The Walrus and the Carpenter

Seafood, Gastropub, Cocktail
$ $ $
4743 Ballard Ave NW
Seattle, WA 98107
(206) 395-9227
4:00pm - 10:00pm
4:00pm - 10:00pm
4:00pm - 10:00pm
4:00pm - 10:00pm
4:00pm - 10:00pm
4:00pm - 10:00pm
4:00pm - 10:00pm

A whimsical name for a pretty straightforward restaurant, The Walrus and the Carpenter is a relatively new addition to the hip Ballard dining scene. At the raw bar, bearded men peddle eight different kinds of oysters from ice-filled metal baskets while diners take in the industrial-chic interiors along with their steak tartare or geoduck chowder. Also the chef and owner of Boat Street Cafe and Boat Street Pickles, Renee Erickson embraces the artisanal, locavore ethos typical of the Pacific Northwest but is also heavily influenced by French cuisine, as evidenced in dishes like her duck rillettes, and she has created a menu of Francophile bar food to enjoy while you on a fancy cocktail.





  • 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.
  • 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]
  • 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.
  • 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:
  • The Mustache Ride is their best drink!
  • 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.
  • Oysters are half-off from 4 to 5 p.m. and 25% off from 5 to 6 p.m.
  • 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
  • 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!
  • 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.
  • Try the Treasure Cove oysters if they're on the menu. Salty and refreshing. Great clams too!
  • Mussels are spectacular.All desserts are spectacular -- zucchini cake particularly so, believe it or not.
  • 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.
  • The Chevre from The Little Brown Farm is amazing and a delicious dessert paired with the fruit pate!
  • YOU MUST TRY the Little Brown Farm Chevre (goat cheese to die for)!
  • Order drinks and oysters, finish up with the cheese plate. Great ambiance, get their early on the weekend or go during the week.
  • Great ambiance and great selection of oysters
  • 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.
  • 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.
  • Holly Smith, chef of Cafe Juanita, eats here on her nights off. She loves the Oysters on the half-shell.

Nearby places

4739 Ballard Ave NW
4743 Ballard Ave NW