Portland, ORSeafood

A raw bar driven seafood restaurant in the old La Moule space on SE Clinton, built around oysters, with a menu ranging from baked oysters in kimchi butter to a Dungeness crab toast finished with bechamel on brioche. It leans playful and generous rather than austere in its treatment of shellfish.

A downtown seafood counter perched over the Willamette River with a Peruvian influence, known for an aji spiced clam chowder and an ahi ceviche served with fried plantains, bringing a South American angle to Portland's Pacific Northwest heavy seafood scene.

A century old Old Town institution serving oyster stew, cioppino, and a distinctive smoked salmon fry, festooned in nautical art and decorative plates. It predates the modern food scene entirely and still draws a full room on its own history and old school comfort.

A French coastal inspired kitchen in Kerns with jellyfish and seahorse wallpapers, turning out crab beignets and a hamachi crudo brightened with cilantro crema and Thai basil, applying a Brittany leaning sensibility to Pacific Northwest fish and shellfish. The whimsical, ocean themed room is as much a part of the experience as the plates that come out of the kitchen.

A sustainably sourced fish market and counter, once a food cart and then a stall inside Providore, known for panko breaded rockfish sandwiches, salmon burgers, and shrimp tacos, aimed at the daily lunch crowd rather than a special occasion sit down.