But the Saint John culinary stalwart isn’t content to rest on its laurels. The restaurant has big plans for the summer season ahead.

“We wanted to elevate the business…to make a little bit of a change,” explains long-time restaurant manager Cara Grant, niece of Billy Grant of the eponymous Billy’s Seafood Company. “It was our 30th year and I’ve been brainstorming, I said ‘what can we do that’s going to take Billy’s to the next level?’”

The answer came from long-time server Buffy, who Grant describes as her “right-hand” woman.

“She said to me ‘Cara, what about the Container Village? There’s no seafood down there.’ I was like, that is the best idea I’ve ever heard. I got in contact with people at Area 506 and everything spiraled from there.”

Reaching a new clientele

Billy’s Express will have a simple and straightforward menu aimed at hungry cruise passengers and Uptown Saint John patrons perusing the Container Village.

On offer at the take-out style restaurant will be items like lobster rolls, shrimp tacos, smoked salmon crostini, Thai salad with seared Digby scallops, and the By-the-Bay Smash Burger.

“We’re just going to have a simple menu so that they’re done right,” Grant says. “No wait times, everything’s going to be coming up fast.”

She says they’re also planning to have some Billy’s Seafood Company and Billy’s Express merchandise on hand as souvenirs.

Grant anticipates branching out to the Container Village will help a whole new clientele discover Billy’s Seafood  and entice them to make the trip to the full restaurant.

“Down there [at the Container Village] you’re getting the younger working professionals, and I want them to know that Billy’s is the place to go,” she says.

“The way people wanted to go out and enjoy dinner 30 years ago isn’t the same way they want to go out now,” she adds. “Now, people want to go out and enjoy a dinner, and they want a little bit of entertainment to go along with it. They’re looking for those cocktails now, they want these craft beers.

“People are now looking for a more unique dining experience…So in order to do that you need to constantly be evolving, constantly changing.”

A life serving seafood

There’s no arguing with the success that Billy’s has had with their quality dining experience, catering to everyone from business travelers from across Canada to cruise ship tourists to, of course, Saint John locals.

“Billy has been such a face for Saint John for so long, that people want to support him,” Grant says.

Getting his start at Lords Lobster in the City Market at the age of 17, Billy Grant worked with seafood his whole life. After working at Lords, Grant, decided to go into business for himself, opening his own fish market and oyster bar with a few tables for dining.

Fast forward three decades and Billy’s Seafood Company is the go-to place for fine dining seafood in the heart of Saint John. But a smaller fish market is still open at the restaurant, and you can also catch Billy at the Queen’s Square Farmer’s Market on Sundays, in season.

Billy Grant is also a bit of a celebrity in the Market building, with people stopping to take their picture with the life-sized cutout of the larger-than-life entrepreneur.

“Throughout the years we’ve been able to carry that through building more relationships with the locals, and with the tourists as well,” Cara Grant says.

Continuing the tradition

With more than 14 years at the restaurant, starting as a table busser at the age of 15, Grant has worked many positions at the restaurant and is now the general manager.

“The funny thing is Billy was reluctant to hire because he didn’t want to hire family,” Grant recalls. “He’s told me since then he’s very happy that he did. We did an interview recently and he said that the best part of his having this restaurant was that he had me here to run it with him, and to pass it on to in the future. So that’s our plan.”

Billy has already begun the transition to a slightly less hectic life, helping out at Keirstead’s Flowers with his former manager and partner, Jason Jenkins, who bought it just over a year ago.

Regardless of how hands-on Billy is with the business, Grant says his tradition of great food and a tradition of quality will continue.

Alex Graham is a reporter with Huddle, an Acadia Broadcasting content partner.