The Walrus and the Carpenter is a cozy Ballard oyster bar offering fresh Pacific Northwest bivalves, inventive small plates, and creative cocktails.
"Whether you’re looking to eat your first oyster or your 6,387th, the best place to slurp them is at The Walrus And The Carpenter. If having them raw isn’t your thing, we can also vouch for the cornmeal-dredged ones served with an excellent cilantro aioli—or even a deep-fried halibut collar glazed with fish sauce caramel. With a mollusk in one hand and a glass of sparkling wine in the other, there’s no better place than their big marble bar." - aimee rizzo, kayla sager riley
"Oyster specialist The Walrus And The Carpenter should be on your list if you’re seeking fresh shellfish in Seattle. Whether you eat them at a table or while seated at the big, majestic marble bar, order them raw or cornmeal-crusted, you shall fulfill your quest for the perfect salty mollusk. The sparkling rosé and seasonal small plates are stellar too, but be prepared for a substantial wait since they don't take reservations. Note that popping by next door to sister bar Barnacle for an amaro spritz beforehand should be part of the plan." - aimee rizzo, kayla sager riley
"This Ballard gem from acclaimed chef Renee Erickson has helped define Pacific Northwest cuisine, and the oysters are the star of the show. There’s a wide variety of the bivalves here, and the knowledgeable staff is happy to educate newbies about which oysters are on the briny side and which are sweet. If you’re like, “Raw oysters? Ew,” try the fried oysters, which are lightly breaded outside and so creamy inside you could have them for dessert." - Mark DeJoy
"You probably know the Walrus for its oysters — this perpetually crowded Ballard bivalve bar is the most famous restaurant from Renee Erickson, one of Seattle’s most famous restaurateurs. And granted, if you come here you should get some oysters on the half shell. But don’t forget about the small plates that pair top-flight fish with seasonal ingredients. The grilled sardines are a great option if you want something slightly meaty, and the fried oysters with cilantro aioli are the secret menu stars." - Mark DeJoy
"Renee Erickson owns a shoal of sea-themed restaurants, but none more iconic than this oyster bar, located in the back of one of Ballard Avenue’s historic brick buildings. The seasonal small plates menu doesn’t miss, and first-timers should order the always-in-season fried oysters, crunchy on the outside and rich and creamy on the inside — a treat even if you’re not an oyster person. If you want to become an oyster person, you’re in the right place, since not only are the oysters high-quality, but the staff is happy to talk you through the varieties and differences. There are no reservations here; to guarantee yourself a seat show up when it opens at 4 p.m. to get on the waiting list, or try arriving late on an off night." - Harry Cheadle
