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Want 2 free dinners on Duke's?

Pacific Northwest Institution for More Than 40 Years!

 

From our wild and carefree first restaurant in 1977 to today’s wild seafood and crazy good food, Duke’s Seafood is a Puget Sound icon serving up lunch and dinner items like our saucy Alaskan Copper River Salmon and a host of other sustainable seafood and meats, award-winning chowders, hand-crafted cocktails, “Appeteasers” that kick off each meal with a punch of flavor, and luscious desserts.

Family owned and operated, Duke and John Moscrip welcome you to reserve today at any one of their seven Duke’s locations. Dine el fresco on their decks, enjoy the views, and indulge in their sustainable, unpretentious menu and atmosphere serving Pacific NW style dishes artfully prepared by our Executive Chef “Wild” Bill Ranniger.

Duke holding salmon on fishing boat

Farmed vs. Wild Salmon: What’s the Difference?

The debate surrounding wild and farmed salmon is complex and often contradictory.

Duke's Seafood Stuffed Cod Dinner

Cooking Class

Watch Executive Chef Bill Rangier prepare one of our November/December seasonal special dishes, Slightly Angry Crabby Cajun Cod, a lightly blackened Alaska Blue North Cod, stuffed with Dungeness Crab, Wild Mexican Pacific Prawns and imported cheeses covered in a lemon beurre blanc.

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Duke with Salmon
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Duke On The Air

Duke Moscrip has many stories from his 40+ years running Duke’s. Many are told on his radio ads. Take a listen by clicking above. Be sure to use the arrows to hear more than one. They are great!

“I personally guarantee that you’ll enjoy your meal, or you don’t pay.”
– Duke Moscrip