Spud Fish & Chips
Fish & chips restaurant · Green Lake
6860 East Green Lake Way N, Seattle, WA 98115
Highlights
Flaky cod, crispy batter, hand-cut fries, natural wine
Flaky cod, crispy batter, hand-cut fries, natural wine
"The Green Lake Spud (not to be confused with Alki Spud, which is owned by Ivar's) has been a fish and chips institution in Seattle since 1940. You can expect breaded cod so juicy and tangy it's like eating a mozzarella stick, hand-cut potatoes fried fresh without so much as a lick of grease, relish-y tartar sauce, and some of the greatest onion rings in town. Pair it all with a big pickle or glass of natural wine—or, more realistically, both. For a quick lakeside seafood lunch, you can't get much better than a trip to Spud's rebirth." - aimee rizzo, kayla sager riley, gabe guarente
"Spud Fish and Chips has a tangled history — it opened in 1940 as part of a chain called Spud, but has now gone independent, though it still shares a name with the chain. It still does basically what it did eight decades ago: serve fried cod and other seafood alongside rustic, hand-cut fries. When you get this stuff fresh out of the fryer it’s hot, crispy, and satisfying. The updated part of the fish-and-chips formula is that Spud stocks a fridge full of natural wines and local beers." - Harry Cheadle
"You can get fish and chips all over the city, including at several different places named Spud, which share a common ancestor in an Alki shop run by a couple of English brothers that opened in the 1930s. But forget the tangled history and head to the sleek, recently redesigned Spud on Green Lake, which does everything right, from the flaky Alaskan cod to the crispy batter to the hand-cut fries. There’s nothing fancy about this place (unless you count the natural wine), and the menu is basically, “how much fish do you want?” but we challenge you to find better fried fish in Seattle." - Eater Staff
"The Green Lake Spud (not to be confused with Alki Spud, which is owned by the Ivar's folks) has been a fish and chips institution in Seattle since 1940. And after a nearly-three-year hiatus, they're back with an interior—and branding—remodel. You can still expect breaded cod so juicy and tangy it's like eating a mozzarella stick, hand-cut potatoes fried fresh without so much as a lick of grease, relish-y tartar sauce, and some of the greatest onion rings in town. Pair it all with a big pickle or glass of natural wine—or, more realistically, both. For a quick lakeside seafood lunch, you can't get much better than a trip to Spud's rebirth." - aimee rizzo
"Bongos sure comes in handy if you're on the west side of Green Lake—as for the east side, parking is a lot harder, but we recommend sucking it up and circling the block six times if it means a dusk dinner at Spud. This fish and chips shop serves excellent breaded cod and prawns—and they'll even deep-fry an entire head of cauliflower if you're not in a seafood mood. Follow it up with great fries, tartar sauce, and a bottle of natural wine, and post up at an outdoor table if you want a glimpse of the water. " - aimee rizzo, kayla sager riley
