Posts by Duke Moscrip

Stop Serving Kids Lousy Food; Your Kids Demand Healthy Meals

Kids Meal Organic Chicken Strips

Why do we parents seek out sustainable and organic food at home, then take our children to fast food restaurants where sourcing is, well, questionable at best? Who knows what’s really in nuggets and pressed fish sandwiches anyway? That’s why I did yet one more thing to make the kid’s meals he serves even better;…

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Stop Serving Kids Lousy Food; Your Kids Demand Healthy Meals

SEATTLE, WA (Feb. 28, 2019) – Why do parents seek out sustainable and organic food at home, then take their children to fast food restaurants where sourcing is, well, questionable at best? Duke Moscrip, founder of Duke’s Seafood & Chowder, thinks kid’s meals should be as organic and sustainable as those prepared for grownups. Today…

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First Event Venue Opens Dockside

Dockside at Dukes Logo

Dockside at Duke’s opens, the company’s first event venue. Dockside takes up the entire main floor of the new Duke’s Seafood location on South Lake Union. “People want to celebrate at Duke’s all the time,” says Duke. “We can take groups at most of our locations, but Dockside takes this to a whole new level.”…

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Moving On Up South Lake Union

Duke's Lake Union Restaurant

Duke’s moves up the lake to its new location on South Lake Union. This impressive new space is actually the original location for the 1990 failed concept, Duke’s Yacht Club. Today, Duke’s Seafood occupies the second story of the building with dynamic views of the lake unmatched by any other restaurant. “This location is absolutely…

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Desserts To Die For

Clam chowder

When you come to Duke’s, we aim to provide a meal that not only tastes great but also makes you feel good inside. We infuse every dish we create with that comforting feeling – including our desserts. We Get By With A Little Help From Our Friends Just because you know how to cook does NOT…

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

Duke Holding Fish with Jimi

The debate surrounding wild and farmed salmon is complex and often contradictory. The issues and arguments generally fall into three main categories: environmental concerns, contamination problems, and the heath concerns of eating farmed salmon. Environmental Concerns Farmed fish are most commonly raised in net pens in the ocean, usually in a protected area such as…

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Farmed Fish Does Not Have a Place at Duke's

The Farmed Salmon Fad Back in the 90’s a hot new trend was sweeping the restaurant industry: farmed salmon. The farmed fish companies promised restaurants consistent access to quality salmon, with no difference between wild-caught fish and their product. The idea of a streamlined delivery system for high-caliber salmon with no apparent drawbacks took the…

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Not One; Not Two; Not Three; but Four Chowders

Lobster and Crab on Barrell

At Duke’s, it’s not just about the clams Many Seattle restaurants offer clam chowder. We get that—it’s a Northwest necessity. And at Duke’s, we love clams, too, but why stop with clams? We offer at least four chowders every day, and not only are they full of flavor, they are all gluten free! Can’t choose…

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Innovative Mixology = Custom Blend of Woodford Reserve Bourbon

Bourbon Taste Test

My son John and I recently returned from our annual trip to Versailles, Kentucky, where we blended seven Personal Selections Barrels at Woodford Reserve. We’ve blended our own bourbon with these good folks since 2008 and each time, the flavor profiles just get better and better. Blending bourbon is tough work—no, I really mean it.…

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Tasty Mexican Prawns from Responsible Fishermen

Pacific prawns

by Duke Moscrip Handled With Care At Duke’s, exceptional quality is our top priority. If food is headed to our kitchens, you can bet that I have invested a lot of time and energy into sourcing it. I search long and hard to ensure I am providing my customers with the best-tasting and most sustainable…

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