Duke’s Seafood to Cease Operations at all Seven Locations

Seattle, Wash. (March 18, 2020) – Duke’s Seafood today announces that the company will temporarily cease operations at all seven of its Duke’s Seafood restaurant locations in Puget Sound due to the impacts of the COVID-19 virus response. “We tried to remain open for takeout meals and delivery following the forced closure of all restaurants and bars, but regrettably, we just cannot,” says Duke Moscrip, founder and co-owner of Duke’s Seafood and Dockside at Duke’s. Dockside at Duke’s, the company’s event venue, is also closed until further notice.

“This hurts,” says Moscrip. “I have continuously operated at least one restaurant in Puget Sound for the past 48 years. This is devastating for us and for our amazing team who serve our loyal guests every day. We will be back as soon as the virus subsides to a point that we are allowed to begin operations again.  From the bottom of our hearts, my son John and I thank this community for the outpouring of support these last few weeks.”

For updates and information, visit Duke’s Seafood or follow the company on its Facebook and Instagram pages.

About Duke’s Seafood:

Duke’s Seafood 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 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 creativity. Duke’s is a 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 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.