Fort Mill Times

Fish will be main dish at new Baxter restuarant

An upscale seafood restaurant is in the works for early August at the former Inn at Baxter site on Market Street, according to Hank Lim, who recently purchased the building.

Lim currently runs a sushi restaurant in Charlotte.

The fresh fish offerings at the new restaurant will arrive once, sometimes twice, daily and range from shrimp, clams, oysters and Georgebank sea scallops to Florida black grouper, Scottish salmon, Block Island swordfish and Carolina trout.

"It will be mostly grilled seafood, but also fried," Lim said. "It's up to the customer how they like it: blackened, grilled, fried or sautéed. We want to prepare the texture the way they like it."

He also plans to offer steaks, perhaps filet and New York strip, but fresh fish will be the specialty. Lim said he plans to call his new restaurant The Fish Market.

Lim expects to open with both lunch and dinner seven days a week with a menu that also will include chicken in pasta, salads and sandwiches. A full course dinner with rice or potatoes and steamed vegetables will run about $12.95 to $18.95, he said.

A full lunch will cost about $7 to $11. Lim also plans a variety of salads and desserts, as well as serving beer, wine and other liquors.

For youngsters, the children's menu at The Fish Market will cost $4.95, Lim said, and feature items such as chicken fingers, fried fish, French fries, shrimp and macaroni and cheese topped off with ice cream for dessert.

"We are definitely excited to see someone move in there within months of the Inn closing," said Kerri Robusto, sales and marketing director for Clear Springs Development Company, developers of The Village of Baxter.

"We're excited that it's a seafood restaurant because that isn't offered now. It adds more diversity to Baxter Town Center."

The Inn, which featured fine dining, opened in 2005 and closed earlier this year.

Lim said the decor at the The Fish Market will be casual, but somewhat upscale.

"It's casual, but not a fish camp," he said.

He has 200 square feet of seating in the dining room, plus 60 square feet in a private dining room and 16 seats on the patio and gazebo in front.

He will add sushi and take out, he said, if the customers want it.

Born in the southeastern part of China near Hong Kong, Lim, 44, was in the restaurant business in Atlanta for 16 years and opened his sushi restaurant in Charlotte seven years ago.

"I've been in restaurants all my life," he said. "I like Fort Mill. It's a very good opportunity."

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