Spud Fish & Chips
Seattle, WA 98116-2837
Phone: (206) 938-0606
- Price:
- $
- Cross Street:
- 59th Avenue SW
- Hours:
- Daily 11am- 9pm
Editorial Review for Spud Fish & Chips – by Citysearch Editors
In Short
A short walk from the beach, this is the perfect warm picnic for cooler sunny days. These family-owned fish-and-chip joints specialize in ling cod, although halibut, salmon, oysters, scallops, clams, prawns, popcorn shrimp, and even chicken are on the menu. There are some nice touches, such as garlic vinegar and Tabasco for the asking, but when it comes to tartar sauce, you'll have to cough up another 17 cents.
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Insider Tips
Where to SitWith Alki Beach right across the street and stretching for many blocks, finding a spot to chow is easy, even during hot summer days.
User Reviews for Spud Fish & Chips
01/22/2008 Posted by BIGDICKSPUDDA
Let me tell you, I may have never eaten here before, but I'm pretty sure General Gridlock and Army Armstrong BOTH give it a biggie size thumbs down. If only you knew what I knew, you'd understand why the Spudders need to be curb stomped. LOSE.
Pros: I'm serious. Getting stabbed would be better than going here.
Cons: Where do I begin? Let's start with the door and make our way to the FLOOR!
0 out of 1 people found this review helpful
10/01/2007 Posted by tattoojoe27
I keep reading the reviews of spuds and people saying that it used to be better years ago. Well everybody can thank the liberals and the vegheads for the recent lack of flavor, because years ago we used saturated fats and trans fats to do all of our deep frying and that was the only way to make deep fried food of that kind taste good. Now I might be making a lot of people mad but you can thank yourselves in king county. Instead of forcing people to practice self control with what they eat we punish our favorite places to eat. Trans fat or saturated fat is a necessary ingredient when frying food bring it back and spuds will taste good again. I will say I have a fish and chips restaurant but I will not say where, I will also say that I have 15 years of deep frying knowledge in my head. So basically you can believe me or not and I don't care either way.
0 out of 3 people found this review helpful
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