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February 2010

Nobody does lobster like Salty's does lobster.

SEATTLE AND PORTLAND - Salty's new "Be Shellfish, Eat Me" festival is going full steam ahead starting January 28 at all three Salty's - and lobster is the star of our show. Our lobsters are shipped here live, direct from the icy waters off the coast of Maine and kept in salt water holding tanks in our lobby. That's why lobster doesn't get any fresher than Salty's. And our Chefs make sure it doesn't get any tastier.

Straight from Lobster Heaven is our newest dish, Lobster with Angel Hair Pasta. It's made with Madeira wine - a sweet fortified wine from Portugal that "Plays so nicely with lobster," say our chefs. Flavored with roasted sweet shallot, a touch of garlic, olive oil, preserved lemon and sprinkled with Parmesan cheese and torn basil, it's not to be missed. Besides all that, we're on the waterfront with views that'll knock your bib off.

Salty's sommeliers are suggesting you order three-ounce samplers of Chardonnay and Champagne so you can get the full experience of a perfect food-wine pairing. Creamy Chardonnay with layers of buttery lemon and a pinch of vanilla will make our lobster buttery and sweet, while the Champagne bubbles will refresh your palate and add a touch of lime and lemon to lobster's delicate flavors.

Our Lobster with Angel Hair Pasta is available only until February 24 so make your reservation today. If you can't make it in, try our home-cook's recipe.

Chefs' Prawn Boil "Get Your Paws on Our Claws"

Thurs. Feb. 4, 5-8 p.m.

Salty's chefs will be outside on their waterfront decks boiling prawns in pickling spice, Tabasco, Worcestershire and lemon. But you get to enjoy these plump, flavorful prawns inside, with an assortment of sauces - cocktail, aïoli, tartar and, of course, drawn butter. The $19.95 buffet dinner includes one pound of prawns, a pint of beer, freshly baked bread, Seafood Chowder and Caesar Salad. Bring your appetite and we'll supply the bibs! Prawn refills are $10 each and beer refills are $5 (yes, you can order wine instead).

Games You Can Play at the Prawn Boil to Help Raise Funds for Local Food Banks - Thurs. Feb. 4, 5:30-7p.m.
Anyone caught having fun playing these games will receive a free "Be Shellfish, Eat Me" T-shirt (while supplies last, but we'll have lots for you). All proceeds go to the Oregon Food Bank, West Seattle Helpline or Des Moines Food Bank.

  • Chef's Butterflied Prawn Peeling Contest: You have 60 seconds to peel more prawns than our chef and win a brunch-for-two gift card. Entry fee is $5.
  • Bottle Toss: Can you ring a bottle? Winners receive a bottle of wine or brew. Play for just one buck!
  • Dress in Pink from Head to Toe: You must love prawns! Win a brunch-for-two gift card. (Gift cards expire one year from date of issue; do not include tax, gratuity or alcohol).

Make reservations today.

Make a date with your favorite fish.

You'll love Salty's Valentine's romance. The drama of our view from virtually every table. Extraordinary world-class cuisine. Flawless friendly service. Make your reservation today and we'll treat you and your date like a royal couple. Our chefs' special menus are for Saturday, February 13, and Sunday, February 14.

If you can't make it in for dinner, come for our brunch. Sleep in, get out of the kitchen and combine breakfast with lunch. A bit like breakfast, a bit like lunch, Sunday brunch is a popular American tradition. And it doesn't get any more American than the spectacular, nationally acclaimed buffet at Salty's, voted Nation's Best Brunch on MSN-City Search. It's a culinary adventure like no other. At Alki Beach, we serve it on Saturdays too. Please make reservations. Large party? No problem! Here are our brunch menus:

Grab your sweetie for this off-Broadway charmer, I Love You Because.

REDONDO BEACH - I Love You Because is a sweet, funny romantic comedy about contemporary dating in New York City and it's the ideal show for Valentines. This hip off-Broadway musical charmer will definitely send you home with a smile.

Austin Bennet is a greeting card writer, who is almost as predictable as the greeting cards he writes. Marcy, a flighty photographer, never seems to find the right man. And so, when Austin shows up at his girlfriend Catherine's apartment one Saturday evening, only to find her in bed with another man, Austin's brother Jeff, a free-spirited pedi-cab driver tries to set him up with Marcy. It seems like a good idea, but nothing is ever that simple and no matter how unexpectedly, true love will triumph in the end.

With an eye toward romance, the very successful Salty's at Redondo Beach Dinner & A Show package will continue and is expected to sell out on February 13 and 14. Book early or consider celebrating Valentine's day the weekend prior. Choose from the dinner or brunch package at Salty's which includes a ticket to the show and either a three-course meal or a bountiful buffet all for only $50. Make reservations through Salty's at Redondo Beach (253) 945-8248.

