The Walrus and the Carpenter

Tips

• First I ordered a dozen oysters, then I ordered six more, and then six more after that. The quarter-size Olympia, "Samish Sweets," and Malaspina varieties were that good.
  Bon Appetit Magazine | 2011-08-16 15:09:06
• Yes, the seafood is delicious, but Renee Erickson's oyster bar also offers seemingly simple small plates that keep the tucked-away dining room reliably packed. [Eater 38 Member]
  Eater | 2011-07-28 17:10:07
• With seven oyster varieties daily, W&C is a noshers paradise, not a dinner house, so plan accordingly. Then plan to wait, as dozens crowd the line ahead of you, and reservations arent accepted.
  Seattle Met | 2011-11-09 13:39:32
• Pristine shellfish displayed on a gleaming zinc counter are the main event at this handsome Ballard oyster bar. The shucking itself is a work of art. More places to eat like a local: tandl.me/12ufz7c
  Travel + Leisure | 2013-03-19 12:47:22
• The Mustache Ride is their best drink!
  Brian | 2012-06-18 20:28:58
• Perfectly selected, perfectly chilled oysters- beautifully shucked right before your eyes (if you sit at the bar)...order a glass of bubbly and you are pretty much in heaven. Get there early.
  Trophy Cupcakes and Party | 2012-01-23 11:53:47
• Oysters are half-off from 4 to 5 p.m. and 25% off from 5 to 6 p.m.
  The Seattle Times | 2010-09-30 18:31:01
• This is a great joint : yes you have to wait - plan it out. Staples and Fancy serves a good negroni. W&C : Oysters - Steak Tartare - Blood and Sand
  Ya | 2013-03-10 22:21:04
• The check is delivered to your table on a scallop shell. I challenge you not to think of the three seashells from Demolition Man while paying your bill!
  Rob | 2012-10-25 22:46:11
• Everyone says the oysters are great, because they are, and the steak tartare is the best I've eaten anywhere, and I like steak tartare.
  Conrad | 2012-08-07 22:46:44
• Try the Treasure Cove oysters if they're on the menu. Salty and refreshing. Great clams too!
  Corinna | 2011-07-03 02:27:06
• Mussels are spectacular.All desserts are spectacular -- zucchini cake particularly so, believe it or not.
  Ed | 2010-08-18 00:11:38
• Fresh simplicity defines chef Renee Ericksons food at the Walrus and the Carpenter. It also describes the cocktail menuthe creation of her partner Jeremy Price.
  Seattle Met | 2011-11-10 20:12:31
• The Chevre from The Little Brown Farm is amazing and a delicious dessert paired with the fruit pate!
  Mallory | 2011-09-09 21:27:53
• YOU MUST TRY the Little Brown Farm Chevre (goat cheese to die for)!
  Philip | 2011-09-09 19:55:03
• Order drinks and oysters, finish up with the cheese plate. Great ambiance, get their early on the weekend or go during the week.
  Vienna | 2010-12-15 18:52:52
• Great ambiance and great selection of oysters
  Michelle | 2010-09-26 00:28:48
• About a dozen oyster varieties representing the West Coast, from California to Alaska, are piled into wire baskets, topped with ice, and labeled with chalkboard signs.
  CNN | 2014-12-03 18:09:09
• Snagging a table at The Walrus is no easy task. Arriving alone cuts down on that wait dramatically and puts crispy fried oysters and awesome vegetable-foucsed dishes into your more immediate future.
  Epicurious | 2014-10-02 11:13:54
• Holly Smith, chef of Cafe Juanita, eats here on her nights off. She loves the Oysters on the half-shell.
  Chefs Feed | 2014-08-22 15:27:27