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Seattle Restaurant Week happens October 18 – 31, and since October is National Seafood Month, it’s also the perfect time to celebrate fresh, world-class seafood on menus across the Seattle area!
Seattle is a leader when it comes to sustainable seafood. This month, One Ocean Week Seattle (October 19-25) brings ocean leaders from around the globe to Seattle working toward a sustainable, inclusive maritime future. There are plenty of SRW restaurants that have made commitments to sourcing local seafood, harvested responsibly from local businesses like Taylor Farms Shellfish, and Native-owned businesses like Jamestown Seafood.
This Seattle Restaurant Week, you’ll find nutrient-dense and flavor-packed salmon, sablefish, crabs, oysters, clams, sea urchins and more on sushi rolls, in seafood boils, and pastas. And because we’re next to the abundant waters of the Pacific, seafood is always in season. Yes, thanks to flash-freezing technology, frozen is just as good, capturing peak freshness right out of the water.
Keep reading for a list of suggested SRW destinations sourcing local seafood.
Take it a step further by searching for seafood from the WA Farm and Food Finder for wholesale, dockside markets, and retail options. Seeking out Pacific Northwest seafood means you’re always getting the freshest catch, and your dollars stay local.
At this award-winning restaurant inside Willows Lodge, story-driven courses are made from foraged treasures and sustainable seafood. “I always say that what is currently in the ground is telling us what to put on our menus,” says Executive Chef Lyle Kaku.”I enjoy food that looks deceptively simple, yet reveals layers of technique and intention with every bite.”
Barking Frog offers two ways to savor their exceptional fare this SRW with special lunch and dinner menus. Lunch includes starter options like fig and radicchio salad, mains like smoked kohlrabi or roasted pork belly, and dessert like devil’s food cake or housemade ice cream. Dinner has starters like roasted pumpkin and squash, entrees like smoked local cod with Manila clams or hand rolled potato gnocchi with wild mushrooms, and pumpkin pie bread pudding or chocolate coffee ganache bar for dessert. Woodinville. Lunch is $35 and dinner is $50.
Smoked Black Cod Bone Congee | Black Cod from Neah Bay
Kirkland’s Hearth excels at French-inspired fare with local ingredients. For SRW, Hearth is offering a three-course dinner menu for $50 (available Monday through Saturday), with salad options or chowder for starters; steak frites, chicken schnitzel, preserve lemon risotto, or fish and chips for mains; and beignets, crème brûlée or chocolate cake for dessert.
For nonalcoholic cocktails, try their Viktor’s Nogroni, made with The Pathfinder, housemade nonalcholic bitters, and giffard aperitif syrup; or the Ginger Pomegranate Mule with pomegranate juice, lime, ginger syrup, and soda water. Plus, they also have Aurora Elixirs’ Lolo Sparkling Hop Water, and Athletic’s Run Wild IPA. Kirkland. Dinner is $50.
Miso Maple Black Cod | Black Cod from Wilder Seafood, caught off the coast of Washington and Oregon.
Guided by the vision of co-founders and brothers Zachary and Seth Pacleb, Pidgin is known for their adventurous dishes inspired by Filipino, Japanese, and Hawaiian influences — and possibly just as known for being one of the few worker-owned cooperative restaurants in the city.
What started as the brothers’ ramen and tacos pop-up at farmers markets expanded to finding a home at the Fisherman’s Terminal in 2025, and you can still taste the connection to local ingredients in every bite. For SRW treat yourself to a four-course seafood feast sourced from our local waters featuring: Jamestown Jade Oysters, ebi katsu, Northwest sablefish (black cod), and a smoked tea chocolate chip cookie. Magnolia. Lunch and dinner for $65, available Wednesday through Sunday.
Jade oysters from Jamestown Seafood; NW Sablefish; Salmon knuckles from Yakobi Fisheries
Known for its expansive global menu of hard-to-find foods from around the world, Nue is the kind of restaurant created by world travelers with an endlessly creative streak. From their tower of Chengdu wings made with Sichuan pepper and Thai chili and French tacos, to exceptional street foods from all over the world, Nue is truly a one-of-a kind destination.
