Roberta Timmins’ pride in her seafood restaurant, The Breakwater, is evident and well deserved. Located on the junction of the Chehalis and Wishaka Rivers, it’s a favorite of locals and tourists alike. If you like high-quality, fresh, local seafood, then this is the place to go.
The Breakwater opened in 1987, and Roberta and her partners, Sonny Bridges and Gary Running, purchased the only restaurant in Aberdeen with waterside seating in 2012. They immediately rolled up their sleeves and got to work. They have refurbished the whole place from top to bottom, installing brand new fish cases, cabinets and freezers, and refinishing the tables and chairs. From the new roof, to the flower boxes, Roberta, Sonny and Gary have lovingly made it their own!
The care taken with the property directly reflects the owners’ dedication to quality and community. Roberta modestly credits their success to three things: “a loyal local customer base, loyal long-term staff, and high-quality, fresh, local ingredients,” she says, saluting manager Tami Noffsinger as instrumental to the Breakwater.
This recipe for success is evident in the excellent quality of the food. The Breakwater has won numerous awards for the outstanding quality seafood on the menu, notably winning first place for best seafood market and restaurant, and runner-up for best fish and chips both this and last year in The Best of the City contest, voted for by those who know – the locals!
In any seafood restaurant, fish is always the focus, and you can’t get any fresher than the fish at the Breakwater. Supporting local businesses, and showing community pride, all of the fresh fish and shellfish is purchased locally from Quinault Pride, Brady’s Oysters, Westport Crab, and Briny’s Seafood, which smokes fish for the Breakwater to their specifications.
Roberta’s personal favorite and the customers’ too, is the breaded fish and chips, made with local cod or halibut if you prefer. It could be argued that this is the signature dish, but the menu offers many delicious delicacies. The clam chowder is award winning too, the family recipe handed down to Sonny Bridges by his grandmother, making this made-from-scratch, traditional dish a must-try. If salad is what you crave, then the unique Seabreeze Salad, made from the freshest crab and shrimp, tossed with romaine lettuce, bleu cheese dressing, and parmesan cheese, is a tempting treat.
The Breakwater’s lovingly tended, bright exterior is a welcoming beacon on a gray winter’s day, offering ample seating inside. In summer, the expansive waterside patio beckons, with its lovely view and gentle breezes. Any day of the year, The Breakwater is the perfect place to enjoy a delicious, fresh, high-quality seafood repast.
The Breakwater is open Monday to Saturday from 10am to 7pm and Sunday from 10am to 6pm.