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There are many landmarks and descriptors that people think of when they hear “Seattle.” From the obvious Space Needle, to the question of how much rain we truly get. The Pacific Northwest is also known widely for its fresh seafood, and Ivar’s is arguably the quintessential spot you need to visit to experience what we have to offer. I grew up on Ivar’s clam chowder – because if you are a chowder fan, you know it’s the best. In all our time spent downtown, we finally dined at Ivar’s Acres of Clams, and I’m not sure why we didn’t sooner!
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It’s the holiday season and we’ve got a lineup of festive activities for you and yours this time of year. From our Dancing “Santa” Clam and our beloved Clam Lights to delicious offerings throughout the month at our Seafood Bars and full-service restaurants, celebrate the most wonderful time of the year with our clammy family here at Ivar’s!
The rains are finally falling and as the water comes down, those fabulous fungi begin springing up! This fall, much of Western Washington had a later start to mushroom foraging because of relatively dry conditions, but now the hunt for choice edible mushrooms is at last happening just about everywhere.
Salmon are big in Issaquah, a community east of Seattle that’s nestled up against the base of the Cascades. And it’s not only because a new Ivar’s Fish Bar recently opened here.
If there is any time to slide on a jacket and cap to head outside, let it be right now, when the Pacific Northwest skyline is awash in gold, red and plum-tinged foliage! Fall will soon be “fell” as the approaching north winds nudge leaves off the day by day. Favorite local viewing spots for fall wonder are numerous, and below are just a few large and few lesser known public parks from which to enjoy a scenic autumn stroll.
With Veterans Day this Sunday, we’re doing something special to honor those clamtastic people who served, or are serving, our country. We’re offering veterans and active duty military a complimentary entrée during lunch or dinner on Sunday, Nov. 11.
Halloween isn’t just for the kiddos and at Ivar’s we take our beverages seriously – so seriously we’re sharing three of our Spooktacular cocktail recipes you can make at home, courtesy of the scary-creative team at Ivar’s Mukilteo Landing. Whether you plan on entertaining or passing out candy to trick-or-treaters, we’ve got you covered with options that are sure to excite anyone from witches to warlocks.
Fall provides a sensory feast across the Pacific Northwest, and we are in the thick of an awesome autumn: fiery sunsets, gold-to-red-to-burgundy hues splashed across maples lining our roads, crisp north winds, and the pine scent rising from fallen needles underfoot. October also brings seasonal wonder into our chefs’ full-serve kitchens. Hefty winter squash across all varieties are harvested from area farms bound for our fresh sheet menus, cranberries slip into our buttery sauces, apples and pears make fabulous salads, chutneys and desserts. All make flavorful, satisfying plate-mates for Ivar’s Northwest Coho and Sockeye salmon, Washington oysters and Alaska halibut, among others.
Here at Ivar’s we’re big fans of seafood (obviously), so October is one of our favorite months out of the year. Whether diving into a bowl of delicious Ivar’s chowder or taking a bite into a tasty piece of salmon, we have a variety of options available for whatever you’re cray-ving to get into the spirit of National Seafood Month. To get fish-tive during the holiday, we’re sharing some of our favorite recipes with you to make at home. Want someone to cook for you instead? Don’t worry, we got you covered. Just stop by one of our 25 locations across Washington!
On some original Ivar’s menus, the fish-and-chips meals are described as “Fish ‘n Chips A Plenty.” Although we sell our fish ‘n chips in various sizes today (two-piece, three-piece, four-piece, and five-piece), we love the idea of each customer always having just that: plenty!
Some affectionately call crayfish—or crawfish—or crawdads “freshwater lobster,” and in Washington State, they abound! This often overlooked culinary treat is ripe for the taking about half the year.
