Published
06/29/2012 by



Bennett’s Fish Shack emphasizes freshness, the support of local independently owned businesses and environmental sustainability.

From the salmon that is caught by local tribal fisherman and fresh crab and oysters, to the produce, nearly all of the ingredients used on the menu are brought in locally. The only exception to this rule is the halibut and cod, which are brought in from Alaska a mere thirty- six hours from being caught, every other day.

“We wholly support local and sustainable fisheries,” says Bennett’s Fish Shack owner, Ron Lambert.

Bennett’s is also largely environmentally conscientious. Much of the interior is comprised of reclaimed products. For example, the bar is composed of reformed barn wood and the metal is reclaimed out of a metal mill in Missoula, Montana.

According to Lambert, the company emphasizes recycling in every respect. “We don’t want to add to the waste, so we use compostable and biodegradable products as much as we can.”

The Bennett’s name has been well known in the area for years. Ron Lambert opened his first restaurant in Grayland, Washington in 2005. The resounding success of the restaurant inspired him to open a fish shack in Westport in 2010 and then in Ocean Shores this past year.

Whether you are in the mood for classic fish and chips or desire something a little more festive like the Cranberry Coast Chicken Cashew salad, the menu features a variety of items that will suit anyone’s palate, so go and experience Bennett’s today.