain restaurants, where these days no one seems to care. The food is good and worth the visit. If you like your fries crispy, you’ll have to check out Red Sea’s take on the chips. Go on any day except Sunday (when they’re closed).

    Food ++++Red Sea Fish and Chips on Urbanspoon
    Service ++++
    Ambiance +++
    Washrooms ++++

    Posted by Carl on Jul 09, 2009


Comments are closed.