In nineteenth-century NYC, a restaurateur named Thomas Downing became the Oyster King of New York. The fashion at the time was to house “oyster cellars” in the subterranean spaces in the middle of the business district, make it plush, and invite all comers. It was an egalitarian scene where the oysters were cheap and anything could happen. For who isn’t intrigued by this at-once humble and luxurious good that grows so profusely in our chilly, pristine waters? Oysters are tasty, nutritious, a little daring, even sexy. Like Tom Robbins said, eating an oyster is like French-kissing a mermaid.

From our sweet space downtown at First and Marion in the Exchange Building, we present the Oyster Cellar: perfect oysters, raw bar, excellent cocktails, great oyster wine. The menu reflects our values: oysters direct from Baywater Shellfish and other seafarms from the Hood Canal to Willapa Bay, crudo from the Pacific Ocean, vegetables from our own Shady Acres Farm and our other favorites on the Kitsap/Olympic Peninsula farms.