See centerstagetheatre.com for more about the show.

Seattle Thunderbirds fans, get your game on at Redondo Beach.

REDONDO BEACH - Consider Salty's at Redondo Beach the place to be before the Seattle Thunderbirds take to the ice. Enjoy a three-course meal before select games and get a complimentary ride to ShoWare Center in Kent, following dinner. You will be driven straight to the front door, and after the game you will be driven back to Salty's. No lines, no hassle, just plain family fun! Read more http://www.saltys.com/seattle_south/menus
/Thunderbirds_Dinner_at_Redondo.pdf
.

 

Salty's serves live music in the Café-Bar.

Chef's Blogs

Good for you!

Gerry and Kathy KingenBy Kathryn Hilger Kingen

What about the shell? In February at Salty's we celebrate shellfish. They are fresh and in season and our chefs do a fabulous job of preparing them deliciously. We are always thinking about how fabulous the shellfish meat tastes but give little thought to their shells. Perhaps you have heard about oyster shells and how they can be ground up to produce a very viable form of calcium carbonate that we can take as a calcium supplement tablet. But what about other shells? I thought it would be fun to share some little known knowledge about the other "shell" fish.

Think of the vast differences between the beautiful shells of a lobster, prawn and crab. They are all crustaceans. Crustaceans have incredibly diverse and complex exoskeletons that help them motate and serve to protect them. Have you ever wondered what could be done with their shells? Fascinatingly they have great nutritive value. In fact the shells of prawns, shrimp, lobster, crab and crayfish are all used to make one of the most commonly used food supplement products in the United States. It is called glucosamine. Read more of my blog.

Phil Smart Mercedes-Benz and Salty's have an exclusive offer for you!

SEATTLE - Complete any of the of the following: 1) Test drive a new or pre-owned Mercedes-Benz; 2) purchase a detail gift certificate at the special price of $164.95 (normally $259.95); or 3) service your Mercedes-Benz for its routine service and receive from Salty's your choice of one of the following: 1) a free Coconut-Flaked Tiger Prawns appetizer; 2) a slice of the Salty's legendary White Chocolate Mousse Cake; or 3) preferred window seating to enjoy the spectacular waterfront views (with a reservation only, a short wait may be necessary). Please contact Phil Smart MB at (800) 614-2557 or go online to philsmart.com to schedule an appointment. (Offer expires February 28, 2010.)

It's time to spoil your sweetie.

SEATTLE AND PORTLAND - It's time to spoil your sweetie. Salty's has the perfect sweet 'n' salty candy - Salty Chocolate Clusters - made with rich Des Alps Chocolate, toasted candied almonds and crunchy fleur de sel. Also known as Rocher, the classic French candy, these deliciously crunchy gems may cause selfish hoarding, dreams of chocolate and chocolatey fingers. We say, Eat at your own risk! They're seriously addictive.

We package them beautifully to go - 8 ounces for $12 or 4 ounces for $8. They're available at all Salty's Gift Shops.

If you can't make it into Salty's for Valentine's, our gift cards are the Present with a Future™ - available in any denomination and presented in a classy gift envelope. Ask your server when you visit or go to Saltys.com/store (Salty Chocolate Clusters are only available in our restaurants).

January 2010

Here's to a Happier New Year for everyone. You've heard about "Eat, Drink and Be Happier with Salty's Chef Jeremy," our new radio show on KTTH 770AM? It's every Saturdays at 11 a.m. and it's news you can use, just like our cooking videos on YouTube. Hope you enjoy!

      Happier Holidays to you and yours!
      Gerry & Kathy Kingen, Salty's Owners

Biggest crab feast, tiniest prices. Get crackin’.

Crab FestivalSEATTLE AND PORTLAND - One of our resolutions for the New Year is to eat more crab! So, come get crab happy with us in 2010 and start the New Year off right. It's our biggest crab feast of the year in January! Salty's chefs have two dishes you can't live without. Of course, our sommeliers have wine suggestions, too.

Dungeness Crab Fritters with Red Pepper Remoulade and Cabbage Slaw only $13.95 dinner or lunch: Call them fritters or beignets, people love 'em the world over. Fritters are savory doughnuts aka beignets (pronounced ben-yey), which means fried dough. We make them fresh per order with a batter of Dungeness crab, flour, egg, buttermilk, more crab, baking powder, baking soda, more crab, fresh thyme, dry mustard and salt. The dippin' remoulade is a French base sauce made with aïoli, roasted peppers, anchovies, mustard, horseradish, capers, paprika, onion, lemon juice and salt. It's chunky and it takes mayo to a whole new level. This dish is a complete meal with a side slaw of red cabbage, green cabbage, red onion, green onion, celery seed, mayonnaise, malt vinegar and salt. Yum! See our Dungeness Crab fritters with red pepper remoulade.

