Local partners

These are what our mushrooms look like before we batter and fry them. They come directly to us from the Ostrom's farm in Olympia, Washington.

These are what our mushrooms look like before we batter and fry them. They come directly to us from the Ostrom's farm in Olympia, Washington.

These cucumbers are freshly harvested from the Skagit Valley soil. They are at the Gielow plant, where they will be washed and then turned into the pickles that go into our tartar sauce.

These cucumbers are freshly harvested from the Skagit Valley soil. They are at the Gielow plant, where they will be washed and then turned into the pickles that go into our tartar sauce.

Mushrooms are grown in dark areas. Ostrom's exposes their mushrooms to a special light, however, that allows them to store a healthy dose of Vitamin C.

Mushrooms are grown in dark areas. Ostrom's exposes their mushrooms to a special light, however, that allows them to store a healthy dose of Vitamin C.

Cucumbers are harvested on a farm in the Skagit Valley, where they have been growing for months. They have added certain nutrients to the soil, and made it naturally more resilient to disease. Now they are ready to be pickles!

Cucumbers are harvested on a farm in the Skagit Valley, where they have been growing for months. They have added certain nutrients to the soil, and made it naturally more resilient to disease. Now they are ready to be pickles!

A farmer checks on her cows in the barn. Darigold farmers own their own land and cows, which keeps family owned farms in our local communities.

A farmer checks on her cows in the barn. Darigold farmers own their own land and cows, which keeps family owned farms in our local communities.

Darigold standards ensure that all cows are fed high quality food, which makes them happier and healthier when they produce milk daily.

Darigold standards ensure that all cows are fed high quality food, which makes them happier and healthier when they produce milk daily.

The 165' Bountiful returns home to port. This ship does double duty, catching both crab and cod with her crew of 29 in the Bering Sea.

The 165' Bountiful returns home to port. This ship does double duty, catching both crab and cod with her crew of 29 in the Bering Sea.

Winter on the Bering Sea is prime time to be catching Cod for the Trident fleet.

Winter on the Bering Sea is prime time to be catching Cod for the Trident fleet.

The Trident Company was founded by fishermen in Seattle, and keeps their main office in the heart of Seattle's famous Ballard fishing community.

The Trident Company was founded by fishermen in Seattle, and keeps their main office in the heart of Seattle's famous Ballard fishing community.

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We always aim to source our food as close to home as possible—it's better for the planet and ensures top-notch quality. Behind the scenes, we recycle all our used cooking oil, compost our food scraps, and do everything we can to keep waste out of the landfill. And we're not stopping there—we’re always looking for new ways to cut waste and keep things local.

COD & HALIBUT
Most of our cod and halibut comes straight from the cold, clean waters of Alaska, thanks to our partners at Alaska Leader Seafood. These folks are pros—family-owned, sustainably focused, and pioneers in “hook & line” fishing. They process their catch right on the boat, locking in that fresh-from-the-ocean flavor we love. We’re proud to work with Alaskan Leader—one of the best in the business—to bring high-quality, responsibly caught seafood to our local tables here in the Northwest.

POTATOES
Our spuds are homegrown heroes—sourced straight from the rich soil of Pasco, Washington and nearby Idaho. We keep the skins on for that real potato flavor, seasoned simply with sea salt. We partner with J.R. Simplot, a Northwest legend and a leader in eco-friendly practices. They even turn potato scraps and wash water into electricity to power their plant—how cool is that? Bonus: our fries are naturally gluten-free, so everyone can dig in!

OYSTERS
Fresh from the cold, clear waters of Grays Harbor, our oysters are hand-shucked and carefully chosen for their delicate texture and amazing flavor. We get most of ours from Lytle Seafoods, a family-run business since 1983. Pure, local, delicious!

MUSHROOMS
Our fried mushrooms come fresh from Ostrom’s Farms in Olympia, family-owned since 1928. Grown in rich, organic soil and hand-picked daily, these mushrooms go from farm to table in just two days. Grown in the dark, they double in size every day, developing incredible flavor and texture. Fresh, sustainable, and full of flavor!

RELISH
We use hundreds of gallons of relish each year to make our tartar sauce extra crunchy and flavorful. It’s a mix of sweet and dill relish from Gielow Pickles in the Skagit Valley, just north of Seattle. Gielow helps reduce waste by saving cucumbers that would’ve been tossed, supporting local farmers and keeping the fields healthy. A little crunch, a lot of goodness!

DAIRY
All our creamy, dreamy dairy comes from Darigold, a Seattle favorite since 1918. Owned by the hardworking farmers who produce the freshest products, Darigold is all about supporting local communities and reducing its environmental footprint. From our irresistible milkshakes to the kitchen, it’s all Darigold goodness—because nothing beats the taste of local, farm-fresh dairy. We’re proud to back our local farmers, one shake at a time!

Beer
We’re teaming up with Georgetown Beer—Seattle legends known for local favorites like Manny’s Pale Ale and Lucille IPA. Founded by two friends with a love for great beer and community, Georgetown has grown into Washington’s largest independent brewery. We’re proud to serve their brews at SPUD and use them in our limited-time Beer Battered Cod & Chips. It’s a local flavor combo you won’t want to miss—cheers to that!