| White Swan Public House | |
|---|---|
 | |
 | |
| Restaurant information | |
| Street address | 1001 Fairview Avenue North |
| City | Seattle |
| State | Washington |
| Postal/ZIP Code | 98109 |
| Country | United States |
| Coordinates | 47°37′44.8″N122°19′54.5″W / 47.629111°N 122.331806°W Coordinates: 47°37′44.8″N122°19′54.5″W / 47.629111°N 122.331806°W |
White Swan Public House (WSPH) is a seafood restaurant in Seattle, in the U.S. state of Washington.
The Seattle Metropolitan describes WSPH as an American/New American gastropub which "combines one of the city’s epic waterside patios with some of the best elements of its restaurant group peers, treating seafood with the same humorous verve Radiator Whiskey applies to meat. Service can get overwhelmed on sunny days, but show me another place where you can chase beautiful raw oysters with chowder-inspired poutine." [1] The menu has included fish, clams, oysters, and scallops, [2] as well as fried maitake mushrooms, oven-roasted octopus, fried Brussels sprouts, and bone marrow on toast. [3] The restaurant has also served fish and chips. [4]
The restaurant is owned by Dan Bugge, who also owns Matt's in the Market and Radiator Whiskey. [5]
Megan Hill, Gabe Guarente, and Jade Yamazaki Stewart included WSPH in Eater Seattle 's 2022 overview of "Where to Get Outstanding Oysters in Seattle". [6] Writers for the website also included the restaurant in a 2022 list of "15 Lively Seattle Restaurants for Big Group Dinners". [7]
New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.
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