“We focus on dishes that define a place, not just the versions that made it here first,” says Nue chef and co-owner Chris Cvetkovich. It’s a collaborative process where ideas come from travel, curiosity, and constant exploration.”
For SRW, enjoy Nue’s “six stops around the world” passport menu. Get four small plates for starters, like Beirut hummus and pineapple cornbread; your choice of main like Taiwanese turkey rice or South African Bunny Chow for mains; and Danish drommekage for dessert. Capitol Hill. Dinner at $35 (for one) and $65 (for two).
Salmon knuckles from Yakobi Fisheries; NW Sablefish
Named after a historic capital of Myanmar, Inwa Burmese Cuisine started with a simple desire to share traditional family recipes. Rather than create something new, Inwa sticks to preserving what makes Burmese dishes so distinctive: bold, tangy, savory, spicy, and aromatic flavors you’ll find in items like fermented tea leaf salad, coconut noodle soup, and traditional rice cakes steamed in banana leaves.
SRW is the perfect time to visit their pop-up @ Delridge Farmers Market, @ Snohomish Farmers Market and savor dishes like Kawa Crispy Egg Rolls, Banana Leaf Rice Cakes, Shan Noodles, Mini Palm Cake Bites, Burmese Pulled Tea. Or bring a date or bestie and order the Burmese Date Night Platter! Gluten-free and vegan options available. Woodinville. Small plates for $20. Brunch and dinner for $65.
Salmon Mohinga | Salmon from Yakobi Fisheries
Aside from being a quintessential Seattle staple, Pike Place Chowder happens to be one of the most awarded chowders around. They also have an admirable track record of supporting sustainable seafood, and often get local produce directly from Pike Place Market.
Try their new roasted butternut squash bisque during SRW at their fourth floor Pacific Place location. Featuring fresh Dungeness crab, toasted chili maple pepitas, and housemade crème fraîche; served with a slice of fresh sourdough from Grand Central Bakery, it’s the perfect soup for the season. Downtown. Lunch and dinner for $20
Roasted butternut squash bisque with fresh Dungeness crab | Crab from the Oregon Coast
This charming Tangletown spot is a solid night out thanks to its PNW comfort food, dedication to local ingredients, and wine selection. It’s an apt tribute to Chef and owner Adam Furler’s grandmother, who owned several restaurants of her own around the Seattle area.
For SRW, lean into seasonal fall comforts with their autumn salad with quince or grilled halloumi cheese for appetizers; the popular wild mushroom risotto, AK Halibut, or chicken marsala for mains; and New York style cheesecake or Washington mixed berry sorbet for dessert. Wallingford. Lunch is $50. Dinner is $65.
Halibut with creamy carrot top pistou, wild rice, green beans, and pine nuts | Halibut from Alaska
More restaurants where you can dive into local and sustainable seafood this fall Seattle Restaurant Week:
Zig Zag Cafe – Pan Seared Black Cod with Celeriac Puree, Braised Leeks, Apple-Walnut Yuzu Salsa, Watercress Salad | Black Cod from Northwest Bounty
Fotini Restaurant + Bar – King or Coho salmon with roasted beets, sugar snap peas, kohlrabi, and Kalamata olive vinaigrette | Salmon from Bonneville Fish Hatchery in Cascade Locks, OR
Pink Salt – Ceviche Clasico and Pescado ahumado with risotto | Seafood from Wild Salmon Seafood Market
Barolo Ristorante – Trota Salmonata with Columbia River Steelhead | Steelhead from Pacific Seafoods
Lucerna – Local Salmon with kale, delicata squash, piquillo butter sauce; Tuna crudo with local albacore tuna, bergamot granita, pickled fresno | Salmon from Eva’s Wild; Tuna from Sacred Sea Tuna
See the map of restaurants sourcing sustainable seafood from local harvesters.
