The guys behind Matador and Kickin Boot Whiskey Kitchen have taken over the old Thaiku space on Ballard Avenue, ditching their initial name Willy's and opening Ballard Annex Oyster House in late March. Chef Josh Green, formerly of Ponti and the Virginia Inn, will head-up the kitchen.
According to a press release, the Annex will be armed with an oyster bar, tanks of whole Dungeness crab and Maine lobsters, plus three steam kettles to keep seafood fans satiated. Says co-owner Nathan Opper:
We're shooting for eight varieties of Pacific oysters every day. We'll have them on the half shell, steamed, or baked—Oysters Grand Fromage, Sante Fe, and Rockefeller. Having live tanks means lots of crab and lobster on the menu. We'll offer Dungeness in a crab cocktail, in cakes, and as an entrée. Lobster fans have lots of choices—bisque, rolls, and house-made ravioli.
The 4,000 square-foot restaurant seats 35 in the bar area, 65 in the dining room, and 60 in an upstairs back bar. The restaurant will have an oyster happy hour, serve dinner seven days a week, and open for lunch Friday through Sunday. Check out their Facebook page for construction updates and photos.