Press Clippings

At The Walrus and the Carpenter, oysters piled on ice will be a design focal-point, and a small patio on the Shilshole side of the building should add a certain allure. The menu is set to employ simple preparations of locally sourced shellfish and seafood-topped tartines, among other fine fare.

— Nancy Leson, Seattle Times

Bon Appetit

The Daily Meal

USA Today

Bon Appetit

The Best New Restaurants in America

Tea & Cookies

Eating Seattle

The New York Times

Seattle, a Tasting Menu

The Fox Is Black

The Best Part of Seattle? The Food

Foodaissance

The Walrus and the Carpenter

Starchefs

Wines by the Glass

Seattle Met

Best Bars 2011: 10 Top Seattle Bars Right Now

The Seattle Times

The Walrus and the Carpenter Would Approve

Mr. Porter

How to Shuck an Oyster

GQ Magazine

GQ Eats: The 10 Best New Restaurants in America

Thrillist

The Walrus and the Carpenter: An Out-of-the-Way Oyster Bar on Shilshole

Daily Candy

The Weekend Guide: Food for Thought

The Seattle Times

The Walrus and the Carpenter—Would Love it Here in Ballard

Seattle Met

Happy Hour at the Walrus and the Carpenter

A Nice Bit of Blog

The Walrus and the Carpenter

The Seattle Times

The time has come for an oyster-rich bar menu

Orangette

Now Here, Now There