THIS RESTAURANT HAS CHANGED NAMES GRILL Red Fish
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THIS RESTAURANT HAS CHANGED NAMES GRILL Red Fish Restaurant Review: THIS RESTAURANT HAS CHANGED NAMES TO SPARK WOODFIRE. The name of the restaurant directs diners towards the fresh fish in the red sauce and that directive shouldn’t be overlooked. It’s the best bet on the menu. Any fish of the day will be properly cooked in a combi oven which mixes dry heat with some steam. The result is moist but flaky fish. The tomato broth with sweet garlic is the nicest treatment, but the Peruvian style is a close second with its shiitake mushrooms and green onions. Composed dishes like the crab and spinach dip appetizer, or the lobster mac ‘n’ cheese or the seafood chili can be on the strong side. The flavors aren’t bad, but they do overwhelm the seafood. Steaks are tender and juicy, seared on a 1,000-degree grill. The wines can be seen chilling out in their glass-walled wine room. Wines by the glass are kept fresh through a cruvinet system. The atmosphere is sophisticated, especially for Simi Valley. The décor is more Asian than anything else with dried branches in pots plus reclaimed wood on the floors and bar top and communal table top. Diners have a view of the action in the kitchen along the hot line and into the chilled fish-cutting room.