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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 SRW, 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.
You can find seafood all year round by searching 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.
Keep reading for a list of suggested SRW destinations sourcing local seafood, and check out the map of participants below!
Yakobi Fisheries and NW Sablefish
Seattle Restaurant Week is proudly partnering with Yakobi Fisheries and NW Sablefish to feature two varieties of PNW seafood that are less common on most menus but are worth the spotlight.
Yakobi Fisheries is a family owned & operated seafood processor in Pelican, AK, sourcing from independent fishermen who sustainably hand catch each fish. Salmon “knuckles” (the tender belly meat around the pectoral fin of the salmon) are generally discarded by commercial salmon fisheries due to automated processing equipment. Processing by hand allows Yakobi Fisheries to save these delicious morsels, while ensuring no good food is wasted. These “handy” little bites are high in oil, fat, and rich meat, giving them a buttery, juicy profile and may just be the ocean’s version of the chicken wing!
NW Sablefish, meanwhile, is on a mission: to let eaters know that sablefish is one of the Pacific Northwest’s most remarkable wild seafood resources: abundant, responsibly managed, deeply nutritious, and prized by chefs for its rich flavor and versatility. Chefs love it because it has such a great rich flavor and texture and a robust flavor on its own that doesn’t get lost in the accompanying ingredients.
Try both of these fish at the restaurants below!
Pidgin Cooperative Restaurant & Bottle Shop
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. They are featuring Jamestown Jade Oysters, Yakobi Fisheries salmon “wings” and NW sablefish from You Are What You Eat Fish Company, a 4th generation fishing family harvesting off the coasts of Washington and Alaska. Magnolia. Lunch and dinner for $65, available Wednesday through Sunday.
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 that include Burmese crispy salmon knuckles; then choose your choice of main including Indonesian Ikan Woku, a North Sulawesi preparation of sablefish, sourced from Dana F. Besecker, a family-owned processor of wild caught seafood that sources directly from fishermen out of sustainable fisheries. Finish with Danish drommekage for dessert. Capitol Hill. Dinner at $35 (for one) and $65 (for two).
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 at Delridge Farmers Market and Snohomish Farmers Market and savor dishes like Salmon Mohinga, a Burmese noodle soup in a fragrant, savory tender salmon broth featuring Yakobi Fisheries salmon knuckles, Kawa Crispy Egg Rolls, Banana Leaf Rice Cakes, Shan Noodles, Mini Palm Cake Bites, and Burmese Pulled Tea. Or bring a date or bestie and order the Burmese Date Night Platter! Gluten-free and vegan options available. Delridge and Snohomish. Small plates for $20. Brunch and dinner for $65.
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More local seafood options abound at these featured restaurants.
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.
Connected to Kirkland’s Heathman Hotel, Hearth is known for French-inspired dishes made with seasonal PNW ingredients. It’s a place to connect over elevated comforts like short ribs and beignets, as well as an exceptional wine and cocktail menu. Just as much attention is given to their expertly crafted nonalcoholic drinks too.
For SRW, Hearth is offering lunch at $35 and dinner at $50. Lunch includes orange and thyme-scented beets with whipped goat cheese, entrees like the smash burger or turkey bacon avocado club, and chocolate guinness cake for dessert. Dinner adds entree choices like miso maple black cod, creamy pumpkin pasta, or NY strip steak. Kirkland. Lunch is $35. Dinner is $50.
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.
This Greenlake treasure used to be Nell’s, a standout offering from Chef Philip Mihalski (who since retiring, occasionally offers guided culinary adventures to France and Italy). Much of the staff has remained in the transition to Fotini and continue to honor Nell’s legacy with truly exceptional Northern Mediterranean and Southern European cuisine. It’s the neighborhood’s white tablecloth destination for special occasions.
Book that special occasion for yourself and a date during SRW and enjoy a three-course meal with items like endive and dandelion greens salad or cauliflower soup for starters; grilled pork steak, butternut squash risotto, or mahi-mahi for entrees; plus wine poached pear or flourless chocolate cake for dessert. Greenlake. Dinner is $65.
Seattle could do with more Peruvian food, and Pink Salt proves it! Peruvian cuisine is a melting pot of many influences, like Japanese, Spanish, Italian, and Indigenous cooking styles. This family-owned restaurant in Magnolia wows with their smoked chicken, and ceviche and seafood dishes — plenty of which is locally sourced. It’s classy, yet warm enough to bring the whole family. For SRW, PInk Salt offers two special menus: $35 for lunch Sunday through Thursday, and $50 on Friday and Saturday.
Starter selections include rockfish ceviche or papa a la huancaina. Mains include lomo saltado or smoked cod fillets with risotto; and flan or pistachio and ricotta cake for dessert. Click the link above for the full SRW menu. Magnolia. Dinner for $35 and $50.
Close to Westlake Center, Barolo is known for its northern Italian dishes with plenty of organic and local ingredients, a sizable wine list, and late night dining. There’s a long communal table under glass chandeliers for groups and booths for more intimate rendezvous. Local seafood is the star in dishes like tuna tartare and lobster risotto.
Barolo’s three-course SRW menu includes options of golden beet or grilled octopus salad; Columbia River Steelhead, braised shortribs, or housemade spinach gnocchi with smoked salmon for mains; and tiramisu or blueberry pannacotta for dessert. Westlake. Dinner for $50.
Nestled within a restored City Light pump house, Lucerna is a one-of-a-kind waterfront dining experience that offers Italian-inspired soups, salads, and sandwiches for lunch and dinner. On a nice day, sit out on their back patio and watch the boats come and go on South Lake Union. Revel in the water view while savoring seafood options like tuna crudo from local albacore, local salmon with kale and delicata squash, in addition to Mediterranean lamb, and lemon posset or whipped cheesecake for dessert. Eastlake. Small plates for $50.
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.
For that truly just-caught seafood experience, head to All Water Seafood & Oyster Bar downtown in Hotel 1000. Just steps from the waterfront and Pike Place Market, All Water is inspired by the maritime legacy of Seattle. Fresh oysters and seasonal seafood shines here, as well as the scratch-made chowder.
Make a reservation for SRW here, with a three-course dinner at $50. Choose the salted cod salad or taro cream for starter; seared rockfish, crispy pork belly, or cauliflower steak for mains; and plum puffs or pots de crème with salted goat cheese cream. Downtown. Dinner for $50.
See the map of restaurants sourcing sustainable seafood from local harvesters.
