April 8, 2013
One of my favorite meals is a good shellfish platter. I still miss the ones at The Oceanaire Seafood Room, which came with lots of pomp and circumstance as the server placed metal stand underneath the metal tray mounded with shaved ice and studded with all sorts of fresh and cooked shellfish–steamed mussels and clams, oysters on the half shell, steamed lobster, and three kinds of delectable sauces.
Luckily, downtown Seattle’s Capital Grille serves up a shellfish platter almost as grand. Although this photo doesn’t do it justice, it contains steamed baby lobster, cooked shrimp, and half a dozen raw oysters, plus two sauces (classic Mignonette and cocktail sauce). Be sure to ask for the rich mustard-mayonnaise, which goes perfectly with the shrimp and lobster.