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Duke's Chowder House Blog

Two years ago, Duke’s Chowder House was proud to receive the highest rating in the state of Washington from Fish2Fork, a global independent rating agency that focuses on sustainable seafood in restaurants. But what exactly does this rating mean? What is Fish2Fork? Based in the UK, Fish2Fork was founded in 2009 by Tim Glover and Charles Clover. Charles is an...
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As the owner of Duke’s Chowder House here in Seattle, I have a lot to be proud of and thankful for. I will be the first to tell you that my family has played the biggest role in the success of my restaurants. A strong thread of their love and support is woven through the fabric of my life and...
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Halibut is always a winner with seafood lovers, and it is personally one of my favorites. Healthy and delicious, this fish is one of the most versatile in the kitchen. But what makes a halibut truly top-quality? Pacific Halibut is Quality Halibut A beautiful halibut fillet can make anyone’s day! About 80% of the North American halibut supply comes from...
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My grandfather started making Chowder 100 years ago in Fall River, Massachusetts. I wasn’t real fond of clams in my early days but he had a great trick.  He put chocolate éclairs in the middle of the table. If I didn’t finish my Chowder, I didn’t get a chocolate éclair.  I loved those éclairs . . . . . ....
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At Duke’s we believe that close friendships add to the spice of life. Having that friend by your side who simply ‘gets you,’ is what life is all about. This is exactly the kind of friendship Duke Moscrip and his executive chef, “Wild” Bill share. The friendship these two characters have built over the years is something truly unique. It’s...
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About 40 years ago, Duke Moscrip discovered he had a passion for the restaurant business. It started over dinner one night. He was entertaining a group of friends on opening night of the first restaurant he ever invested in, Ray’s Boathouse. As the night unfolded, he watched as an entire restaurant of paying guests received poor quality service. So, he...
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Wild Seafood At Duke’s Since I began my career as a restaurateur, I’ve sought out the finest natural ingredients available to bring to my customers. This is especially so when it comes to seafood. Decades before sustainability was a buzzword in the restaurant industry, I was searching for responsibly caught and properly processed seafood from Alaska, knowing that this was...
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Duke’s Chowder House was honored to be among the first restaurants given a 100 percent sustainable seafood volume compliance rating from Smart Catch. Read on to learn more about the program and support sustainable seafood industries. About the Smart Catch Program Smart Catch was established in Seattle in July 2015, and has been busily working with restaurants in the Seattle...
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