Dan & Louis Oyster Bar

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.

What To Eat

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Oyster Stew

DISH
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Fried Oysters

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Crab Louis

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Oyster Shooter

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Creamed Crab

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Crab Cakes

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Oyster Cocktail

DISH
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Seafood Stew

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Oysters on the Half Shell

DISH

Dan & Louis Oyster Bar Recipes

Discuss

What do you think of Dan & Louis Oyster Bar?

One Response to “Dan & Louis Oyster Bar”

Jane & Michael Stern
Jane & Michael Stern

March 21st, 2006

If you want oysters and you want them fresh, tasty and affordable – then come on down to Dan & Louis Oyster Bar. I have been going to Jake’s for some time for my Portland seafood fix but decided to check out Dan & Louis after reading the Roadfood review. Jake’s is a very nice restaurant, somewhat fancy, usually crowded, with great seafood. Dan & Louis is different – the emphasis is all on the oyster. The decor is nautical and it is relaxed and homey – a perfect place for families or for a couple like us who wanted to sit around for a couple of hours, talking, eating oysters and drinking beer.

It wasn’t crowded (we were there on a weeknight), and we felt very comfortable sitting at our table ordering round after round of raw oysters and downing some of Portland’s finest ales. The local Netarts oysters we had actually tasted fresher and brinier than the ones we had at Netarts! We also tried the oyster chowder – which is the true chowder, without flour or cornstarch, just milk, potatoes, butter… and lots and lots of oysters. We had planned to try other dishes, but this hit the spot.

Reply

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}
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