Landlubbers and seafarers alike will soon be able to moor their appetites at the new Pop’s Seafood
restaurant.
Owner Brandon Keiser hopes to catch the favor of area residents who love fresh seafood.
This is the Pemberville native’s first foray into the restaurant field and he along with his father, Jim,
are diving right into the waters. Jim Keiser is the Pop’s in the restaurant’s name.
“I do have a lot of business experience, having owned different businesses in different states,” Brandon
Keiser said.
He lived in Pemberville for 30 years, before an eight-year stay in Kentucky. Upon his return, he knew
people in this area so close to Lake Erie have a love of fresh seafood. He decided to cast his nets and
capture the market.
“You can get seafood in Bowling Green but it is not their primary menu. We will offer three main fish on
a regular basis,” Keiser said.
The menu will feature Lake Erie perch, walleye and jumbo shrimp.
The restaurant is expected to open in roughly a week or so after final inspections are complete.
It is located in the Greenwood Center at 1616 E. Wooster St.
For most of the year, all the seafood will be fresh, however he does concede they will substitute
fresh-frozen fish during the winter.
“You can’t get fresh Lake Erie perch from December to April,” he said.
Beyond the seafood, the son-father duo also has researched and added a wide variety of other items on the
menu. There will be a standard kid’s meal menu along with hamburgers and what they consider to be the
best chicken sandwich. The Keisers sampled it from their food vendor and they were both hooked.
“It is especially good with our coleslaw,” Keiser said.
They also are offering chocolate and vanilla soft-serve ice cream as a side dish with any of their meals.
On the traditional fish and chips front, Pop’s will offer a choice of waffle or crinkle-cut fries along
with tater tots. Side dishes will also include coleslaw, potato salad and applesauce. They will also
offer crab rolls and daily specials.
“We have all that, but our focus will be on the seafood,” Keiser said. “The perch is so sweet it tastes
like candy.”
He said he expects the full perch dinner to cost $15.95, with a simple perch and chips at $11.49. The
lunch menu will offer smaller portions and lower costs.
“We want to keep it very cost competitive,” he said. There will also be a 10 percent discount for fire,
police and active military personnel.
The entrepreneur said the formal planning started last August but “the idea has been brewing in my mind
for a couple of years.”
After remodeling the former Hunan Palace Chinese restaurant, the Keisers installed a new wall and reduced
the size of the facility to be more efficient.
“I had to gut the place and start over,” Keiser said.
A friend of Brandon’s caught an 83-pound salmon, which is one of the largest on record and was the
largest at the resort where it was caught. John Patrick landed the fish and had it mounted. He is
loaning the king salmon to the restaurant to be the predominant feature in the decor.
“It is not far off from the world record,” Keiser said of his buddy’s catch.
The owner’s girlfriend, Kay West, has been put in charge of the decor.
Keiser’s father said they will also have pier-style bollards to add to the seafood atmosphere.
“We want people to walk in and see a wharf-esque decor. We want people to remember the decor as well as
the food,” the elder Keiser said.
His son added, “It’s not just serving a great meal; we want people to have a great experience.”
He indicated his goal is for the customers to enjoy high-quality seafood without paying a high dollar.
Based on samples offered to friends and family in preparation, both men believe they won’t have to go
fishing for customers or compliments.
“People keep asking when we are going to be open,” Brandon Keiser said. “And everybody that has tasted
our samples have loved them.”
The restaurant will be considered fast casual with both tables to dine on the premises as well as plenty
of expected carry-out service.
“We have tested our carry-out box and the food is still 151 degrees after 18 minutes and it’s still
crisp,” Keiser said.
U.S. Foods will supply the fish and most of the other items.
“People are perch-starved in this area and we’re going to satisfy them,” ‘Pop’ Keiser said.
Hours will be 11 a.m. to 8 p.m. daily. They will stay open later as needed by demand for special events.
