Hey, Sweet Pea, is that you? Why, I hardly recognized you, you look so fresh and fabulous, even downright stylish. Let's face it, peas have come a long way since we were kids. Their humble beginnings, from the box and can, got them off to a poor start in the fashionable vegetable world. But now, as their fresh and natural selves, they are positively on trend this season. Starting this May, and going all through the summer, the idea of peas on your plate will be absolutely modern. If you’re smart you'll get them while they are freshest and buying them locally is best.

Our halibut is flown in daily to Seattle and Portland and caught just hours before it hits our guest's plate. It's caught in Southeast Alaska, mainly Yakatat, Petersburg and Wrangell. You cannot get fresher fish! These monsters of the sea are the largest flatfish in the world and the biggest ones you can find are in Alaska. The star of our festival dish is the beautiful flaky white halibut, dressed with Rainier cherry-balsamic reduction and sweet, roasted summer-vegetable ratatouille. Our Sommelier has paired it perfectly with Franciscan Estate 2012 Napa Valley Chardonnay...

Published in Festival Dishes

Summer is fast approaching and there's no better way to celebrate than with this light Alaskan halibut dish. Salty's chefs sauté local vegetables into a bountiful succotash. Finished with blistered sweet tomatoes and smoky bacon and balsamic-tossed radicchio, you'll want to pair this halibut dish with Franciscan Estate 2012 Napa Valley Chardonnay. Our wine pairing is highly recommended by Salty's Sommelier Tim O'Brien...

Published in Festival Dishes

For just one week, Salty's halibut fishermen are giving us their favorite part of the halibut – the cheeks! We simply sear the cheeks and top them with a salad of watercress tossed with king trumpet mushrooms and asparagus tips in a red wine-induced beurre rouge. Pair it with Franciscan Estate 2012 Napa Valley Chardonnay for a perfect early-summer meal...

Published in Festival Dishes

It's Clafoutis! Gesundheit. This amazing cobbler/cake is one of the best things you will taste all year. The fresh Yakima Rainier cherries are set on top of a simple cake-like batter before cooking and then they are dispersed through the cake. This warm and delicious dish is finished with amaretto-spiked mascarpone...

Published in Festival Dishes

A blend of summer squash, bell peppers, sweet onions, eggplant, summer tomatoes, olive oil, sea salt and fresh lemon thyme. We roast the vegetables separately (they have different roasting times) and then we mix them together. We cut the vegetables into strips for texture and plate appeal.

Published in Sides

A beautiful dark purple, beurre rouge is the red-wine version of a beurre blanc (however we double the amount of wine to reduce). The red wine is reduced with shallot, bay leaf, whole black peppercorns and thyme until barely any liquid is left. We add butter and heat just until it melts (don't want it to separate like drawn butter).

Published in Sauces

It's Clafoutis! Gesundheit. This amazing cobbler/cake is one of the best things you will taste all year. The fresh Yakima Rainier cherries are set on top of a simple cake-like batter before cooking and then they are dispersed through the cake. This warm and delicious dish is finished with amaretto-spiked mascarpone.

Published in Desserts

Spring has sprung and the peas are winding their way up trellises across the Pacific Northwest. My favorite type of pea out there is the English pea. These little pearls of sweetness are great right off the vine and wonderful to eat with many different pasta dishes or in your favorite salad. This month I want to give you tips on how to cook peas properly, and also recipes to use for other parts of the pea plant, including the vines and the pods.

ReAct Theatre is our non-profit in the spotlight at Salty's on Alki, June 23, for our Tuesday Tune-Up fundraiser. Enjoy live tunes by Piano-man and Emcee Victor Janusz with Bassist David Salonen and MD Dixson on saxophone. Known as Seattle's multi-ethnic and philanthropic theatre, ReAct Theatre celebrates diversity and great theater for over 20 years. You're invited to join us and help support this non-profit. Enter a raffle for a chance to win a gift basket from ReAct Theatre. Here's why you need to help:

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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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