The Walrus and the Carpenter

There’s usually a line forming outside the Walrus and the Carpenter before it opens—and for good reason. This is simply one of the best restaurants in Seattle, whether you slurp an oyster or not. Run by oft-awarded chef Renee Erickson, the small restaurant combines the best Pacific Northwest cuisine with French Atlantic cuisine, so naturally that means oysters are a focal point. Wire baskets of oysters on ice line the bar, usually comprising half a dozen different varieties, all of which are the perfect complement to a meal of steak tartare, uni, grilled local vegetables, and artisan cheeses.