What do Lyft riders’ top five spots for seafood in Seattle share? The data shows that stunning water vistas — gazing out at Elliott Bay, Shilshole Bay, or Lake Union — are the main draw for diners looking to indulge in the Pacific Northwest’s freshest fish.
The dazzling, Instagram-worthy scenes set the mood for enjoying a feast from the deep, particularly wild salmon. All of the top five destinations give that rich fish a royal treatment.
Hungry yet? Read on to discover the places seafood-seeking, Lyft-riding visitors and locals in Seattle love most.
Salmon’s the most popular dish at this gorgeous two-story restaurant on Shilshole Bay in Ballard, run by chef Kevin Murray. The seasonal specials are always a good way to go, as the culinary team loves to showcase the bounty of the Northwest — in the summer, try the seared diver scallops served on a strawberry-peach gazpacho. And don’t skip the shareable starters: Dungeness crab cakes with sweet corn puree and Tabasco-spiked fried green tomatoes, mussels finished in jalapeño-lime butter, and the crispiest calamari. Ray’s has the comfortable air of a well-seasoned place — it’s been around since 1973 — while refusing to rest on its accolades. In 2002, it was honored with an America’s Classics award from the James Beard Foundation. For a more casual experience, head upstairs to Ray’s Café.
Walk through the door at this iconic eatery and prepare to be wowed. Windows on all sides drink in stunning views of Elliott Bay and its steady stream of boat traffic, the impressive Olympic Mountains in the distance, and the neighboring Seattle Art Museum’s Olympic Sculpture Park. There’s always someone playing the grand piano in the bar, and the staff steps up to create culinary classics tableside. Chef Joe Satterwhite and his crew are obsessive about making sure all the details are just right, down to the proper crunch on the croutons. Main attractions include their buttery salmon (never dry) and signature black cod, which is marinated 24 hours in a miso-sake combo, finished with a sassy Korean barbecue sauce and served with bok choy, maitake mushrooms, crispy leeks, and Fresno peppers for heat. Sublime.
One of the oldest restaurants in the city, which has since spawned multiple locations, Ivar’s had humble beginnings as a fish-and-chips shop created to feed visitors to a nearby aquarium. That attraction is long gone, but the restaurant has remained, welcoming folks to Seattle’s ever-evolving Alaskan Way corridor. (Of particular note, a spectacular waterfront park redux will join the area in spring 2025.) Ivar’s is a study in efficiency, dishing daily to about 400 diners at lunch and dinner. The creamy chowder is the No. 1 item ordered, but the fish-and-chips is also a favored pick. Both are recipes created by the colorful originator of the restaurant, Ivar Haglund, a man once crowned king of the waterfront.
There’s no doubt the briny bivalve is the superstar at this landmark restaurant on Pier 56. No need to be fluent in the language of ordering oysters — the sharp staff will walk you through the difference between a Wild Cat and a Royal Miyagi. Even if you’re an oyster skeptic, the heavenly shallot mignonette ice will assure your conversion. That said, oysters aren’t the only item on the genius, fish-driven menu, designed by longtime executive chef and Seattle native Robert Spaulding. Don’t miss the fresh sockeye salmon, which might be accompanied by roasted peaches, Walla Walla onions, yam, hazelnuts, and a pink peppercorn–citrus vinaigrette, depending on the season. Had you at Wild Cat? Then make sure to save the date for Elliott’s epic Oyster New Year in November.
Duke Moscrip built such a vibrant collection of fish-focused restaurants that he’s known by his first name around Seatown — so no wonder the spot draws the most Lyft riders in the city. (Almost 44% more riders than destination #2.) At Duke’s, an order of the Dungeness crab “Un” Cake — so ID’d for its extra crabby content — is essential. Then, there’s the Oh My Cod fish-and-chips, as well as the Blessed by the Pope Seafood Cioppino, and the Off the Hook Stuffed Wild Salmon. Despite the playful names, Alan Caraco, the company’s culinary director, takes a completely serious approach to sourcing the best wild, sustainable seafood from small local companies, such as Blue North Fisheries. The commitment to quality pays off. For a little bit of everything, start with a “dinghy” of the award-winning chowder — Essential Bakery sourdough at the ready for dunking — and then lean into the Mixed Grill, which includes the famous crab cake, Gulf of Mexico prawns, and seared diver scallops. If possible, grab a table on the deck, where the South Lake Union view is lovely.
