Duke's Seafood
Washington wines, waterfront vibes, Monday magic
Alki · Seattle · Seafood · Visit Website ↗
Reviewed April 11, 2026
Wingman Metrics
First Impression
Flip open the drinks menu at Duke's Seafood and the Pacific Northwest pride hits immediately — Washington State producers dominate the page, and that's not a complaint. It's a focused, seafood-forward list that knows its audience and mostly plays to its strengths.
Selection Deep Dive
The 52-label list leans hard into Columbia Valley and Washington State, with names like Abeja, DeLille, Mark Ryan, and Dunham giving it real local credibility. There's a respectable nod to Napa and Sonoma for the crowd that wants something familiar, plus a Marlborough Sauvignon Blanc for the table that insists on New Zealand. Where it gets interesting is the smaller producers — Damsel Cellars showing up with a Cabernet Franc is the kind of curveball you don't expect from a casual seafood chain. Gaps exist: natural wine is nowhere in sight, and anything south of the equator besides Whitehaven is essentially absent.
By the Glass
Eighteen-plus by-the-glass options is genuinely generous for a restaurant at this price point, and the 6oz / 9oz split gives you flexibility whether you're pacing through dinner or just want a big pour with your chowder. The glass selection mirrors the bottle list well — you can snag Mark Ryan Viognier or JM Cellars Sauvignon Blanc without committing to a full bottle, which is the right call here.
JM Cellars Sauvignon Blanc — $52
A small-production Washington State producer that punches above its weight — finding JM Cellars on a casual seafood list at a fair bottle price is the kind of discovery worth ordering around.
Damsel Cellars Cabernet Franc
Most tables at a seafood spot are grabbing Chardonnay or Sauvignon Blanc on autopilot — which means this Cab Franc is sitting there quietly, underordered and interesting. Cabernet Franc from Washington State is genuinely exciting and Damsel Cellars is a name worth knowing.
DAOU 'Soul of a Lion' Cabernet Sauvignon
At $196 on the menu, you're paying a serious restaurant premium on a wine that's become ubiquitous enough to feel like a brand play rather than a discovery. Save this one for a retail shop.
Mark Ryan Viognier + Duke's Clam Chowder
Viognier's stone fruit and floral weight holds up against the richness of a cream-based chowder without getting steamrolled by it — and Mark Ryan's version has enough texture to actually stand its ground.
Monday — 50% off all bottles of wine, featuring selections from local and international wineries
✔️ The Bottom Line
Duke's Seafood isn't a destination wine list, but it's a thoughtful, Washington-proud program with enough local depth to reward curious drinkers — and Monday's half-price bottles make it genuinely hard to argue with. Come for the chowder, stay for the Columbia Valley pour.
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