Oysters
Slurp.

WEDNESDAY, April 9

The Saint's Sixth Birthday Party
This Capitol Hill tequila bar's sixth birthday coincides with the unveiling of the new menu by occasional Sitka and Spruce taco master Álvaro Candela. Owner Quentin Ertel recommends the chicken taquitos in tomatillo broth, and hinted at “fast and loose” tequila tastings. Reservations are recommended—email contact@thesaintsocialclub.com.

THURSDAY, April 10

Matt Dillon Salmon Dinner
Chef Matt Dillon will be serving up a $60 salmon dinner at the Corson Building from 6 to 9:30. His Georgetown hideaway usually takes bookings far in advance, but check out the reservation page if you want to give it a shot.

THURSDAY, April 10

Moroccan Cooking Class
Pantry at Delancey partner Olaiya Land will be bringing her talents to Book Larder for a $65 cooking class and dinner. Students will learn to make a shaved radish and orange salad, lamb meatball tagine, toasted almond couscous, and a semolina-pistachio cake. The event is sold out, though there is a waitlist

SUNDAY, April 13

Brewmasters Dinner
Newcomers and stalwards from Ballard’s brewing community will be on full display at Ray’s Cafe, where chef de cuisine Paul Duncan will create a five-course meal with beer pairings. Dinner starts at 6 with a glass of Seattle Cider Company’s semisweet hard cider. Call 206-782-0094 for reservations. 

Delicatus Oyster Brunch
Pioneer Square delicatessen Delicatus will be loading its patio with raw local oysters and crisp white wine for its second oyster brunch before the season ends. A brunch menu—including a Dungeness crab frittata and huckleberry bread pudding French toast—will also be available a la carte from 11am until 2pm.

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