In August Zak Melang and Nate Opper opened Kickin’ Boot Whiskey Kitchen on the edge of Salmon Bay. They didn't have to venture far for their next venture, Ballard Annex Oyster House. The fish-focused bar and restaurant opens March 21 in the Ballard News Building, once home to Ballard City Hall (and Thaiku).
The menu is nothing short of seafood bliss. Eight varieties of oysters will be available daily—steamed, baked, or raw. During happy hour they'll go for $1.50 a shuck. Tanks will house whole Dungeness crab and Maine lobsters, and the shellfish will appear on the menu in various forms: in cakes and as an entrée; in bisque, housemade ravioli, and rolls. Josh Green, formerly of Ponti and the Virginia Inn, is captaining the kitchen.
Melang and Opper, who also operate seven Matador locations, aren't ones to slack on design. The interior here is stylized but appropriately clean and coastal feeling. See for yourself in the slide show.