“Imagine a surprise parade of expertly crafted courses, each a mystery until it arrives at your table. Intrigued? The Oystercatcher is ready to oblige with their Chef’s Tasting Menu. Every dish is a delightful revelation.” -Emily Molina (Food, Wine & Travel, 2025)

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“Recently reopened by new owners, this haute spot in Coupeville has a compelling menu that might tempt some to order one of everything. There is a five-course chef’s menu option for those hoping to get the fullest experience. Consider yourself fortunate if you dine while the summer salmon runs are on, as the kitchen cooks this fatty fish expertly. Seared and served skin side up, a piece of King salmon had that buttery quality that makes this fish so special. Especially when it’s fresh. Before the main course, an order of baked oysters is essential.” -Leslie Kelly (Forbes, 2023)

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“Guests aren’t required to order Jones’ five-course tasting menu at The Oystercatcher, but they should. Well-priced at $79 per person, it’s a flavorful tour de force with local shellfish and produce playing a prominent role. He presents pristine Oishi and Ichiban oysters, raw and broiled, sourced from local tribes. He pairs Penn Cove mussels escabeche with porchetta, and tempura-fried king oyster mushrooms with Columbia River salmon, and he weaves smoked salmon, poached halibut and Calabrian chilies into housemade spinach bucatini.

Island-sourced artisan tableware enhances the food, as does Kitay’s thoughtfully curated wine list. The bread service is well worth an extra $9 for a generous array from The Little Red Hen downstairs, accompanied by a bowl of pickled ramp garlic butter.” -Providence Cicero (Seattle Times, 2024)

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“They were so accomodating and kind, especially with our kids and the food was outstanding” -Kenji Lopez-Alt, 2023