Charles Koh
Elliott’s Oyster House adds a Northwest favorite to the menu
SEATTLE, WA – The Reuben, the classic deli sandwich, takes on a decidedly Northwest variation at Elliott’s Oyster House with its new Salmon Reuben.Elliott’s features the Salmon Reuben at lunch with cold smoked Yukon River sockeye, house made sauerkraut, Russian dressing and Swiss cheese on thick cut Alsatian rye from The Essential Baking Company. Served with fries for $17.
Since opening in 1975, Elliott’s Oyster House has delighted taste buds with impeccably fresh seafood. Through the years, we’ve earned a national reputation for our seafood specialties: sustainable Dungeness crab, wild salmon from thriving runs, Alaskan halibut, and Pacific Northwest shellfish—including our star attraction, oysters. Our restaurant has been recognized by Tom Horan’s Top 10 Club, FORTUNE, USA Today, Gourmet, Wine Spectator, and Seattle Magazine.
Sustainability is particularly important to us. So Elliott’s works with local oyster growers and fishery partners who share our commitment to preserving the planet. What’s more, we actively support the Puget Sound Restoration Fund’s Henderson Inlet Project, Seafood WATCH®, The Humane Society, and Wild Salmon Supporters.
Originally known as the Elliott Bay Fish and Oyster Company, our landmark restaurant has resided on Pier 56 from the beginning. This vibrant waterfront location is the ideal spot to slurp an oyster, savor one of our signature entrée, or relax on the deck with a Happy Hour cocktail.
Elliott’s Oyster House
1201 Alaskan Way # 101
Seattle, WA 98101
