"A large crab Louis offers almost too much crab meat. We loved eating and eating and eating it until nothing was left on the plate but lettuce. This is a close shot of the sweet, moist, ocean-fresh Dungeness crab of which it's made."
Michael Stern
"A single Yaquina Bay oyster, ready to swallow. This is the mollusk on which Dan & Louis' reputation was built."
Michael Stern
"This plate of freshly shucked oysters features six each of Tillamook and Penn Cove."
Cliff Strutz
"According to the menu, this was Grandpa Louis' favorite dish: petite Yaquina Bay oysters, pan-fried to a golden crunch."
Michael Stern
"These are very good crab cakes but, frankly, the crab around here is so good that we much prefer its simpler incarnations."
Michael Stern
"Dan and Louis' famous oyster stew. We have never had better."
Cliff Strutz
"The oyster cocktail comes in small and large sizes. This is large, and there are lots of oysters here, but they go down so easily, especially with D & L's bright cocktail sauce. That's extra horseradish on the dish below the glass."
Michael Stern
"There's plenty of Dungeness crab in this creamy-rich sauce atop a couple pieces of toast."
Michael Stern
"Every table at Dan & Louis is outfitted with a big cruet full of oyster crackers."
Michael Stern
"A crisp, fresh and attractive dinner salad"
Alan Sasai
"Talk about comfort food! This seafood stew is rich and buttery and loaded with easy to eat pieces of local swimmers."
Michael Stern
"Broiled mixed seafood with roasted red potatoes and fresh asparagus. The seafood was perfectly cooked, moist and tender."
Alan Sasai
"A pre-lunch picture of the larger dining room at Dan & Louis shows one of the walls loaded with nick-nacks."
Michael Stern
"In the heart of Portland, the City of Roses proclaims the front of D & L's oyster-shaped menu. This marker of the landmark restuarant is in the sidewalk just outside the door."
Michael Stern
Warm milk, melted butter, and lots of briny-sweet oysters: This is Dan & Louis’ oyster stew, the best dish in the house, and one of the stellar seafood specialties of the Northwest. According to the menu, it was invented by Louis Wachsmuth long ago on a cold, winter day. Its oysters are modest-size Yaquinas from the restaurant’s own beds. On the half shell, they are gentle-tempered; in stew, their oceanic aplomb creates a fabulous non-cloying richness that makes this infinitely edible. While it is possible to get the stew with a double dose of oysters, we prefer having a half-dozen or a dozen on the half shell, then having the stew with its normal number.
