Announcement
Hello, Seattle!
We’re heading upstream! Starting August 21st, Wildtype’s cultivated salmon is making its debut at James Beard-nominated The Walrus and the Carpenter, the beloved Seattle oyster bar led by Chef Renee Erickson.
No reservations—just come early and get in line. Walrus and the Carpenter hosts guests on a first come, first served basis, so don’t flounder.
Chef Renee is renowned not only for her timeless, ingredient-driven cooking but also for her deep commitment to intentional sourcing and ocean conservation. At The Walrus and the Carpenter, her reverence for the sea shines through every plate. We’re honored to swim alongside her as we chart a new course for the future of seafood—one that’s as delicious as it is responsible. 🐟 🌊
