The Seattle cityscape is changing fast, with the brand new tunnel and an exciting waterfront experience to follow. Miner’s landing at Pier 57 has been a culinary mainstay in Seattle, and now is joined by one of Seattle’s most celebrated chefs upping the game at Fisherman’s Restaurant and Bar.
Some old favorites remain the same and Chef Nick Novello has added many exciting new items to the menu this month. The waterfront restaurant is a Seattle institution of sorts, for its consistently great seafood-focused food and unbeatable views of Mount Rainier, the Olympics, Elliott Bay, and downtown Seattle. It’s also home to the iconic Seattle Great Wheel.
One of the best things about living in Seattle is access to fresh, bountiful PNW seafood, from oysters to king salmon and everything in between. Chef Nick Novello joined Miners Landing in late 2018 following in the footsteps of his father and having grown up in the business. Chef Novello maintains what the restaurant has always been about: the treasures of the sea. The new menu is Chef Novello’s way of paying homage to the legendary seafood culture in Seattle.
Novello is inspired by global cuisine and flavors, and the menu is far beyond traditional American seafood. Think Japanese tuna rolls and poke, Italian pasta and sauces, Mexican tacos and cobb salad, classic English fish and chips, and so much more. The menu highlights freshly-caught and locally sourced seafood, prepared and presented in a creative way. We tried delicious items like Freshly Shucked Oysters with Grapefruit Mignonette, Shrimp Brodo, and Housemade Ricotta Dumplings, Pan- Seared Fresh Halibut with Romesco Sauce and Lamb Ragu with Fresh Pappardelle.
If you can, reserve a table on the outdoor deck on a nice sunny day and order their house baked sourdough crab toast, oysters on the half shell and a glass (or few!) of chilled beer. It’s a great place to take out of town visitors to for a taste of Seattle’s famous seafood and great water views.
The Fisherman’s Restaurant & Bar | 1301 Alaskan Way S., Seattle | (206) 623-3500