"McCormick & Schmick's has a devoted base of diners who appreciate a collection of features. The chain has a reputation for fresh seafood and a solid oyster program, often using its own private oyster beds. The company emphasizes sourcing fish from local waters "and beyond," highlighting varieties like Northwest salmon, Alaskan halibut, Oregon Petrale sole, and Hawaiian mahi mahi - plus a large selection of oysters from both the U.S. and Canada."
"Our Tasting Table reviewer noted McCormick & Schmick's claim of serving the most sustainable seafood on the planet, a big plus by anyone's book - and the main reason this seafood restaurant tops our list. "While we support its noble efforts at preserving the ocean's fragile ecosystem," we said, "for the most part, we're just fans of the food." Fair enough, and there's plenty of good reason for that."
McCormick & Schmick's ranks highest among nineteen evaluated seafood chains due to its emphasis on fresh, sustainably sourced seafood and chef-driven dishes. The chain operates nineteen locations nationally and maintains a strong oyster program, including the use of private oyster beds. Sourcing includes regional and beyond-local varieties such as Northwest salmon, Alaskan halibut, Oregon Petrale sole, and Hawaiian mahi mahi, plus oysters from the U.S. and Canada. The brand promotes sustainability and regional menu flexibility, offering seasonal and location-specific specialties while prioritizing quality ingredients and ocean-preserving practices.
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