
5

"Pike Place Market-adjacent, Half Shell channels East Coast and New Orleans oyster traditions to bring a more oyster-forward presence to the ambience of a Seattle fish house, with Tom Douglas and chef/managing partner Eric Tanaka aiming to make oysters feel like an essential, casual part of the dining scene rather than a rarified special-occasion item; Half Shell is also part of the trio offering $24 dozens during happy hour to help lower the perceived barrier to enjoying oysters." - Mark DeJoy