About Scott’s Seafood on the River
Scott’s Seafood on the River
In 1976, on the corner of Scott and Lombard, three men put their heads together and came up with the concept that we now know as Scott’s Seafood Grill and Bar. Since then, we have grown and changed from our original 40 seat restaurant to our award-winning Scott’s Seafood on the River featuring sustainably harvested seafood, simply prepared and served in a comfortable atmosphere by a friendly, attractive, well-trained staff.
Alan and Sigrid Irvine opened Scott’s on the River in January 2008, later partnering with the Westin Sacramento and are open every day for breakfast, lunch and dinner, brunch on the weekend. As our name suggests, being beside the flowing waters of the Sacramento River draws out our stress and helps us relax. Add in your favorite glass of wine and a wonderful meal and you are refreshed and ready to rock.
Our fire pits and heated patio just add to the atmosphere. This is the perfect setting for a special moment or two with partners, friends and family.
Celebrations are our passion, whether in our seasonal riverbank tent (think weddings, business retreats), in our ballroom (think meetings, family celebrations) or in our more intimate venues. Our catering staff will help you design a successful event from start to finish.
So, welcome to Scott’s Seafood on the River! Come in, sit down and prepare to have a good time!
Friends of Scott’s Seafood on the River
From Scott’s Blog
“Establishing Grgich Hills winery in 1977, their wines have been a consistent beacon of quality ever since. It is a delicious, well-balanced wine with good fruit and acid, lots of flavor and goes rather well with our Macadamia Nut Crusted Atlantic Halibut.”
“The story of Scott’s started in 1976 on the corner of Scott and Lombard in San Francisco, in Sacramento since 1991. We are proud to continue that legacy at Scott’s on the River, of good fresh food served well in a safe, comfortable space.”
“We have never seen such huge price increases in our raw products, some of them almost 100% over what we were paying. Some ingredients are just not available anymore. It’s a daily scramble to source food and beverage.”