"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
Bill Addison