Announcement

Hello, Seattle!

We’re heading upstream! Starting August 21st, Wildtype’s cultivated salmon is making its debut at James Beard-nominated The Walrus and the Carpenter, the beloved Seattle oyster bar led by Chef Renee Erickson.

No reservations—just come early and get in line. Walrus and the Carpenter hosts guests on a first come, first served basis, so don’t flounder.

Chef Renee is renowned not only for her timeless, ingredient-driven cooking but also for her deep commitment to intentional sourcing and ocean conservation. At The Walrus and the Carpenter, her reverence for the sea shines through every plate. We’re honored to swim alongside her as we chart a new course for the future of seafood—one that’s as delicious as it is responsible. 🐟 🌊

Spread the word:

Stay Updated

Join our waitlist to be the first to hear about our next big thing! Plus, we’ll send you updates Wildtype news and upcoming events.

Sign Up

More Posts

Dive Deeper

Jul2025

We’re home! Starting August 14, Wildtype’s cultivated salmon is swimming onto the menu at Robin San Francisco, led by Eater’s Best New Chef, Adam Tortosa. Robin delivers a bold, personalized omakase experience, using the most pristine ingredients…

Announcement

Jun2025

Starting July 17th, Wildtype’s cultivated salmon is swimming onto the menu at OTOKO, led by Chef Yoshi Okai. At OTOKO, Chef Okai creates a multi-course omakase experience that blends Tokyo-style sushi and Kyoto-style kaiseki into a unique tasting…

Announcement

Jun2025

We could think of no better partner to introduce our cultivated salmon than award-winning chef and author, Gregory Gourdet. Weekly service began in late May at his James Beard award-winning Haitian restaurant, Kann in Portland, OR. Guests are now…

Announcement