Snow Crab $19.99 or Dungeness Crab $24.99 with Roasted Potatoes and Seasonal Veggies - Sundays and Mondays only in January: One pound of totally scrumptious crab legs, steamed and served with drawn butter (while supplies last).

Chardonnay and Champagne are teaming up to deliver just the right complement to the crab dishes coming to your table during our January Crab Festival. No, not in the same glass! We are suggesting you order three-ounce samplers of each so you can get the full experience of a perfect food-wine pairing. Creamy Chardonnay with layers of buttery lemon and a pinch of vanilla will make our crab buttery and sweet, while the Champagne bubbles will refresh your palate and add a touch of lime and lemon to crab's delicate flavors. It is a sommelier-certified cycle of fun for your tongue. Make reservations today or call us.

Save the date Feb. 4 for Salty's Chefs' Prawn Broil "Be Shellfish, Eat Me" Festival.

lobsterSEATTLE AND PORTLAND - Save the date! Salty's "Be Shellfish, Eat Me" Festival is going full steam ahead from January 28 to April 28, 2010 at all three locations in Seattle and Portland. It's a culinary adventure celebrating lobster mania, colossal prawns and shrimp, paired splendidly with local wine and brew. And you're invited to a special kick-off event on February 4: Salty's Chefs' Outdoor Prawn Boil.

Chefs' Prawn Boil "Get Your Paws on Our Claws" - Thurs. Feb. 4, 5-8 p.m. - Even in the dead of winter, Salty's chefs will be outside on their waterfront decks boiling prawns in pickling spice, Tabasco, Worcestershire and lemon. But you get to enjoy these plump, flavorful prawns inside, with an assortment of sauces - cocktail, aïoli, tartar and, of course, drawn butter. The $19.95 buffet dinner includes one pound of prawns, a pint of beer, freshly baked bread, Salty's world-famous Signature Seafood Chowder and Twisted Caesar Salad. Bring your appetite and we'll supply the bibs! Prawn refills are $10 each and beer refills are $5 (yes, you can order wine instead).

PrawnsGames You Can Play at the Prawn Boil to Help Raise Funds for Local Food Banks - Thurs. Feb. 4, 5:30-7p.m. - Anyone caught having fun playing these games will receive a free "Be Shellfish, Eat Me" T-shirt (while supplies last, but we'll have lots for you). All proceeds go to the Oregon Food Bank, West Seattle Helpline or Des Moines Food Bank.

  • Chef's Butterflied Prawn Peeling Contest: You have 60 seconds to peel more prawns than our chef and win a brunch-for-two gift card. Entry fee is $5.
  • Bottle Toss: Can you ring a bottle? Winners receive a bottle of wine or brew. Play for just one buck!
  • Dress in Pink from Head to Toe: You must love prawns! Win a brunch-for-two gift card. (Gift cards expire one year from date of issue; do not include tax, gratuity or alcohol).

Make reservations today or call us.

Chef's Blogs

Widmer BrothersWinter brewer's dinner at Redondo Beach is with
Widmer Bros. Brewing Co.

REDONDO BEACH - Brothers Kurt and Rob Widmer founded Widmer Brothers Brewing Company in 1984 in Portland, Oregon. Ever since, the brewery has created delicious American and European-style beers in the proud tradition of craft brewing. Please join us at Salty's at Redondo Beach Friday, January 22, at 6:30 p.m. for a fun, casual evening as we partner up with Portland's most famed brewery. Our menu is a collaboration of Chef Gabriel Cabrera's inventive cuisine and Beverage Manager Scott McDowell's keen palate for pairing. They will discuss how and why they selected each pairing, and a brewmaster from Widmer will talk about the beers.

Redondo Beach Winter Brewer’s Dinner Menu

1st Course
Jumbo Garlic Roasted Prawn filled with Dungeness Crab & Cheese Stuffing, Preserved Lemon & Tomato Relish, Herb Aïoli
Paired with Drifter Pale Ale

2nd Course
Beef Short Ribs Grilled with Bourbon-Barbecue Glaze, Cucumber-Red Onion Relish, Black Beans
Paired with Drop Top Amber Ale

3rd Course
Jamaican Jerk Spicy Grilled Chicken, Sweet &
Tangy Mango Salsa, Coconut Rice
Paired with Broken Halo IPA and W’10 Pitch Black IPA (debuts January 4)

4th Course
Key Lime Pie, Whipped Cream, Toasted Coconut
Paired with Widmer Hefeweizen

Call (253) 945-8248 for reservations. Attendees must be 21 or older. Cost is $59 per person and dinner begins at 6:30 p.m. We hope to see you there! Visit Widmer.com for more on the Widmer Brothers Brewing Company.

