USA. Lucky Louie Fish Shack has opened in Seattle Tacoma International Airport’s (Sea-Tac) Central Terminal. The restaurant is offering a range of innovative, distinctive fish dishes as well as a fish-themed dessert menu.

Joint founder Kathy Casey said her idea for the casual seafood diner was inspired by her childhood love of visiting fish and chip joints during summer trips to the beach.

The casual seafood eatery is operated by 1915 KCHouse Concepts, which was established by Stacy House and Kathy Casey.

Managing Partner Stacy House and Chef Kathy Casey met when House was Managing Director for global restaurateur HMSHost at Sea-Tac Airport.

Lucky Louie Fish Shack’s signature fish and chips feature Alaska pollock dipped in ale-infused batter, tumbled in panko, and served with tartar sauce.

Other menu items include shrimp melt with Tillamook cheddar served on an Essential Baking Co. potato bun, and Classic Shrimp Louie salad with house-made Louie Dressing. Also among the choices is Honey Teriyaki Salmon with steamed rice and sesame-marinated cucumbers.

Lucky’s Chowder Smothered Fries (above) and fish and chips with Rock The Boat tartar sauce (below) are staples of the Lucky Louie Fish Shack menu.

The restaurant also offers a gluten-free option to guests, with its creamy Lucky Louie Clam Chowder. It is available in classic, loaded with bacon, cheddar, and green onions, or Lucky’s Chowder Smothered Fries. Breakfast sandwiches are also available on gluten-free buns.

Morning travellers can enjoy breakfast options including the Fish Shack Breakfast Sandwich, made with egg, bacon and cheese, topped with fried fish and tartar sauce, or a smoked salmon bagel served with pickled onions and sliced cucumber.

Healthy options include the Shrimp Louie Salad (above) while bagels are also available including the smoked salmon version pictured below.

The restaurant’s dessert menu also continues the fishy theme. Here, the selections include Sweet Waffle Fish (small fish-shaped waffles filled with cheesecake), with a choice of dips including chocolate fudge, warm maple bacon, berry, and salted caramel.

Even the desserts at the restaurant maintain the fish theme, such as these Sweet Waffle Fish.

“Lucky Louie Fish Shack is a restaurant truly created from my heart,” said Chef Kathy Casey. “As a young girl growing up in the Pacific Northwest, I loved going to local fish and chip joints during summer trips to the beach. We are thrilled to share these nostalgic, local flavours with travellers.”

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The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. FAB 2019 will be held in Dallas, hosted by Dallas Fort Worth International Airport on 26-27 June. HMSHost North America CEO Steve Johnson will be among the powerful line-up of speakers.