Elliott’s Oyster House Welcomes Spring, Just for the Halibut

Spring at Elliott’s Oyster House means one thing: the arrival of halibut fresh from the San Juan Islands. The fish are hook-and-line caught by native treaty tribes, who are permitted to harvest these fish sustainably.

At Elliott’s, the halibut appears in two forms on Executive Chef Robert Spaulding’s dinner menu. First there’s grilled halibut on duck fat-fried tostadas. Since this halibut is so rich in its own right, it threatens to be overwhelmed by the duck fat, avocado, and mayo sauce, but the addition of lime breaks up the richness, and besides, I’m of the opinion that too much is still not enough. Meanwhile, there’s an entree of a perfectly pan-seared chunk of halibut accompanied by silky parsnip puree and crispy potato rösti that allows the succulent, flaky fish to really shine.

And though it just arrived on Elliott’s plates March 19th, you have to get this halibut while you can. Once the seasonal fishing quota is met, that’s all she wrote, which could be as soon as the end of next week. After that date, halibut will still be on Elliott’s menu, but it will be from Alaska, and since that price point is lower, expect to see it on the lunch menu as well as in crudo form.

So come for the halibut, but stay for a cocktail: Elliott’s Juniper Flip, bar manager Scott Diaz’s take on the gin flip. It’s only on the menu as of this week, but already TIME Magazine food columnist Josh Ozersky has called it “an intoxicating booze smoothie.” The drink is well-balanced, with the sharpness of the gin offset by the softness of the whipped egg. The gin looks forward to summer while the cinnamon reminds you that summer doesn’t last forever. Check out the recipe below.

Elliott’s Oyster House Juniper Flip
1 1/2 oz Gin
1/2 oz St. Germain
1/2 oz Hibiscus Syrup
3/4 oz Fresh Grapefruit Juice
1 Egg, beaten

Combine with ice and shake vigorously for 15 seconds. Strain into a chilled flute or goblet. Garnish with freshly grated cinnamon.