The Walrus and The Carpenter

The Walrus and The Carpenter, Seattle, WA (Seafood)

Chef: Renee Erickson

Renee Erickson is a widely respected Chef, Restauranteur, and Author who manages multiple restaurants in the Seattle area. Erickson is native to Seattle and all her restaurants feature the bounty of the area with a bit of the European culinary flair that she is known for. The winner of the James Beard Award in 2016 for Best Chef: Northwest, Erickson has been likened to Julia Child by Bon Appetit for her influence as a Chef. Renee strives to ensure that all her restaurants have a comfortable and casual atmosphere based on simple style and beauty that showcases only the best local ingredients of the Pacific Northwest.

Opened in 2010, and located in the Old Ballard neighborhood of Seattle, The Walrus and The Carpenter was created as a combination restaurant and oyster bar. When you arrive, you will find a well-lit, vibrant, comfortable yet modern, lively space that is approachable and instantly comforting, complete with a large, zinc oyster bar. Focusing on only the best, local ingredients and seafood, The Walrus and The Carpenter features a menu that changes with the day and the availability of ingredients. Unlike many restaurants of this caliber, The Walrus and The Carpenter does not take reservations, but it is well worth any wait. You cannot dine here without experiencing one of the many oyster dishes The Walrus and The Carpenter is so well known for. Called some of the best oysters in the area, customers are provided detailed descriptions on the various preparations available, and all oysters are freshly shucked in the sight of the guests. The Seawolf Bread and Butter is another must have as it is one of the items that keeps guests coming back. For those who prefer options other than oysters, the menu offers Salmon, Scallops, and other seafood dishes as well as a delicious Steak Tartare that will easily feed 3 to 4 people and is expertly seasoned. For dessert, you must try the Maple Bread Pudding with maple sauce. The Walrus and The Carpenter also offers a cocktail menu complete with a traditional Moscow Mule served in an iconic copper mug. The Walrus and The Carpenter is the perfect spot for anyone looking for fresh oysters and simple seafood dishes in a more casual atmosphere.

  • Bon Appetit, 10 Best Restaurants in America (2011)
  • Food and Wine, Best Restaurants (2012)


Phone: (206)395 – 9227

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Tony Lagana

Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.

In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.

The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.