Walrus and the Carpenter

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7 Reviews
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$30 and under
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Contemporary American
Fishing pub meets restaurant - that's the ingenious idea behind the Walrus and the Carpenter. This bustling neighborhood restaurant specializes in oysters and other seafood dishes. Using nothing but the freshest ingredients, Chef BJ Bresnik creates seasonal food. The Walrus and the Carpenter also serves wine, smart cocktails, beer and cider. It makes an ideal after-hours hangout spot. Enjoy some fried oysters with a cold beer, surrounded by cozy rustic furnishings. If you prefer an alternative to seafood, look no further than the steak tartare, which comes with thinly sliced rye toast and egg yolk. Launched in 2010 to rave reviews, The Walrus and the Carpenter is open daily between 4 p.m. to 10 p.m. Take advantage of happy hour for great deals on beer and wine between 4 p.m. and 6 p.m. on Monday through Thursday.
What 7 people are saying
Overall ratings and reviews
Reviews can only be made by diners who have eaten at this restaurant
4.7based on recent ratings
Noise · Moderate
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OpenTable Diner
1 review
Dined on January 19, 2020

My boyfriend and I were visiting Seattle for the first time, and we wanted to try west coast oysters, as we’ve only ever had them from the Gulf or the east coast (he’s from North Carolina, I grew up in Maryland before moving to the Carolinas in high school). We got lucky by getting on the wait list early (around 5 pm) and were third in line. By the time our Uber got to the restaurant, it was our turn. The hosts and servers do a great job managing the chaos of a very popular restaurant in a very small space. We didn’t feel rushed to finish our meals, and thanks to the little divider between the bar and the tables, we didn’t have people crushed against our backs, either. I loved sitting at the bar so I can watch all the magic happen — shucking, plating, etc. We ended up ordering the bread plate along with two of each oyster on the menu, so we could both try all seven, using the bread to cleanse our palate between each. They were delicious! They went from being extremely delicate in flavor to being pungent and powerful. The last two were a bit much for me, I wouldn’t be able to eat many of them because of how intense they were, but they were delicious. But it’s the difference between drinking water and drinking whiskey. Both enjoyable, but one is better enjoyed in smaller quantities. Overall a great experience, and we will be back!

OpenTable Diner
2 reviews
Dined on November 24, 2019

Service was great! Wish there were more hot appetizers options!

New York Area
3 reviews
Dined on July 30, 2019

The food was just average. I expected it to be amazing after reading all the reviews but was left disappointed by the mediocrity

OpenTable Diner
1 review
Dined on July 28, 2019

Delicious and chill anniversary dinner

OpenTable Diner
4 reviews
Dined on July 25, 2019

We had a fantastic time. While you wait for your table go to the bar next door, Barnacle. The bartenders are superb at crafting delicious cocktails. Once we got to our table, the entire serving staff was delightful, guiding us in our experience but also enjoying the experience with us. Thanks team for a lovely evening!

5 reviews
Dined on June 9, 2019

After extracting $20 from us at the barnacle bar (where a knowledgeable bartender read off a card to us about our liqueurs), we were moved to some interim waiting stools. The wait staff was unable to get the table before us to leave.

To save you the details, I think only the fried geoduck was notable: the foie gras profiteroles tasted like salty whipped cream, the turnips were a large, tooth-aching portion, and the halibut ceviche tostada was a tiny, unsharable lump indistinguishable from tilapia.

The server spilled my drink into our $6 bread. Save your money and frustration and go somewhere else - anywhere else.

vipOpenTable Diner
3 reviews
Dined on February 13, 2019

Dylan makes the best cocktails and the entire staff are the most friendly. Delicious food and worth waiting for!


Walrus and the Carpenter is rated 4.7 stars by 7 OpenTable diners.

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