Crab week is August 15 - 23!
We're participating in the Bellevue Crab Week! Come down to Lincoln Square and dine with us at to enjoy some of the best the ocean has to offer, including a locally-sourced specialty in Wild Washington Dungeness Crab, or an East Coast favorite like Wild Maryland Soft Shell Crab.
Crab Week marks the perfect occasion to try a new addition to our menu: Soft Shell Crab Curry. Wild Maryland soft shell crab meets the bold flavors of Thailand in a dish that celebrates the crab's sweet, briny and slightly nutty notes.
When they're in season, Dungeness Crabs are a fixture in our live saltwater tanks. Known for their mildly sweet and firm but delicate texture, these crabs have been commercially harvested since 1848. Although they're named from where they can be found in the Pacific Northwest, these crabs are fished by crab pot all over the west coast of North America--from Alaska's Aleutian Islands down to Santa Barbara, California.
Read more about the Dungeness Crab in our blog!
As waters in the Chesapeake Bay begin to warm in spring, blue crabs are carefully monitored and plucked out of the water at peak tenderness, just as they molt and their shells have yet to harden. Soft Shell crab is an East Coast delicacy known for its seasonality and unique flavor--sweet and earthy with olive-like notes imparted from the shell.
The Pacific Northwest has a historic relationship with seafood. The same could be said of our relationship with the late Chef Jon Rowley.
Jon Rowley was a long-time friend and advisor of the company, helping establish the oyster program at Water Grill. Since day one at Water Grill Bellevue, the private dining room has been named in his honor.
This homage was featured in a recent article by Forbes Magazine, which spoke about tributes to late seafood legends in Seattle. Read the full article here!