Oysters, And Oyster Stew

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We’re in Seattle, where we are having dinner tonight with some friends we haven’t seen in years.  To get ready for the festivities, we took a walk along Seattle’s beautiful waterfront on a bright, sunny day.  The weather gods were with us.

For lunch we stopped at a place called the Place Pigalle in the sprawling Public Market Center a few blocks from the waterfront.  The food gods were with us, too, because the Place Pigalle was excellent.  When you’re on the coast, you need to seriously consider seafood, and I’m a sucker for shellfish.  When I saw oysters on the half shell and oyster stew on the menu, I decided to double up.

The oysters on the half shell were excellent — fresh, succulent, and served with a tart, vinegar-based dip.  They were the perfect complement to a tasty unfiltered wheat ale.  And the oyster stew was fabulously rich and creamy, with four huge whole oysters lurking just below the surface.  It was a fantastic meal and a great way to start our Seattle visit, and reminded us of what we’re missing in landlocked Columbus, Ohio.

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