The Oystercatcher

Frommer's Review

A block off the waterfront at the back of a small building, this tiny restaurant is the best in town. Chef and owner Susan Vanderbeek has 3 decades of experience at Northwest restaurants, and looks over her handful of tables with great care. The menu changes every few weeks and usually includes three appetizers and three or four entrees. With such a short menu, you can be sure every dish is perfectly done. On a recent menu, appetizers included oysters with a basil-lemon mayonnaise, as well as local mussels. Among the entrees were a pan-roasted chicken served with Moroccan spice rub and seared rack of lamb marinated in lemon, rosemary, and pomegranate juice.

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