"It's air, it's the wood smoke. I don't think we'd ever be very interested in sterilizing it to the point of shoehorning it into the bottom of a condo in Seattle. It would lose some of the spirit."
"The Oyster Saloon is actually kind of the opposite of a saloon, in that it has no roof or walls - although it does have beer. The dining room is a series of A-frame plywood huts set on the beach among shipping trailers and oyster-harvesting equipment, flanked by low, white hills of spent oyster shells on one side and oyster beds on the other where farmers pluck your meal from the water."
Hama Hama Oyster Company operates as a 124-year-old oyster farm and restaurant near Lilliwaup on Hood Canal in the Salish Sea. The business supplies bivalves to major Seattle seafood establishments while also serving the public through its distinctive Oyster Saloon. The dining experience features open-air A-frame plywood huts on the beach, surrounded by oyster beds, harvesting equipment, and spent shell piles. The operation includes a farm store selling live mollusks and prepared foods, a seasonal Stump Bar offering beverages like mulled wine and micheladas, and occasional food truck service. Head chef Dillon Pennell emphasizes preserving the rustic character and spirit of the location rather than sanitizing it into a conventional restaurant setting.
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