Redondo is serving you Seattle Thunderbirds and dinner for only $55.

Seattle ThunderbirdsREDONDO BEACH - Salty's at Redondo is now on the Seattle Thunderbirds Roster! When you're planning game night, you can now include the choicest three-course dinner in town. Choose one of three appetizers, entrées and desserts, all included in the game ticket for $55 per person. We even give you a free van ride to the game at ShoWare Center in Kent. Your ShoWare seats are all premium selections.

First come to Redondo with plenty of free parking and enjoy our fabulous waterfront views along with your dinner. After dinner we'll drive you and your friends or family to the Thunderbirds hockey game, and after the game we'll bring you back to Redondo. No waiting in line. No fuss. Just family fun! All you have to do is pick your game night:

  • Jan. 8, Fri. Everett 7:35 p.m.
  • Jan. 23, Sat. Portland 7:05 p.m.
  • Feb. 6, Sat. Portland 7:05 p.m.
  • Feb. 20, Sat. Everett 7:05 p.m.
  • Mar. 6, Sat. Spokane 7:05 p.m.

Dinner is 4:45 p.m. for 7:05 p.m. game time; dinner is 5:00 p.m. for 7:35 p.m. game time. Tickets are on sale now for only $55 per person (does not include tax or gratuity). Call (253) 945-8248 today.

Winter brewer’s dinner in Portland is with BridgePort Brewing Co.

PORTLAND - The specialty beer movement in the Pacific Northwest began in 1984 when Richard and Nancy Ponzi, a local wine-making family, teamed up with brewer Karl Ockert, graduate of the University of California at Davis’ Malting and Brewing Sciences program, to establish the 600-barrel Columbia River Brewery. Setting up shop in a three-story, century-old former rope factory (the historic Portland Cordage Company Building), in Portland’s industrial NW neighborhood, they founded what is better known today as BridgePort Brewing Company, Oregon’s Oldest Craft Brewery™, and a pioneer of Oregon State’s craft brewing revolution.Today, BridgePort Brewing Company is one of the top specialty brewers in Oregon, crafting over 100,000 barrels per year. BridgePort’s emphasis on producing quality and innovative ales has provided it with an international following and numerous awards.

Please join us Thursday, January 28 at 6:30 p.m. for our winter brewer’s dinner with Salty’s Chef Dana Cress, Sommelier Matthew Carter and Head Brewmaster Karl Ockert. They will talk about how our dishes for each course are a divine match with each carefully crafted beer.

Portland Winter Brewer’s Dinner Menu

1st Course
Dungeness Crab “Cheese-Cake,” Hazelnut Mache Salad, Stumptown Tart Vinaigrette, Rogue Bleu Cheese
Paired with BridgePort Stumptown Tart

2nd Course
Roasted Piquillo Pepper Dungeness Crab Risotto Croquette, Arugula Toasted Pinenut Aïoli
Paired with BridgePort IPA

3rd Course
Roasted Mushroom Duck Confit Crepe layered with Mascarpone Chestnut Mousse, Arugula Shaved Fennel Salad, Toasted Walnut Vinaigrette
Paired with Hop Czar Imperial IPA

4th Course
Braised Lamb Ragout with Parsnip & Smoky Black Eyed Peas
Paired with Highland Ambush Scotch Ale

5th Course
Mocha Porter Cheesecake with Maple Caramel Foam
Paired with BridgePort Porter

Cost is just $65 per person for five courses and five beers. Call (503) 288-4444 for reservations. Seating is limited. Visit BridgePortBrew.com for more on the BridgePort Brewing Company.

Good for you!

By Kathryn Hilger Kingen

Why we love shellfish! The winter months are the season of the year when great catches of fresh shellfish hit the market. At Salty's we like to celebrate by offering them to you in delicious and creative dishes. Shellfish are very diverse and include a vast number of species. They are broken down into two simple classifications - crustaceans and mollusks.

Crustaceans are comprised of nearly 52,000 species. Our favorites include crab, lobster, prawns and shrimp. Talk about creatures with a healthy lifestyle, we could all learn a lesson from them. They are aerobic athletes akin to backpackers. Think about it, they hike everywhere they go and not only that they carry their entire house on their back. No wonder they are so low in fat with all that exercise. Read more of my blog.

Plum Pudding (aka Christmas pudding).

By Alki Pastry Chef James Gibson

SEATTLE AND PORTLAND - Our guests love this and keep asking me for the recipe. If you don't want to try this at home, it's on our dessert menu at Salty's on Alki during January.

 

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