It's not that the chefs at Portland Seafood Company dislike forks?they just see them as unnecessary. The teams at the Washington Square and Mall 205 restaurants designs many of their fresh seafood dishes to be eaten by hand, encouraging patrons to dig into platters of fresh-shucked oysters and buckets of Alaskan snow crab, crispy potatoes, and corn on the cob. They also fix up Baja-style fish tacos, oven-roasted crab melts, and fish and chips platters featuring cod, prawns, or halibut dipped into their signature Widmer Hefeweizen beer batter.
Each restaurant's decor takes inspiration from the nearby dockside fish warehouses, which also happen to be where the chefs source many of their ingredients. The staff also procures fresh bread from nearby bakeries, seasonal produce from local growers, and margarita mix from in-house. Bartenders serve these from-scratch margaritas alongside beer, wine, and other signature cocktails.