Mr. Kipper and I had reason to visit both McCormick & Schmick's locations in PIT last night. Basic menu options were the same at both, but the fresh lists were different (different fish, different locations for the same fish, etc.). Any ideas why? They're probably about 5 miles apart, so I would think that it would be fairly easy to have the same fish delivered to both. Am I missing something?

both regular McCormick & Schmick's, not 1 M&S Grill? weird.

I've been told each M&S head chef picks/creates their own menu daily based on what is available locally and on their preferences. Each unit may deal with different local suppliers, and the chefs may have very different taste or experience, so why should their offer identical menus?

If that's the case, the Bridgewater M&S needs to stop with the fried stuff. Three quarters of the menu is fried. We are only 25 miles from the ocean, the flavor doesn't need masked that much. They also need to learn that prosciutto should not be the thickness of lunchmeat ham, but that's another issue altogether.

The M&S in downtown LA really needs to freshen up their menu.
I always see these great fish at the top of the menu-but then the preperation is often the same as other dishes I have had there.
They need to learn from Tadich's grill about serving good fish simply.

With that being said,the oysters are usually very good(either on the half shell,broiled or deep fried)And I do think they have the best fish and chips in town.

My other gripe with this location is that they tend to seat large parties in the same dining area as regular tables.Last time I was there I saw a big table set up-was assured that this party was arriving at 8(it was 6)-sure enough,they big party started being sat at 6:30.I wrote a letter to the Manager and received a nice gift card for the inconvenience.

No, both McCormick & Schmick's, not 1 and 1. I thought it was weird that since it's the same town, probably 5 miles away from each other, they'd have the same type of fish from two different areas. I figured they probably had the same supplier for the fish.

Are M&S franchises? If they are, supplier theory goes right out the window.

The first problem is you went to not one, but TWO M&S in a town (Pittsburgh) that has some amazing "hole-in-the-wall" restaurants!

(Sorry, I just hate "chain" restaurants...they're starting to bug me more and more these days.)

But back to the topic, I guess each restaurant has their own chef so they can purchase whatever seafood they see fit for that evening.

Ruth's Chris Steakhouse has to locations in Baltimore 1/3 mile away from each other.

There's a few of them in Seattle. I can't really give you a lot of input because I don't eat there. Way too much butter in everything for me and I don't do chains much. Not sure about the fish. You could probably ask in the Northwest forum.