You don’t need to reference the menu to know what Steelhead Diner is all about. Just look out one of the diner’s floor-to-ceiling windows, where you’ll spot the glassy waters of Elliot Bay in the distance and, much closer, the bustling fish stands of Pike Place Market. It goes without saying that fresh and local seafood features prominently on the brunch, lunch, and dinner menus—with a location this close to one of the world’s most celebrated fish markets, it would be a crime to focus on anything else.
But Steelhead Diner’s Kevin Davis casts an even wider net than you might expect. When he isn’t steaming clams or frying up bay shrimp tater tots, the chef works with seasonal produce and local market products such as Beecher’s cheese curds. Though he and partner Terresa Davis envision Steelhead as an “evolved” diner, they aren’t above playing to what’s expected of a traditional American eatery. Inside the expansive space, you’ll find some familiar hallmarks: plush booths, counter seating, and steamy mugs of coffee, while other elements are more unique, such as the lofted ceilings and the triton that each diner receives in lieu of a fork.