“Evening Magazine’s Kim Holcomb heads inside the Ballard Annex Oyster House that invites you to get a little rambunctious.”
“The Ballard Annex Oyster House just passed the 5 month mark since its opening on March 21st and has attracted many oyster fanatics and people from surrounding neighborhoods to the seafood powerhouse.”
“It’s a new wave, hip Ballard with a splash of old Ballard. It’s another haven that will attract food-obsessed Seattleites from the recesses of Capitol Hill and elsewhere, but it’s also comfortable enough where a local could feel right at home.”
“This is the oyster bar where they’re serving scratch-made chowders, plus a shton of oysters either on the half shell or as shooters. Behind it is the booze version.”
“Fresh seafood and house-made chowders, soups, and bisques, plus a handful of seafood entrees from Nathan Opper and Zak Melang”
“The building’s remodel fits the theme of the new restaurant to a tee. Both the main space and upper dining room are inviting and open to any diner. Behind the bar fresh oysters are showcased on ice under rows of attractive bottles that add flair to the extensive drinks menu.”
“The menu is nothing short of seafood bliss. Eight varieties of oysters will be available daily—steamed, baked, or raw. During happy hour they’ll go for $1.50 a shuck.”
“This is the land of the Dungeness crab. This concept just seems to make a lot of sense to us. It reflects what the city’s natural cuisine is all about.”
“Oyster lovers will feel right at home in the eatery, with a vast selection of varieties available daily…”
“The guys behind Matador and Kickin Boot Whiskey Kitchen have taken over the old Thaiku space on Ballard Avenue, ditching their initial name Willy’s and opening Ballard Annex Oyster House in late March.”
“Inside, instead of printing news, the operation will be decked out with an oyster bar, tanks of whole Dungeness crab and Maine lobsters, plus three Steam kettles.”
“The team behind Matador and Kickin’ Boot Whiskey Kitchen are transforming the former Thaiku address into a haven of oysters, lobster rolls, and chowder. The opening is looking more like March.”
“The name is a play on both its corner location and its place in history, as it’s next to the old City Hall. She says they’re working hard to revive original building elements and masonry while bringing in some design updates.”