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• Recycling

  Elliott’s reuses and recycles everything possible, including glass, plastics and paper. We also compost all organic food waste, including shells, in partnership with Cedar Grove.

• Puget Sound Restoration Fund (PSRF)

  Since 1997, this local, non-profit organization has worked to restore the Sound’s water quality, and native marine species and their habitats. Every year, Elliott’s is pleased to donate all proceeds from our Oyster New Year Bash to benefit PSRF.

• The Henderson Inlet Project

  At least twice a year, the staff at Elliott’s volunteers their time to help seed, tend and harvest the oyster beds on the Henderson Inlet Community Shellfish Farm, which is managed by PSRF. We also provide a helping hand to the Henderson Inlet Project year-round by hosting events and helping raise awareness. By involving communities in shellfish planting and harvesting, the Project is working to preserve and restore growing areas that have been historically productive. 

• THE MONTEREY BAY AQUARIUM SEAFOOD WATCH®

  This highly regarded program makes science-based seafood recommendations to help ensure a healthy ocean ecosystem for future generations. As a Seafood WATCH-compliant restaurant, Elliott’s will never serve items from the Seafood Watch “Avoid” list.

• THE HUMANE SOCIETY

  As part of our involvement with this national, nonprofit organization, we're committed to not purchasing any seafood from fishermen who endanger seals.

• WILD SALMON SUPPORTERS

  Elliott’s is part of an extensive network of top chefs and restaurants that has pledged to serve only wild, sustainable salmon.

Making good choices.

At Elliott’s, we believe it’s our responsibility to preserve and protect our natural resources. That’s why we strive to do everything we can to care for the planet—from serving wild, sustainable seafood and shade-grown coffee to supporting organizations that are dedicated to the well-being of the environment.

OYSTERS: Every bivalve on our menu comes from carefully managed, certified growing areas. Our trusted partners include Baywater, Inc. (San Juan Island), Barlow Bay Fish Company (Lopez Island), Hama Hama Oyster Company (Hood Canal), Penn Cove Shellfish (Coupeville) and Taylor Shellfish Farms (Puget Sound region). All of the farms that supply our oysters meet strict water quality standards, carefully monitor their oysters for quality and health, and gently harvest their oysters in a way that avoids habitat destruction. What’s more, oyster growers regularly replant their beds to maintain—and increase—populations.

CLAMS & MUSSELS: Our clams and mussels come directly from Penn Cove Shellfish (Whidbey Island).

DUNGENESS CRAB: For over two decades, we’ve worked with Trilogy Crab Company to bring you the sweetest and meatiest crab imaginable. Located in Bellingham, Washington, Trilogy works with local crabbers who follow sustainable fishing practices. Then Trilogy hand-selects every crab, ensuring that it meets our strict size requirements (a minimum of two pounds). These fresh crabs are delivered live to our door several times each week.

All Dungeness crabs in Washington come from carefully managed fisheries that follow strict state regulations to ensure a robust population. For starters, crabs are allowed to reach maturity so they can reproduce. (Fisheries close during sensitive molting periods when crabs are undergoing rapid growth.) And only males measuring at least 6¼ inches across are fished. Dungeness crab traps are designed to cause no significant habitat destruction.

SALMON: Whether you’re dining on Copper River Sockeye, Alaskan King, or Yukon River Keta, rest assured every salmon comes from healthy, thriving runs. And we work only with fishermen and suppliers that follow responsible and sustainable fishing practices.

Why go wild? Wild salmon are allowed to grow and feed naturally. In contrast, farmed salmon are raised in densely packed net pens, which encourage disease. To combat these unsanitary conditions, the salmon are given antibiotics. Their diet consists of fishmeal and fish oil, which contain high levels of toxins, including PCBs. As a result, the Environmental Defense Fund has issued a health advisory for farmed salmon. And unlike wild salmon, which obtain their rich, beautiful color through a varied diet, farmed salmon are fed chemicals to give them color.

Farmed salmon are also tough on the environment. Because they’re raised in pens that are open to the surrounding waters, fish waste, chemicals, pollution and disease seep into the ecosystem. Farmed fish can also escape, spreading disease to other sea life.

Wild Alaskan salmon are a Seafood Watch “Best Choice” and wild salmon caught in Washington are a Seafood Watch “Best Alternative.”

COFFEE: We serve 100% organic, shade-grown Café Rojas, roasted by Boyd’s Coffee in Portland, Oregon. Café Rojas is certified by the Rainforest Alliance.