By Craig Sailor
Dining at Anthony’s Hearthfire Grill blurs the line between water and terra firma. And only a brief stop in the kitchen separates the fish on your plate from their still-swimming brethren a few feet below your perch.
Hearthfire, the three-year-old restaurant at the very northwest tip of the Port of Olympia peninsula, occupies the spot that once belonged to Genoa’s. Windows so big that they seem to defy physics frame Budd Inlet and the Olympics. Translucent sailboats ply the waters as curious seals watch diners on the outdoor deck. Friendly humans wave from their standup paddle boards.
Anthony’s is the well-known regional seafood chain with properties from Bellingham to Bend, Ore. An Anthony’s HomePort is just west of Olympia Farmers Market and another is at Tacoma’s Point Defiance. An associated seafood company works directly with local fishermen and shellfish growers.
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