This Washington Seafood Spot Brings Out Platters So Massive You Won’t Know Where To Start
Surviving a meal at this iconic Washington seafood wonderland requires a strategic game plan, stretchy pants, and zero regrets.
Picture walking up to a counter and being handed a platter of fish and chips so outrageously massive you genuinely wonder if they mistook you for a starving bear.
Golden, crispy perfection overflows the edges, hiding rivers of rich, steaming chowder beneath a carb-loaded empire of fries.
My brain screamed that humans shouldn’t possess the capacity to eat this much fried food in one sitting, but my heart, and my rumbling stomach, strongly disagreed. Conquering this epic feast became my life’s mission, even if it meant slipping into a glorious, salt-induced food coma right there in the booth.
Cod Fillets Built Like Surfboards
The first fillet arrived and I genuinely laughed out loud. Giant Alaskan Cold Water Cod is the star here, and the batter shatters into golden flakes the second your fork lands.
You get to pick your battle size: one piece, two pieces, three pieces, or the six-piece family meal that could feed a small rowing team. My advice for first timers is to start with two and see how you feel, because these fillets are longer than most dinner plates.
Inside, the fish stays snowy white and steamy, never greasy or heavy. The seasoning is simple on purpose, letting the cod do the talking.
What surprised me most was how consistent every bite tasted, from the thick middle to the crispy tail end. Nothing was rubbery, nothing was soggy.
Bring an appetite, bring a friend, and maybe bring a container for leftovers. Half the fun is watching a nearby table react when the platter lands in front of them.
Waterfront Setting In Des Moines
Location matters, and this one sits pretty. Wally’s Chowder House makes its home in Des Moines, Washington, close enough to Puget Sound that the salty air practically follows you through the door.
The marina nearby gives the whole visit a proper coastal mood, with boats bobbing and gulls doing loops overhead. I walked the waterfront before dinner and worked up an appetite worth bragging about.
Parking was simple, the entrance is easy to spot, and the neighborhood feels friendly rather than touristy. Locals treat the place like a second kitchen.
Inside, big windows let the daylight pour in, and the view keeps your eyes busy while you wait for food. Sunset seating is a small gift if you time it right.
For visitors flying in or out of the nearby airport, the detour is short and absolutely worth it. Few spots blend a working harbor town feel with this much comfort on a plate.
Bottomless Steak Fries Keep Rolling
Here is the detail that made my dining companion sit up straight: every fish and chips order comes with bottomless steak fries. Thick cut, crisp edges, fluffy middles.
They are not skinny little sticks that vanish in two bites. These are hearty planks that hold up to tartar sauce, ketchup, or a quick dunk in chowder if you are feeling adventurous.
I asked for a refill mostly to test whether bottomless really meant bottomless, and a fresh hot batch appeared without a hint of hesitation. No side-eye, no upcharge, no fuss.
The fries stay hot longer than most because of the thickness, which matters when you are working through a fillet the size of your forearm.
My honest tip is to pace yourself early. It is easy to fill up on the potatoes before the seafood is finished, and that is a rookie mistake I made proudly and would happily make again.
Award-Winning Clam Chowder, White Or Red
Chowder is right there in the name, so expectations run high. The New England style delivers, thick and creamy with tender clams and potato chunks in every spoonful.
Red Manhattan style is also on offer for anyone who prefers a tomato base with a brighter, lighter finish. Both come in several sizes, from a small cup to a hollowed sourdough bread bowl.
I went with the bread bowl on a gray afternoon and regretted nothing except the fact that I could not order a second one. Tearing off the soaked edges is the best part.
The seasoning leans gentle rather than salty, which lets the clam flavor come through clean. It never felt gluey or overly thick.
If you are sharing a table, order a cup each before the main event. Chowder here works as an opening act and a comfort blanket at the same time.
The Combo Platter Sampler Situation
Indecisive eaters, your moment has arrived. The Combo Platter piles halibut, prawns, scallops, clam strips, and cod medallions onto one plate, and somehow they all stay crisp.
Each item is fried separately so nothing gets lost or soggy. The scallops came out sweet and tender, while the clam strips had that satisfying snap I always hope for.
Two of us split one and still had enough left over for a very happy lunch the next day. That is not a complaint, that is a value report.
Squeeze lemon over everything before your first bite. The brightness cuts through the crunch and makes each piece taste distinct.
What I appreciated most was the balance. Nothing tasted like it came from the same fryer basket at the same time, and the variety kept the meal interesting all the way to the last medallion.
Coconut Prawns Worth Ordering Twice
Sweet meets savory in the coconut prawn platters, offered in five-piece or eight-piece sizes. The coconut crust toasts up golden and crunchy without turning into candy.
Underneath, the prawns are plump and juicy, big enough that you actually chew rather than swallow. The dipping sauce adds a touch of tang that keeps things from tipping too sugary.
My table ordered the five-piece as a starter and immediately regretted not getting eight. Lesson learned, and the second round disappeared even faster than the first.
They travel well too, staying crisp long enough to finish a conversation before you finish the plate.
Anyone who usually skips fried appetizers should reconsider here. These land somewhere between a snack and a full course, and they pair beautifully with a cup of chowder if you want to balance the sweetness with something creamy and savory.
Oyster, Clam And Scallop Platters
Specialists get their own spotlight on the menu. Separate platters exist for oysters, fried clams, prawns, and scallops, so you never have to compromise on your favorite.
The oysters come out plump with a light crust that gives way to that briny burst oyster fans chase. Fried clams lean crispy and addictive, the kind you keep reaching for without noticing.
Scallops are the quiet showstopper. Golden outside, buttery soft inside, and cooked with enough care that they never turn tough.
Ordering a dedicated platter is smart when you are dining with someone who has strong opinions about shellfish. Everyone gets exactly what they want.
I watched a table beside us order three different platters and turn the whole thing into a family-style spread. Honestly, that might be the best strategy in the building, and I plan to copy it on my next trip through Des Moines.
Rustic Room With A Family Feel
Warm wood, nautical touches, and a busy hum greet you the moment the door swings open. The dining room feels lived in rather than designed, and that is exactly its charm.
Booths are roomy, tables fill quickly, and the noise level sits at the comfortable spot where you can still hear your friend across the table. Kids fit right in.
Service here is the sort that remembers faces. Water glasses stayed full, questions got real answers, and nobody rushed us out even when the room was packed.
Being a family-owned local institution shows in small ways, like the easy conversations between staff and regulars at the counter.
Come early on weekends if you want a window seat, because the sound view tables go fast. Even a middle table works fine, since the atmosphere carries the whole room and the welcome never feels rehearsed or thin.
Beyond Fish: Crab, Tacos, Steaks And Burgers
Not everyone at the table wants a fillet, and this menu plans for that. Dungeness crab, local steamer clams, and seafood tacos give the seafood crowd more lanes to explore.
The tacos are a lighter option that still feel like a real meal, and the steamer clams arrive in a broth worth mopping up with bread. Crab lovers know what to do.
For anyone landing outside the seafood camp, steaks, burgers, and salads round things out nicely. I brought a friend who swore he disliked fish, and he cleaned a burger plate while eyeing my cod with growing curiosity.
Portions stay generous across the board, so nobody at the table feels shortchanged.
Word is the place is heading toward new ownership with plans to refresh the interior and extend hours, while keeping the beloved staples intact. Good news for anyone who wants more chances to sit down here.