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.

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. From ocean to farm, we’re proud of the partners who help us bring fresh, responsibly sourced ingredients to your plate. Our cod and halibut come straight from Alaska’s cold, clean waters, caught by family-owned pioneers like Trident Seafoods and Alaska Leader Seafood using sustainable “hook & line” methods that lock in incredible flavor right on the boat. Our famous fries start with potatoes grown in Pasco, WA and Idaho, thanks to J.R. Simplot, who even turn potato scraps into electricity—seriously! We keep it local with hand-shucked oysters from Grays Harbor’s Lytle Seafoods, fresh-picked mushrooms from Ostrom’s Farms in Olympia, crunchy relish made by Gielow Pickles in the Skagit Valley, and farm-fresh dairy from Darigold, a Seattle staple since 1918. Every bite tells a story of Northwest farmers, fishers, and families who care as much about sustainability and quality as we do.