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Duke’s to Move Lake Union Location; Expanding to Include Event Space

SEATTLE, WA (Feb. 21, 2018) — Duke’s Seafood & Chowder, serving the freshest-tasting sustainable seafood for more than four decades, today announces the signing of a lease on a new location on Lake Union, moving less than two blocks away from its current restaurant located in Chandler’s Cove. The new space is in the former Saltchuck headquarters and will open late fall 2018. The new restaurant will have 5,000 sq. ft. of inside dining and entertainment space plus 2,000 sq. ft. of patio on the upper level. Total capacity is 240 diners.

“What is even more exciting is that the lower level will have 6,000 sq. ft. of event space, something we do not have in our other restaurants.” According to Founder Duke Moscrip, that event space will seat about 400 people. “Located in the hub of the bio-tech South Lake Union area, this added event and meeting space will be very well received by the surrounding businesses.”

He adds that the new Duke’s will stand on its own, which is a big contrast to its current location. “We will greatly improve our signage and visibility with this space.” Currently they are in a mixed-use location and partially hidden from the street. “I’ve been looking for the perfect
location to move this restaurant for years and am glad I waited for this space to open. It fell into our laps and is perfect.”

Moscrip cites the move as timely. “This new location is amazing,” he says. “We love being on the lake and this new space has a breathtaking view, expands our current seat count, will feature an amazing deck and allow for better customer parking.”

Duke’s Lake Union location enjoys a lively business and loyal clientele. “Our customers come from the land and lake to dine at this location,” he adds. “We are confident they will love the new location even better.”

For more information on Duke’s Seafood & Chowder, visit the website at www.dukesseafood.com.

About Duke’s Seafood & Chowder:
Duke’s Seafood & Chowder began in Seattle, Washington in 1977 as Duke’s Bar & Grill. Founded by Duke Moscrip, the company now owns and operates seven restaurants in the Puget Sound area that focus on wild, sustainable, organic, hormone and antibiotic-free, and natural ingredients. Today it remains family owned and operated with son John Moscrip as a partner. Crafting the menu is long-time Executive Chef “Wild” Bill Ranniger, renowned for both his culinary skills and wild creativity.

Beyond its four-decade history, Duke’s has received numerous honors for its food and practices, including three-time winner of The Seattle Chowder Cook-Off. A leading force in sustainable food, Duke’s received the highest seafood restaurant rating in the State of Washington by
Fish2Fork and is among the first restaurants in Seattle to be recognized with a 100 percent volume compliance sustainable seafood rating from Smart Catch, a program designed to promote sustainability and raise consumer awareness regarding sustainable seafood options.

Contact: Cheryl Engstrom, Engstrom Public Relations, 425-487- 0682, cheryl@engstrompr.com

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