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“Everything we ordered was extremely good. From the high-quality ceviche to the lowbrow fried oyster ‘po boy sandwich. They even served garlic-brined French fries, which were unlike any I’ve ever had before. This is on my list of restaurants worth the drive from Seattle, so if you can only stop at one place, make this restaurant it!”

— Emerald Plate

“During this truly exceptional meal, my ears perked at hearing Chef Tyler say he and Robbie had collaborated on the dinnerware and bakeware he uses at his restaurant. It turns out that I had the good fortune to sit next to Lobell at the dinner. Each expressed respect for one another and their work. I knew I had to learn more about their collaboration.”

— CONFETTI TRAVEL CAFÉ

“The Oystercatcher is one of the most exciting fine dining restaurants on Whidbey Island. This is saying a lot….The Oystercatcher is the best of farm-to-table dining.”

— EPICURE AND CULTURE

“A bit farther on is Coupeville, a gem situated on Penn Cove and the home turf of those locally famous mussels. Get them—and pork belly, and much more—at The Oystercatcher, a cozy dining spot with some tasty fare.”

— SEATTLE MAGAZINE

“The Oystercatcher could be the poster child for locally sourced, sustainable, farm to table dining.”

— STARK INSIDER

 
 

Sipping and Savoring Whidbey Island

“The Oystercatcher could be the poster child for locally sourced, sustainable, farm to table dining. The talented Chef Tyler Hansen, along with his extremely capable wife Sara, who seamlessly runs the front of the house, spins his magic on the farm fresh bounty to create an outstanding, memorable meal.”

Stark Insider

 

 

Good food in Central Whidbey

“A bit farther on is Coupeville, a gem situated on Penn Cove and the home turf of those locally famous mussels. Get them—and pork belly, and much more—at The Oystercatcher, a cozy dining spot with some tasty fare.”

Seattle Magazine

 

When Cookery Meets Crockery

“During this truly exceptional meal, my ears perked at hearing Chef Tyler say he and Robbie had collaborated on the dinnerware and bakeware he uses at his restaurant. It turns out that I had the good fortune to sit next to Lobell at the dinner. Each expressed respect for one another and their work. I knew I had to learn more about their collaboration.”

confetti travel cafe