The Walrus and the Carpenter. Arguably one of Seattle's most well known restaurants, and for good reason. The attention to detail at The Walrus and the Carpenter was phenomenal. They are a case study for attention to detail and importance of aesthetics.
We came really early, knowing there would be a huge line and lo and behold there was already one forming an hour before service. But it was well worth the wait- we were greeted by a most beautiful and cozy little restaurant.
This stop was just an appetizer so we went pretty light with our food choices. We started with a beautiful tartare. It was bold and refreshing. A most perfectly salted and cooked egg yolk. It's the little things folks.
Next was their bread and butter, if you will. Oysters. It occurred to me only recently that a lot of people have never had an oyster, and if presented with the opportunity to enjoy one, they are hesitant. I grew up with oysters. My dad owned several Mexican restaurants and I remember going to the farmers market, passing giant, whole pig heads and picking up boxes of oysters for the restaurants. I also remember going into the kitchen of Cafè Mex, one of my dad's most successful restaurants, seeing huge pots of cow tongue being boiled. What a childhood. Also, cow tongues are huge. Like an adult forearm huge.
Anyways, these oysters were a little different than the ones my dad's restaurants sold. These were like tasting fine wine. Each oyster with a unique and distinct profile. An explosion of sea. They were delightful. Highly recommend. Also, go at happy hour for half-off prices.
Next was desert. I never order desert. But one thing I cannot pass up, bread pudding. It's decadent. It's almost evil in its goodness. Ugh. Just look at it.
Everything about The Walrus and The Carpenter was short and sweet. But more sweet than short. Beautiful food and a beautiful space.
Until next time,