Remembering Yoshi Campbell

By Rick Burnham

Editor

The basic theme of Campbell’s Seafood Restaurant in Bronson remains the same as it has always been, and many of the recipes that made the place a favorite among Levy County residents are in place as well.

But, just in case that is not enough, in case anyone happens to forget the roots of Campbell’s, a constant reminder occupies a place of honor, just inside the front door.

There, a framed picture of Yoshi Campbell greets customers as they enter the establishment, much the same as Yoshi herself did for years.

Campbell, who died last year of complications resulting from cancer, sold the restaurant to Grace Rydecki and husband Karl a few months before her death. As a condition of the sale, Campbell made Rydecki promise to keep seafood as the staple of the restaurant.

Having worked beside Yoshi in the restaurant, and having known her personally for several months, Rydecki made the promise, and took it a step or two further.

“I met her and she really was a super sweet lady,” Rydecki said. “She didn’t have any immediate family here, so she was kind of like by herself.

“So I promised her that I would keep it seafood, and we also got a few of her recipes. We wanted to keep it as original as possible.”

Rydecki tells the story of the early days of Campbell’s Seafood, tales that many Bronson residents are more than familiar with. The building originally began as a fish market, but many of the patrons would bring their catch back for Yoshi to cook. Wanting to operate solely as a restaurant, the Rydeckis changed some of the interior to make the best of the available space.

“We kind of modernized the place,” said Rydecki, who is originally from New York, and moved to Florida when she was 14. “We gutted the inside and connected the main building with a building out back.”

The new Campbell’s Seafood opened in September, and, after a couple of false starts, appears to be on solid ground. There is more room than ever for customers, and, slowly but surely, much of the old clientele is beginning to make their way back.

“We are a little out of the way for people who only have an hour for their lunch break,” she said. “But a lot of the people from places around town call in their orders so that they don’t have to wait.”

Those who choose instead to eat inside the restaurant will have their patience rewarded, she added.

“Everything is prepped to order,” she said. “There are very few things that we can just reach in and pull out and throw in a fryer. So the food takes a little longer coming out, but I am hoping everybody thinks the quality is a little better.”

Just like the old days, when Yoshi Campbell was at the helm.

Campbell’s seafood is open Monday through Friday for breakfast, lunch and supper.