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Counter-service seafood in Fremont, where the chef sources directly from local fisheries, a supply-chain headache most spots at this price point don't bother with. The menu reads like Pacific Northwest bar food done with actual conviction: rockfish banh mi, salmon teriyaki, home fries tangled with smoked cod. The crab roll on a split-top bun comes out only on weekends, so plan accordingly. The New York Times put it on their Seattle list, which tracks.
The awards strongest first
- The Infatuation #20 · The 25 Best Restaurants In Seattle
- The New York Times The 25 Best Restaurants in Seattle Right Now
- Seattle Met Seattle’s 50 Best Restaurants
- Eater The 38 Essential Restaurants in Seattle
- Seattle Met Seattle’s Best Lunch Spots
- The Infatuation The Best Restaurants & Bars In Fremont
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Crab roll
“The crab roll, made with hand-cracked Dungeness and served on a griddled split-top roll, is buttery, sweet and just the right amount of creamy.”
The New York Times -
Shrimp toast
“The folks at the fryers here really know how to make hot-oil magic, whether it’s for a battered Dover sole fillet, Saltine-crusted local oysters or the delightful take on shrimp toast.”
The New York Times -
Salmon teriyaki
“upgraded salmon teriyaki, home fries tossed with bacon bits and chunks of smoked cod.”
Seattle Met
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