![]() ![]() Barnum with a yen for pranks, started a fish and chips counter on the waterfront in 1938 it’s since grown to include more than 20 outposts, including fast-casual chowder and chip bars from Tacoma to Bellingham and the viewy special-occasion throwback Salmon House on northern Lake Union. Order a few of each to compare and contrast. And, of course, fresh cold oysters from Washington and not too far beyond. No wonder, given the small plates of spot prawns and smoked salmon belly, the pitch-perfect vegetable plates, that steak tartare. Then came the national buzz-and excitement hasn’t diminished since. Back in 2010 she intended this hideaway in the back of the Kolstrand Building as an unassuming hangout. Of course, it’s impossible to distill all of Seattle into a single restaurant, but nothing comes closer than Renee Erickson’s oyster bar. ![]() The Pike Place Market location has outdoor seating, but the location on the top floor of Pacific Place feels like a secret. Order online for quicker access to varieties made with crab and oyster, smoked salmon, even vegan lime and coconut. It’s hard to disassociate this Post Alley counter with high-season tourist lines, but it’s even tougher to forget that superb chowder-creamy and rich with clams. Image: Amber Fouts Pike Place Chowder Downtown, Pike Place Market ![]() Erickson remains a champion of fresh-shucked local specimens, but Westward is her first menu to also serve oysters baked (and smothered in ancho butter or beef lardo). The seafood tower arranged Baja blue shrimp among the geoduck, whitefish caviar, smoked mussels, and a bevy of raw oysters. The seafood focus now spans the Pacific coastline, from Washington spot prawns and Hama Hama clams to a brisk scallop ceviche layered carefully in a pool of aguachile. Renee Erickson’s Sea Creatures restaurant group overhauled this titanic waterfront restaurant in 2020. The menu technically focuses on seafood, but throw in the covered patio, the cocktails, the gently Southern brunch menu: RockCreek is the whole package. Donnelly’s menu is equal parts Totten Island and Hawaiian tombo, and slaloms from whole grilled snapper to tuna tiradito to a hearty stew of shellfish and Neah Bay rockfish. A region this rich in seafood deserves more spots like Eric Donnelly’s, where the chef’s fishing acumen and flavor finesse join forces for preparations you won’t see on 15 other menus around town. ![]()
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