Kaleo Titcomb continues his engagement playing for you Sundays in March and April at Salty's in Portland (except April 5, Easter weekend). Happy Hour on Sundays just got happier! Enjoy contemporary music by Kaleo, a vocalist playing acoustic guitar, offering you the sounds of reggae, soft rock and contemporary hits. As a native Hawaiian, who moved to Portland four years ago, he is heavily influenced by the sounds of the Hawaiian Islands.  

Your wedding reception or rehearsal dinner is quintessentially Pacific Northwest at Salty's! Your family and guests will love our sweeping views of the Seattle skyline at our Salty’s on Alki Beach in West Seattle. At Redondo Beach, just south of Seattle, enjoy stunning views of Puget Sound and the Olympic Mts. In Portland, the Columbia River is all yours!

Published in News and Events

Our Salty's at Redondo is in the running for Best of Federal Way 2015. Do you think our gem on Puget Sound makes the grade for best brunch in Federal Way? Best seafood restaurant? Best lunch? Best steakhouse? Year after year you vote for this one-of-a-kind restaurant as Best of Federal Way and we wanted to ask, Did we make the grade again?

When you think of Salty's does best brunch come to mind? Are Salty's Certified Angus Beef steaks the best in town? Does Salty's come to mind for best restaurant, best outdoor dining, best happy hour? Does Chef Jeremy's blog Kitchen Talk or owner Kathy Kingen's Good For You blog make your daily read?

Published in News and Events

Ever wonder about the origin of the rebar and concrete structures surrounding the large salmon artwork in Salty's waterfront parking lot in West Seattle? There's a story about this "Urban Reef" that highlights the history of the old West Seattle bridge. Gerry Kingen, Salty's founder and owner, was recently interviewed by videographer Mark Jaroslaw about the Urban Reef and presents a video featured on the Southwest Seattle Historical Society web site.

You'll want to come in to Salty's to try our new fall menus. Our chefs love this time of year with its bounty of sweet vegetables. You must come try our new side dish, Vadouvan French Masala Curry-Roasted Yams with meyer lemon yogurt. Cioppino returns with a vengence (kicked up a notch or two). Our two-inch thick cut of Ribeye would warm anyone's soul. Here are a few dishes our chefs want to be sure you make a date just to enjoy:

Published in News and Events

If you grab an East Coaster and ask them which crab is the best, they will reply blue crab. Deep down this person knows they are lying to you — do not believe them! The most fantastic crab in the entire world is Dungeness crab. Every time I nosh on this sweet and delicate creature of the West Coast, the theme song from Karate Kid floats through my mind: "You're the best around, nothing's going to stop or bring you down!" Next thing that happens...

It's really a subtle form of torture not eating crab. I love crab. There is nothing else that has the succulent fibrous texture of those sweet lumps of white. When my family moved to the Northwest from Minnesota decades ago, we went from thinking fish sticks were seafood to celebrating Christmas Eve dining on the delicious delicacy of fresh Dungeness crab. Those were the days! We loved the adventure of dining on this new, strangely armored seafood that looked more like a transformer robot than Yuletide dinner. Since every mallet, hammer and pliers in the house was needed to crack them, you can imagine the chaos with six kids. Alas, over the years I eventually developed an ironic allergy to crustaceans and now I only have visions of those crab legs dancing in my head.

Salty's chefs present to you a lobster tail perfect for holiday celebrations! A 14-ounce Northern Atlantic lobster tail braised in Asian-style coconut sauce is served with crispy tempura vegetables and a vibrantly colored and flavorful watermelon radish slaw. Pair this lobster with Chateau Ste. Michelle's 2013 Eroica Riesling from Washington State for a sensational holiday dining experience...

Published in Festival Dishes

Certified Angus Beef prime rib is available for just one week in December at Salty's. Cut into 12-ounce hunks, it's finished with beautiful chanterelle mushroom pan jus, herbaceous pesto-rubbed fingerling potatoes and horseradish crème frâiche. Our Sommelier Tim O'Brien recommends you pair our prime rib with 2012 Seven Falls Cabernet Sauvignon from Wahluke Slope, Washington...

Published in Festival Dishes
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WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.
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