open for the season!! Come out and join us in celebrating our 85th year!! 

Webber's Waterfront Restaurant

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(734) 723-7411

In The News!


Article published August 30, 2004

Summer eats beat heat
Hungry crowd makes al fresco dining spots hot

Summertime ends Sept. 21, but for many folks, it's over now that school's in session. However, there's still time to enjoy the outdoors. Just jaunt on over to a restaurant with an outdoor patio: There are several in the area from which to choose. And for those who are worried about the smoking ban in Toledo, it does not apply to outdoor dining.

It's not summer without a trip to Webber's, says Liz Koster of Lambertville, Mich. She and her husband, Ed, always pick a nice day to go so they can enjoy dining on the outdoor deck. Mrs. Koster says, "Webber's pickerel fillet is the best around with a light and crispy breading." The perch is a favorite too.

WATERFRONT: In Point Place, Webber's lets diners enjoy fresh fish and fresh air on the Ottawa River.
( THE BLADE/DIANE HIRES )

Article published July 10, 2006

Breath of fresh air
Dining by the water, dancing under the stars

Unlike the infamous song "Saturday night in Toledo, Ohio" there's plenty to do any night of the week. And dining on the water or dancing on a moonlit night are just two of the attractions.

HUNGRY for more? Go across the Martin Luther King, Jr., bridge onto Summit Street and head north past the I-280 entrance, past Jamie Farr Park, Toledo Yacht Club, Point Place, and turn right at 131st Street. Keep on trucking past several yacht clubs till you can go no farther, and you will arrive at Webber's restaurants on the Ottawa River.

At Webber's Waterfront Restaurant and Lounge, established in 1933, the place was packed indoors and out, and perch and walleye along with mussels and New England clam chowder, were the popular menu items. Of course, other fish dinners are great too, as are special additions such as chilled pickled beets. There is a menu for the kiddies. For those who are not seafood fans, the steaks and chicken are hard to beat. The buckets of beer, soda pop, varieties of long island ice teas and martinis, and the Webberita - a margie with cranberry juices and Chambord Raspberry liqueur, are a great way to wash it all down.

Some folks prefer the air-conditioned indoors without the bugs, but outdoorsy-types enjoy dining on the deck. Mike and Shelley Crossley were celebrating their 16th wedding anniversary. Meanwhile, Danielle Rego is gearing up for matrimonial bliss; her bachelorette party was on the deck. It was the only time her girlfriends could all get together before the Aug. 19 wedding.

Also enjoying the scene were Bob Taylor, Don and Patty McGraw, and Jim Serafin.

Article published March 24, 2009

Serve Walleye as an appetizer or an entree
By KATHIE SMITH
BLADE FOOD EDITOR

Walleye season in Ohio begins in Toledo on the Maumee River when the fishermen brave the cold weather and water, put on their waders, and throw their lines into the water.

The successful fishermen bring the walleye home, then scale, clean, fillet, and cook them fresh or freeze them for later use.

For those of us who don’t have someone to provide walleye, local restaurants have some of the best in the Midwest.

In March, when Webber’s Waterfront Restaurant in Point Place re-opened after a winter hiatus, fried or broiled walleye fillet dinners at $16.99 each were once again prepared. Most of the Lake Erie Canadian fillets are 10 to 12 ounces, according to owner Larry Merryman.

He uses a homemade batter. “I got the recipe from Bob Webber, whose parents started this place in 1933,” said Mr. Merryman. He and his wife, Becky, bought the restaurant from Mr. Webber in 1980.

At Webber’s the fish is battered, breaded, and then deep-fried for seven minutes. If the walleye are broiled, they are flavored with butter and seasoning and cooked for seven minutes. He estimates they serve 150 to 200 pounds per week.

Whole walleye are harder to get from suppliers, he says. So the sport fishermen may be a good source right now for the whole fish. Once you catch the fish, ice it down immediately and then scale and clean it. “First make sure you have a deep-fryer big enough to hold the fish,” said Mr. Merryman. “You should fillet it. We skin ours.”

If you buy walleye fillets to cook, “look for nice pink glossy color,” said Mr. Merryman.

Other local restaurants featuring walleye include Bayshore Supper Club in Oregon. They serve fillet platters at lunch or whole or fillet walleye dinners in the evening (fillets are about 6 to 8 ounces each). The whole walleye at about a pound are cooked with bone-in and have more flavor, according to owner Sonny Berry.

The Seafood restaurant in Sylvania serves walleye (also called pickerel) at lunch and dinner.

Southern Ohio
Although local restaurants have walleye year-round, the season opens in May.

That’s when Susie Cork, general manager of Shaw’s Restaurant and Inn in Lancaster, Ohio, holds a three-week Walleye Fest from May 1 to 21. Down in southern Ohio, she holds the festival to coincide with the walleye “running” in Lake Erie, when they can get the fish fresh.

While Mr. Merryman at Webber’s stands by his classics of fried and broiled walleye, Ms. Cork of Shaw’s has a walleye appetizer and three different walleye entrees each week that range from $22 to $24 each.

“It’s challenging to come up with new entrees,” said the chef in a phone interview, who uses 6 to 8-ounce fillets. “We always do a fried walleye because people like walleye that way.”

Last year, the chef who was trained at Kendall College in Chicago held a walleye cooking class, and among the recipes was Hazelnut Crusted Walleye with Balsamic Brown Butter Sauce.

Walleye is a mild fish, so “don’t overwhelm it with a strong sauce,” said Ms. Cork, who cooks it five minutes on each side. “It’s done when it’s translucent to opaque.”

This year she’s planned a May 30 class, Crabelicious, which features Crab Cakes with Key Lime Aioli, Crab Hushpuppies with homemade Tartar Sauce, and Crab-Topped Cajun Walleye with Remoulade. The $45 class is held from 10:30 a.m. to 12:30 p.m. in the inn. For information, call 800-654-2477.

As for the Walleye Fest, Week One (May 1-7) features an appetizer of Walleye Bites Tempura with Ponzu Sauce. The entrees include pan-seared walleye with roasted shallot butter and frizzled leeks and Walleye Oscar topped with asparagus, crab, and hollandaise.

For Week Two (May 8-14), she will feature Corn Cakes topped with Crispy Walleye & Corn Cream appetizer. Entrees include Cajun Panko Crusted Walleye topped with Fried Oysters and Remoulade and a Macadamia Crusted Walleye with Roasted Pineapple Butter.

The appetizer for Week Three (May 15-21) is Walleye Fritters with Lemon Thyme Aioli. Entrees include Panko Crusted Walleye with Toasted Almond Butter and Walleye Topped with Crawfish Remoulade.

Cooking at home
Ms. Cork certainly gives fishermen plenty of ideas for cooking their catch of walleye. But here’s one more.

Several weeks ago, when I talked with cookbook author Beatrice Ojakangas about The Best Casserole Cookbook Ever (Chronicle, $24.95), she noted an unusual Walleye and Green Chile Casserole. She writes, “I had my doubts when I paired it (walleye) with green chiles, but the result was a very fine casserole.”

According to cookbook author Lee Svitak Dean of Minnesota in Come One, Come All (Minnesota Historical Society Press, $29.95), fillet sizes vary at the market from 2 to 3 ounces to half-pound fillets in. She thinks smaller fillets are more tender and flavorful than their larger counterparts. Walleye with Pecan-Dill Butter is a sauteed fish finished with a pat of Pecan-Dill Butter.

If you can’t do the restaurant scene, then the next best thing is to cook your own walleye. If you know a fisherman, make him or her your best friend.