Restaurant Roundup: Oysters Benedict and a Bar Tartare Tease

Here’s what was served up recently in the Emerald City.

By Ben McBee October 23, 2026

Two sunny-side-up eggs served over a hash of meat and vegetables, topped with a piece of fried food in a grey bowl, reminiscent of an Oysters Benedict from a Restaurant Roundup.

Add some brine to your brekky at Water’s Table’s October Oyster Fest.

Courtesy of Water’s Table

Even if you’ve lived in Seattle your whole life, chances are there are still unexplored culinary secrets tucked away in the recesses of Pike Place Market. An obvious hit with tourists, walking tours—like the ones offered by Savor Food Tours for nearly 20 years—are a great way for locals to get reacquainted with their city, learn new facts, and eat everything from Rainier cherries to chowder. Keep an eye out for the company’s “Festive Flavors“ tour, too.

Now, we’ll be your guide for the week’s food stories. Let’s go.

A hidden gem

Speaking of fresh Pike Place finds, RUBYS finally opened this week, tucked in a corner of the DownUnder, showcasing chef Alex Jackson’s expertise in crafting seasonal, veggie-forward plates (there’s a rotating meat dish as well). Expect an unpolished industrial vibe, with Y2K-era throwbacks playing on the CD changer, setting an unpretentious tone for enjoying items like the crispy cabbage fritter, a pork, kimchi, lentil, and squash stew, and chicory salad. Stop by for breakfast or lunch.

Teriyaki, Seattle style

It may be taken for granted nowadays, but Seattle’s chicken teriyaki has an origin story that can be traced back to one innovative chef—Toshihiro “Toshi” Kasahara, whose restaurant Toshi’s Teriyaki Grill opened in Lower Queen Anne in 1976. His secret—now the status quo—involves marinating the meat in the sweet and sticky soy- and vinegar-based sauce for better flavor. At 77, Kasahara is nearing retirement. To taste the original recipe cooked by the legend himself, head to the Mill Creek location.

October Oyster Fest

The shell isn’t quite clamped shut yet on Water’s Table’s shellfish celebration on the shores of Lake Washington. Through the end of the month, visitors can indulge in a special menu, chock full of surprising oyster dishes across breakfast, lunch, and dinner, including oysters Benedict, an oyster po’ boy, oyster risotto, oyster shooters, and even broiled oysters with chipotle bourbon and brown butter.

Rooftop frights and sights

Get yourself to The Mountaineering Club on Wednesday, Oct. 28, for a night of spooky drag and burlesque performances plus scandalously delicious cocktails atop the U-District’s Graduate Hotel. Costumes are encouraged—there is, in fact, a contest—and DJs will be spinning danceable tunes throughout this haunted date night. Return on Halloween for even more terrifying fun at “A Haunting in the Alps.”

Out with Bad Bishop, in with Bar Tartare

Bar Tartare is the name of the new cocktail spot coming to the Good Arts Building in Pioneer Square (next to Cherry Street Coffee House). With a winter opening date in mind, it won’t be long before guests can enjoy the small bites (we’d imagine there will be raw beef or veal on the menu) and drinks from hospitality industry vets Jake Whipple and Sara Rosewall, AKA RoseWhip Productions.

About Restaurant Roundup

Restaurant Roundup is Seattle magazine’s weekly look at what’s new, notable, and worth eating and drinking around the city—from restaurant openings and closings to pop-ups, events, and the occasional very good burger.