McCormick & Schmick's Steak and Seafood Chain Shrinks Further as Another Location Shuts Down

McCormick & Schmick's, the upscale steak and seafood chain that once dotted downtowns across the country with its dark wood interiors and fresh oyster bars, continues its steady retreat.

The latest closure hits downtown Pittsburgh, where the restaurant on Fifth Avenue served its final meals after 18 years in business.

Parent company Landry's Inc. confirmed the shutdown in late May 2026.

A notice appeared on the restaurant's front door, followed by a statement from Chief Operating Officer Shah Ghani.

"After many years serving the downtown Pittsburgh community, McCormick & Schmick's on Fifth Avenue has made the difficult decision to close its doors," Ghani said.

The company expressed gratitude to longtime guests and staff, noting efforts to shift employees to nearby spots like Del Frisco's Double Eagle Steakhouse, Morton's The Steakhouse, and others in the Landry's portfolio.

This marks one more step in a long decline. The chain, founded in 1979 in Portland, Oregon, peaked with around 90 locations in 2009.

It now operates roughly 14 restaurants across 11 states, plus a catering operation at Seattle's Museum of Flight. That's down from about 21 spots at the end of 2024.

Earlier this year, the chain's lone Chicago outpost in the Loop at 1 East Wacker Drive closed on New Year's Day after Landry's chose not to renew the lease.

Staff reportedly learned of the decision with little notice.

A location in Rosemont, in the suburbs, remains open.

Other recent exits include the final Oregon restaurant in Tigard in March 2025, a Houston spot, and others scattered from Portland to Charlotte.

In many cases, leases simply expired or local conditions shifted.

Landry's has shuffled concepts at some addresses, sometimes replacing McCormick & Schmick's with its other brands.

The chain built its name on classic steakhouse fare with prime cuts, fresh seafood, and an extensive wine list, often in prime urban real estate.

Diners packed in for power lunches, happy hour oysters, and special occasion dinners.

But broader pressures in the restaurant industry, from changing customer habits to rising costs and evolving downtown foot traffic, have taken their toll.

Landry's, which runs hundreds of restaurants including Morton's and Bubba Gump Shrimp Co., has made similar calls across its portfolio.

Officials have pointed to shifting markets and traffic patterns as drivers for selective closures.

No major overhaul or revival plan for the McCormick & Schmick's brand has surfaced publicly.

For now, the remaining locations continue serving their signature menu.

Guests in Pittsburgh and Chicago will need to seek out sister restaurants or the dwindling list of outposts still flying the flag.

The chain's website maintains a store locator for those tracking what's left.

This contraction reflects the tough realities facing many mid-tier upscale dining groups in the current economy, where only the strongest urban anchors or tourist draws seem to hold on.

McCormick & Schmick's story, now entering its late chapters, underscores how quickly even established names can fade from the landscape.