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.
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.
Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.