Warm milk, melted butter, and lots of briny-sweet oysters: This is Dan & Louis’ oyster stew, one of the stellar specialties of the Northwest. According to the menu, it was invented by Louis Wachsmuth long ago on a cold, winter day. Its oysters are modest-size Yaquinas from the restaurant’s own beds. On the half shell, they are gentle-tempered; in stew, their oceanic aplomb creates a fabulous non-cloying richness that makes this infinitely edible. While it is possible to get the stew with a double or even triple dose of oysters, we prefer having a half-dozen or a dozen on the half shell, then having the stew with its normal number.
Beyond oysters — in stew, fried, or on the half shell — Dan & Louis sells lovely Shrimp Louie as well as chicken Louie, crab Louie, smoked salmon Louie, and Louie with no meat. There are gumbo, fish tacos, cioppino, grilled catch of the day, halibut fish & chips, and even a Tillamook cheeseburger for incorrigible fish-frowners who accidentally find themselves in this thoroughly nautical eat-place.