Foie gras (pronounced "fwah grah") is an extremely cruel product produced by force-feeding
ducks and geese, causing their livers to expand to many times their normal size. Long metal pipes are shoved
down their throats and a large volume of corn mash is pumped into their stomachs. This results in difficulty
breathing, debilitating pain for the birds, and a mortality rate so high that many of the birds never make it
to slaughter.
There are several restaurants in Seattle that serve foie gras. We are currently only
publishing the contact information of restaurants that have met with NARN representatives
and refused to remove this inhumane dish from their menu.
Quinn's Pub
1001 E Pike St
Seattle, WA 98122
(206) 325-7711
info@QuinnsPubSeattle.com
Chef/Owner: Scott Staples
Co-Owner: Heather Staples
Manager: Regan Vaughn
Restaurant Zoe
2137 2nd Ave
Seattle, WA 98121
(206) 256-2060
RestaurantZoe@msn.com
Chef/Owner: Scott Staples
Manager: Derek Murrah
Lark
926 12th Ave
Seattle, WA 98122
(206) 323-5275
info@LarkSeattle.com
Chef/Owner: John Sundstrom
Co-Owner: JM Enos
Co-Owner/Manager: Kelly Ronan
We are pleased to announce that 35th St. Bistro has
decided to leave foie gras off their new menu! Please thank them for
making the humane choice to leave cruelty to ducks and geese off the menu.
35th St. Bistro
709 N. 35th St.
Seattle, WA 98103
Tel.: (206) 547-9850
Attend a demonstration against a restaurant that serves foie gras.
Check out NARN's calendar to see when the next one is scheduled.
NARN provides signs and posters, but we also encourage you to make and bring your own.
Call, email, or visit the chef of a restaurant that serves foie gras
and politely ask him or her to reconsider including this inhumane dish on the menu.
For more information about foie gras factory farming, please visit:
For more information about Northwest Animal Rights Network and our campaigns
to advance animal protection in the Seattle area, please visit www.narn.org.
