Discover Fresh Shellfish and Seafood at Chelsea Farms Oyster Bar

Nestled in the picturesque landscape of Olympia, Washington, this renowned restaurant goes beyond the conventional farm-to-table concept by embracing a tide-to-table philosophy. At Chelsea Farms, the journey from sea to plate is not just a culinary process; it's a testament to their commitment to sustainable aquaculture and responsible seafood sourcing.

Chelsea Farms

Linda and John Lentz didn’t necessarily set out to produce one of the most iconic oysters in Puget Sound when they embarked on their sustainable shellfish adventure in 1987. They both just wanted to grow shellfish in a tradition that would be sustainable to the South Sound and allow their children to continue that legacy into the future. What started with a love of growing food and a desire to do something different has produced what is now a working model of environmental sustainability. Sister and brother team Shina Wysocki and Kyle Lentz now oversee the farm, Neptune Seafood, Kyle Lentz’s wholesale distribution company, and the restaurant, Chelsea Farms Oyster Bar, which opened in 2016.

“We each have our unique roles,” shares Shina, “just like my parents did, and we work off of a ‘divide and conquer’ work model.” While Shina spends most of her time out on the farm or at the restaurant, Kyle divides his time between the farm and Neptune Seafood in Tacoma, which ships their shellfish to seafood markets all over the United States including Maui, Boston, San Francisco and Chicago.

Credit: photo courtesy of: Poppi Photography

The team at Chelsea Farms grows their shellfish on Eld and Totten Inlet in South Puget Sound, and the farm has become a working model of environmental stability. Known throughout the West Coast for their “Chelsea Gem” oyster, they also produce Bonita and Olympia Oysters (helping to bring it back from near extinction from over-harvesting), as well as fresh clams and geoduck.

Credit: photo courtesy of: Poppi Photography

The Chelsea Gem and the Tide Tumbled Method

The Chelsea Gem is a petite “tide tumbled” Pacific oyster with a clean, sweet, and buttery flavor profile with a delicate touch of brine. This method of growing oysters in tumbled bags that are suspended by buoys in the water creates the nice deep cut of the Gem, making it the perfect oyster for the half shell market and rock bars across the country.

Unlike the traditional “rack-and-bag” system, where the oysters stay in one place and must be shaken up to prevent them from clumping together, Chelse Farms innovated their own unique process called “tide tumbling” which creates those deep cuts and round shapes their oysters are known for. Nearly every West Coast grower now has a tumbled variety and there is even a tumbled East Coast grower or two that employ the method.

Sustainable Shellfish Farming

What is sustainable shellfish farming? We’re glad you asked. “It’s about growing a protein from the simplest sources with the least amount of output,” explains Shina. “Our process uses very little freshwater – we’re truly replicating a very traditional way of growing food in this area.” Both the Nisqually and Squaxin Tribes, who inhabited the region for thousands of years prior to the arrival of settlers, fished for and ate shellfish which made it possible for them to stay in one place and experience a diverse diet. That traditional method of growing good food while respecting the environment is being carried on at Chelsea Farms.

The Oyster Bar

Shina and Kyle opened the Chelsea Farms Oyster Bar in 2016 to give back to the community that supported them in the process. While the restaurant isn’t directly on the water (it’s a quick two-block walk to the waterfront), stepping inside the Oyster Bar adorned with marine blue and gold accents evokes the calming hues of the South Sound. From the dining room to the raw bar, every piece contains carefully curated pieces of history.

Manning the restaurant is General Manager Amilia Forsberg, a third-generation Olympian with deep roots in the community. She met Shina working at Budd Bay Café and signed on to work for her when they opened the restaurant.

Focusing on maintaining seasonality and sustainability that the Farm emulates, the restaurant also rotates their menu to highlight dishes with seasonal ingredients, though the oysters are available year-round. “Modern refrigeration and holding our oysters in cold water means they’re always going to be in-season” explains Amilia. You’ll find Dungeness crab (caught in Washington from both tribal and non-tribal fishermen) and salmon on the menu only when they’re at their peak, and they source their farm-fresh produce and other ingredients from local growers such as Sundowner Farm, Wobbly Cart, the Olympia Farmers Market, and Lost Peacock Creamery.

“Definitely get some oysters,” recommends Amilia. “We normally feature between eight and eleven different types, so probably the biggest selection in the region.” Additional not-to-be-missed selections for visitors are the geoduck when it’s in season, and the clam chowder, a local favorite. Clams fresh from the farm are steamed in white wine, garlic, and butter before being nestled into the creamy chowder base studded with Yukon gold potatoes. Topped with fried pork belly and served with garlic bread, you’ll enjoy plucking the plump clam flesh directly from the shells.

Chef Mike Holbein fillets a freshly-caught halibut, Chef Jess Vandevander serves up tempura prawns, and Bar Manager Jess Gilles offers a seasonal cocktail.

While the fresh seafood and shellfish take center stage at the Oyster Bar, they’re also known for their robust cocktail program, which changes quarterly based on the season. Pop into the bar in February and you’ll find drinks featuring winter ingredients like persimmon and blood orange, but no matter the season, the bartenders make their juices in-house right down to the kiwis. Working collaboratively with the kitchen, bartenders will pick a spirit, then work for weeks to develop a drink before having it vetted by the bar manager. It’s safe to say the cocktail menu is very thoughtful.