Choose Between Two Options
- $25 for one oyster plate, valid July 3, 4, 5, or any Monday–Thursday in July ($35 value)
- $30 for one oyster plate with a beer, glass of wine, or house cocktail, valid July 3, 4, 5, or any Monday–Thursday in July ($45 value)
Dan and Louis Oyster Bar
An oyster shucker greets diners as they enter Dan and Louis Oyster Bar—although it's hard to see how any of them have time to say hello when they shuck 25,000 sacks of oysters a year. Then again you would expect this restaurant to have its game down to a science after more than 100 years in business. After all, it was in 1907 that Louis C. Waschmuth, former oyster shucker, cook, and deliveryman, first opened the doors, and through the years, four generations have stepped up to the helm, keeping the restaurant in the family.
The oysters are still hand-shucked every day, but their source isn't always easy to pin down. That's because whether the restaurant is serving selections from Yaquina Bay in Oregon or Buckley Bay in British Columbia depends on whatever's freshest. In fact, they're so fresh that Food & Wine magazine named the oyster bar one of the best in America; The Portland Mercury was a little more expressive: "It's like sailing the salty seas and eating the bounty."
Though they've served oysters all these decades, they're not too stuck in tradition. A 2014 menu change switched the focus from fried fare to grilled and broiled fish. Over the years, the decor's also gotten swankier, more modern. But judging by the captain's wheel hanging on the wall—salvaged from the shipwreck of the 19th Century steamship S.S. Brother—it's fair to say the place will always be imbued with a healthy respect for maritime history.