SEATTLE — There’s a new ode to oysters inside downtown Seattle’s historic Exchange Building.
Oyster Cellar on 1st Avenue and Marion is the latest offering from chef/owner Brendan McGill.
"I think this place was always destined to be an oyster bar,” he said. "Built in 1927, it has incredible art deco architecture. Even though we're not a basement entrance, by the time you get to the back of the bar, you're underground."
The concept dates back generations to mid-19th century New York City.
"Oyster cellars were these egalitarian dens where people would consume oysters,” McGill said. "They tended to be in basements. Oysters were cheap food, plentifully available. Anyone with a boat and a rake could go out into the harbor in New York and come back with enough oysters to sell."
Entrepreneur Thomas Downing – the son of slaves - took things a step further by opening an oyster-centered restaurant in the Financial District. The dining experience gave bivalves an elevated sense of appeal, and opened the experience to a wider range of customers.
"The stories are very rich, as a black entrepreneur who opened up his restaurants to everybody at a time where they weren't accessible to everyone,” McGill said.
Inspired by the history, McGill designed Oyster Cellar to be classy but casual. There are no reservations – it’s a walk-in concept where diners seat themselves.
"This is an oyster bar for everybody, which is really fun,” said Head Chef Alex Jackson. “It's really great."
There are always oysters from Baywater Shellfish, with other selections brought in from an array of Hood Canal farms.
"We get ours harvested to order, so if you're eating them here on a Saturday, they were pulled out of the water on a Friday. Depending on the tides, sometimes the same day,” McGill said.
Another popular item is crab toast. The menu also features veggies and a raw bar.
For a taste of everything, McGill recommends the “Petite Plateau” – it includes oysters, crudo, escabeche, crab, shrimp and sauces.
The bar service specializes in craft cocktails, beer and “oyster wine.”
"Not wine made with oysters,” McGill said. "Oyster wines are wines that have the right acidity, the right sort of body and right minerality to really compliment oysters."
Oyster Cellar’s main goal is serving Pacific Northwest delicacies without pretention
"Come in and smash some bubbles and a mountain of oysters,” Jackson said. “That's what we're all about, that's it!"
Oyster Cellar is open Tuesday through Saturday from 3 – 9 p.m. It’s located at 822 1st Avenue.
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