Seattles Renee Erickson Plans to Open Three New Restaurants in Pioneer Square

Table Of Content

• Dan & Louis Oyster Bar Restaurant (Portland, Oregon)
• Crown Conchs Overrun Saint Augustine Reefs
• Tomales Bay Oyster Company (Marshall, California)
• Avian flu outbreak raises a disturbing question: Is our food system built on poop?
• Hog Island Oyster Bar (San Francisco)
• The Oyster “Plan”: what happens when Apalachicola Bay reopens?

Svalbard is popular with tourists during spring and summer as the sun doesn’t set at night in the high Arctic during what is known as “midnight sun”. The Svalbard Environment Act protects against disturbing polar bears, seals, whales, reindeer and arctic foxes, as well as walruses. There’s no opening date for any of the restaurants, which will all be located at 419 Occidental Avenue, but it should be sometime early next year. And as you do at La Cale, you should eat a small mussel first, then use its shell as a utensil to pry the mussels out of the remaining shells.

Dan & Louis Oyster Bar Restaurant (Portland, Oregon)

Since none of the environmental factors that contributed to the collapse have changed, ABSI hopes their recommendations can help the fishery adapt to drought and water management upstream of the Apalachicola River. When the time comes, it falls to Florida Fish and Wildlife to manage the fishery. This includes decisions about when to close all or part of the bay to harvesting, limits on harvesting, and how to enforce their rules. Other recommendations would limit when and how many oysters a person could harvest.

Crown Conchs Overrun Saint Augustine Reefs

We opened our doors in September of 2014 and hit the ground running… literally. This 7,000 square foot, Chesapeake Bay inspired, full-service seafood restaurant, was bustling the moment we launched in National Harbor, MD. We’ve earned a legitimate reputation as an authentic oyster house, from our expansive program, boasting up to 15 bivalve varietals in all and selling over 500,000 oysters a year.

Tomales Bay Oyster Company (Marshall, California)

Members of the public alerted the local authorities in the Norwegian Arctic archipelago of Svalbard after they saw a man going onto an ice floe to approach the animal. It’s a generous book, much more than a collection of recipes from her restaurants, embracing her team and everyone who has helped her along the way. Most of them show up somewhere in these pages—in a story, in a clear-eyed photo, in a recipe. If you can't open the menu, open in a private window or switch Google accounts.

The two Georgia rivers flow through a system of dams and reservoirs overseen by the Army Corps of Engineers (ACE). The final dam is the Jim Woodruff Dam, located where the Flint and Chattahoochee meet to form the Apalachicola. Through the Woodruff Dam, the Corps directly controls the amount of water that flows into the river. “The Plan” is an attempt to guide the management of the oyster fishery using what ABSI has determined to be the best scientific practices, and with community buy-in.

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Lowlander will have 100 seats inside, a bunch of outdoor seating, and TVs — it’s going to cultivate a sports bar atmosphere, partly as an homage to FX McRory’s, a former occupant of the building. “The management of the oyster fishery in Florida wasn’t particularly sophisticated,” says Dr. Brooke. If Florida Fish and Wildlife tracks salinity over time, they might predict when oyster drills would stress oysters, and decide to close the bars.

This weekend you won’t have to travel at all — chefs Spencer Bezaire and Peter Lemos of L&E Oyster Bar will welcome Erickson on Sunday for a book signing and dinner inspired by her new cookbook. Community buy-in is as much a part of the Plan as the strategies to protect the oyster population. Goal D looks to engage community stakeholders and create education programs for schools and adults. “The Partnership” won’t be affiliated with FSU, FWC, or any other large organization. It is meant to be the community’s means of advocating for and stewarding Apalachicola Bay.

Hog Island Oyster Bar (San Francisco)

Also while on the bottom, a diver can look for any other concerning signs, such as an increase in oyster predators. When freshwater flow remains low for an extended period, salinity increases in the bay. This creates conditions favorable for oyster predators, snails such as oyster drills and crown conchs, who reproduce at a higher rate in the saltier water. The second restaurant is Un Po Tipsy Pizzeria, a largely by-the-slice wood-fired operation that will cater to the takeout crowd.

Now Open: St Kilda's New Oyster and Wine Bar The Walrus Has Crayfish Crumpets and Affordable Drops - Broadsheet

Now Open: St Kilda's New Oyster and Wine Bar The Walrus Has Crayfish Crumpets and Affordable Drops.

Posted: Thu, 22 Feb 2024 08:00:00 GMT [source]

They come across a group of oysters, and the walrus persuades them to come with them. The oysters follow the walrus and the carpenter, and they are eventually all eaten. The final goal is a “Thriving Economy Connected to a Restored Apalachicola Bay System.” Every goal and recommendation was crafted in service of this overarching goal. For decades, the seafood industry was the primary driver of Franklin County’s economy. This goal deals with habitat restoration and developing a set of measurable indicators of oyster reef health.

This much anticipated second edition has made a splash with the residents of Howard County. Key features of this 280-seat restaurant include a prodigious shucking bar, signature Walrus island bar boasting 26 taps and a beautiful enclosed patio space. The all-scratch kitchen serves a seasonal menu and daily fresh features both from land and sea.

“Crab really tastes best when you catch it yourself and eat it with friends in front of a sweet summer sunset,” she writes. And here comes the menu and recipes for grilled crab with harissa butter (I’m definitely in for that), grilled mackerel with olive oil and lemon and tartine with chile-marinated anchovies and butter. “A Boat, a Whale & a Walrus” opens with a photo of a small boat moored on a tranquil sea between islands off the coast. Seattle photographer’s Jim Henken’s evocative photos make me want to be there, right now. Whenever I go to Seattle, I have to stop in at one of her restaurants — Boat Street Cafe or the Walrus and the Carpenter.

Season the liquid to taste with lemon juice and salt, then reduce the heat to low. Return the mussels to the pot, add the creme fraiche and tarragon, and stir gently until the mussels are warmed through and coated with the cream. The poem tells the story of a walrus and a carpenter who meet on a beach and decide to go for a walk.

This includes doing away with harvesting over the summer, when oysters spawn. Oysters are less tasty when spawning, and leaving them alone in the summer would increase the number of oysters trying to make new oysters. Another recommendation would include daily limits during a five-day harvest week, and limitations on recreational harvest. Depending on conditions before the harvest season starts, FWC could decide to not open the bay or to adjust daily limits.

The Walrus Oyster & Ale House has become a “go to” destination for Maryland/Virginia locals and out of town visitors alike. Our all-scratch and locally sourced food menu draws inspiration from the surrounding Chesapeake Bay area. The bar features a unique scratch cocktail program using small batch artisanal spirits, freshly squeezed juices and homemade seasonal syrups.

The third is an as-yet-unnamed “higher-end, European-inspired restaurant” with 40 seats plus a cocktail bar that presumably will be in line with Erickson’s other restaurants. Railspur is a major component of the post-lockdown revitalization of Pioneer Square that has unfolded as events return to the stadiums and cruise ships return to the nearby waterfront. In a large, high-sided saucepan or soup pot, melt the butter over medium-low heat. When the butter has melted, add the shallots and cook, stirring, until the shallots are soft, about 5 minutes.