When Byron Shultz joined Ivar’s Inc. in Seattle three years ago, he was given a mission: to show off the best of the Pacific Northwest’s seafood and produce with fresh, contemporary menus for restaurants ranging from upper-end casual, full-service dinnerhouses to quick-service fish bars and stadium concession stands. Shultz knew he had to stay true to the 70-year-old brand’s chowders and fish-and-chips—the dishes that customers throughout the region knew ...
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